We are all anxious to get our restaurants reopened. And therefore, we are all anxious to come up with new ideas to attract back our customers and attract new ones. But keep in mind one thing that has held true in the restaurant industry for 100 years: Each restaurant unit needs to be economically sound . . .
Working through the pandemic and watching the ups and downs of the financing world, I saw obvious winners and losers. The QSR world, particularly with drive-thrus, along with those with effcient takeout and delivery, were winners. There were many hard-pressed sectors of our restaurant community too, particularly independents, white tablecloth restaurants, family dining, buffets and . . .
As I’ve written about many times, but bears repeating: There are a number of government programs, grants and other help that have provided cash for the restaurant industry, particularly the independent restaurant owners who have been hurt as much as anyone in the pandemic. When assessing your 2021, which is hopefully a ramp-up or at . . .
