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
#535 - The Real Reason Your Labor Is Out of Control ***** This week's episode is brought to you by: KICKFINVISIT: https://kickfin.com/demo/ This week's...
#240 - Pros and Cons of Tip Pooling ***** This week's episode is brought to you by: SPOTON You may think of them as...
#288 - The 3 Things You Need to do During a Slowdown ***** We are only selling 100 tickets to the P3 Marketing Summit... ...
