The global public health crisis has dealt the hospitality industry one of its greatest challenges yet. What does it mean for the future of restaurants? Has the restaurant experience we know so well disappeared forever?
As we move forward in the “new normal” menu strategies new and old will converge into the right mix of price points, value, menu items, and differentiation that will appeal to consumers.
Recent research that establishes “diner personas” can help foodservice operators understand and meet guest expectations.
If you work in the food industry, provide distribution services, conduct sales calls or are at all curious about the chaotic world and persevering positivity of an independent businesses over the past several months, this episode is a can’t miss.
Now that summer has come and some states have begun opening up, many people are feeling braver and more willing to venture out in search of normalcy—families included.
Our understanding of the coronavirus pandemic has been tumultuous from the initial panic and confusion to the economic turmoil left in its wake… restaurants taking early steps to reopen are tasked with enhancing their sanitation beyond the already-rigorous standards, and technology can play a critical role in those efforts.
Dennis Paper & Food Service employee owners are proud to be part of our nation’s food supply while supplying critical needs to so many during this crisis.