A few weeks back I did a Q&A episode and it's been one of my most popular to date. Not only have there been a ton of downloads, but a bunch of you have reached out with follow-up questions... and new questions... and ideas about the future. I love it. So I decided to do another one. Today we're tackling six burning questions from listeners like you:
#1) What exactly is a ghost kitchen and how would I set one up?
#2) In-house delivery versus third-party delivery services? What are the pros and cons of both?
#3) I can't envision getting rid of wiaters entirely, but I realize that technology can help me out. What are some steps I can take?
#4) My patrons seem to be nervous about indoor dining? What can I do to make people feel more comfortable?
#5) I'd like to open my own restaurant. Is it better to come up with a concept and then find the right space? Or find a good location and then build a concept to fit that space?
#6) Restaurants turning to retail... is this a trend that will continue? What about the other way around?
IMPORTANT LINKS:
Craver App - https://craverapp.com
ChowNow - https://get.chownow.com
Bento Box - https://getbento.com
Talulah’s Table - http://talulastable.com/tt/
Check out the Famous Toastery website
*****
Happy listening,
Chip Klose (Host of the Restaurant Strategy Podcast)
P.S. - CLICK HERE to download the ONLY Restaurant Budget Template You'll Ever Need
#135 - How to Get Past This Staffing Crisis ***** ACCESS THE FREE VIDEO TRAINING: https://www.restaurantstrategypodcast.com/thedailygrind ***** This week's episode is brought to you...
#451 - Eight Hacks for Operational Efficiency ***** This week's episode is brought to you by: TIME FORGE TIME FORGE provides labor management for...
#539 - Why “Trusting Your Managers” Is Costing You Money ***** This week's episode is brought to you by: MARGIN EDGEVISIT: https://www.marginedge.com/lp/chip This week's...
