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 . . .
International consulting firm McKinsey and Company, took the Twin City restaurant community under its wing and provided a study of the current state of the local industry, both pre-pandemic and post-pandemic. Here are some of the insights they came up with, which hopefully will help you navigate the future. Special thanks to Julie Gilbert who . . .