Many restaurant owners have deep concerns regarding the COVID-19 timeline, not just because it’s an unknown and invisible assailant; it resembles nothing similar to anything we have experienced before. There are 5 primary concerns we are exploring.
I remember learning in horror about the holocaust when I was growing up. While I was never able to understand the depth of the unimaginable terror, I was even less able to understand how no-one spoke up. Yes, during history’s darkest time, there were many acts of heroism, where individuals put their lives at serious risk to protect other human beings, however, these cases were nothing more than a dot in the abyss of the extreme depths of evil perpetrated during that extraordinary period in time.
Roll on to the events of the past week, where we witness yet another human being murdered for no reason other than the color of his skin.
Again the polarizing issue of race manifests, although this time outrage sparked into nationwide demonstrations and riots, where, yet again the draconian question of why one race of people is treated differently to another, is being tested to the fullest. Read More
Restaurants are considered high risk for the spread of COVID-19 due to the close proximity of tables and chairs
The solution is the new TNI Safety
The TNI Safety COVID-19 protective system allows restaurants to operate without the need to remove essential seats or tables Read More
First and foremost, let’s be clear: there will be a recovery. The world is not coming to an end, there will be no doomsday, and life will go on. Just like nature, the economy will find a way. So, to those individuals who bought van loads of toilet paper: the chances are that you will need your storage space back much faster than you could ever use said commodity, so now is the time to think about how you can utilize all that tissue for 2020 holiday gifts. Costco will not be refunding!
Nonetheless, the situation is both extraordinary and exceptionally serious. While we can say with conviction that the economy will recover, what we can’t predict is by when and what the collateral damage will look like. Read More
Naturally, there are community considerations; supporting local businesses and corporations keeps our country working, and while every order is at a micro level, micro multiplied by millions leads to macro.
However, there is possibly a far more important reason to order from restaurants. It’s just safer! Read More
At a group level, virtually all food types have vegan alternatives.
Meat substitute is possibly the largest category now, led by the Beyond and Impossible brands, along with Amy’s Kitchen, Archer Daniels Midland, and the Blue Chip Group.
The global meat substitutes market was estimated at around $1.6 billion in 2019 with projected revenue to reach $ 3.5 billion by 2026 and CAGR [compound annual growth rate] of 12.0% during the same forecast. The vegan market is primarily driven by the increasing demand for plant-based meat products among Millennials and Generation Z, however, all generations have an interest in this new category given the broad appeal and underlying reasons behind this sectors’ emergence. Read More
So what key elements should new restaurateurs focus on to ensure their new restaurant concept has high chances of success.
In this portion of the guide, we discuss in detail three primary elements to consider when drafting out a restaurant concept.
Those 3 key elements being as follows:
- A unique selling proposition (USP)
- Validation of the concept’s appeal relative to its target market and location.
- A clear definition of the concept’s identity.