In order to survive, restaurateurs were forced to make massive changes. They had to make operational adjustments to implement / enhance curbside and delivery as well as account for additional safety protocols and limited dining regulations.
based sales have accelerated from 9% to 13% of total restaurant sales in 2020 and is now expected to grow to 20%+ by 2025.
Evolutionary labor model
To account for new operational protocols, restaurants have to re-train workers on new roles (curbside) and new responsibilities (cleaning, traffic counting, COVID policy enforcer). As restaurants re-open to full capacity, the role of the worker will continue to evolve.
now offers a training video on de-escalating scenarios where guests refuse to adhere to safety policies.
Restaurateurs continue to face great uncertainty around capacities and closures based on the resurgence of the pandemic. In addition, typical peak times often no longer apply as guest habits have shifted.
of QSR's have altered their staff and hours to address the change in peak demand times.