<\/p>\n
1. A Simpler Menu: <\/strong>Use POS Data To Laser Focus Your Menu<\/strong><\/h2>\n\n- Look at Point of Sale Historical data:<\/li>\n
- Focus on items that offer the highest margins and are the most popular.<\/li>\n
- Identify items that your guests preferred and feature them on the new menu -eliminating the less popular items from the menu altogether<\/li>\n
- Consider also removing items that are more expensive than others, as consumers may shy away from spending too much until the economy rebounds.<\/li>\n
- Consider reducing menu variations, 2 options for sides instead of 6, for example.<\/li>\n<\/ul>\n
<\/p>\n
2. Continue To Prioritize Food Delivery: <\/strong>Reach A New Customer Base Through A Delivery Service<\/strong><\/h2>\n <\/p>\n
\n- Provide family-style or small gathering ready-to-eat\/ easy-to-reheat menu options.<\/li>\n
- Make sure you have travel safe containers that are easy to use & carry, that keep hot meals hot and cold meals cold.<\/li>\n
- Actively promote your restaurant on food delivery apps<\/li>\n<\/ul>\n
<\/p>\n
3. Adjust your Waste & Recycling Services:<\/strong> Rightsizing is Critical<\/strong><\/h2>\n\u00a0<\/strong><\/p>\nYou are likely charged a flat fee per week that includes a set number of services. If your waste and recycling company did not<\/strong> already offer ways to reduce your fees with the COVID-19 outbreak – change companies today<\/strong>. It\u2019s easy, just call us and we will take care of it.<\/p>\n <\/p>\n
The logic is pretty simple: if you are serving \u00bd as many customers and generating at least 50% less waste, why do you need to continue paying 100%.\u00a0You don\u2019t. Waste Management companies don\u2019t want you to adjust your service, and sometimes when they do, they end up increasing their per-service rates or adding a few additional fees.<\/p>\n
<\/p>\n
This is why working with Quest to handle all your waste & recycling needs<\/a><\/span> is the easiest and fastest way to cut expenses.\u00a0We work for you, negotiate the best prices, manage every service to make sure your programs run like clockwork, and re-scrutinize every invoice, so you are never over-charged.\u00a0\u00a0We have saved our restaurant customers over $500,000 in the past few months alone.<\/p>\n![\"Get](\"https:\/\/questrmg.com\/wp-content\/uploads\/2020\/05\/Waste-Recycling-Services-CTA_vF.png\")
<\/a><\/p>\n4. Adjust Labor to Reduced Seating: <\/strong>Staff Smart, Work Smart<\/strong><\/h2>\nBetween removing tables in the dining rooms to allow for recommended social distancing, expanding the time between reservations to allow for additional cleaning, and staying under the 25%-50% max capacity ( based on your city requirements) – you will have inevitably have to reduce the number of staff during the week and weekends.\u00a0 To reduce your restaurant costs consider creating a regular and an on-call shift with additional labor you could call on 1 hour before the beginning of the shift based on the number of reservations received to further reduce restaurant’s costs.<\/p>\n
<\/p>\n
5. Work With Other Restaurants: <\/strong>Many Hands Make Light Work<\/strong><\/h2>\nYes, the restaurants next door are your competition, but this is a time when working together offers real benefits.\u00a0For example, you could consider:<\/p>\n
\n- Sharing kitchen space<\/li>\n
- Sharing staff to help as many people stay employed<\/li>\n
- Pool orders to get better discounts<\/li>\n
- Work in joint promotional efforts to bring people for Memorial Day Weekend, graduation, Father\u2019s Day\u2026<\/li>\n<\/ul>\n
<\/p>\n
Cities across the country are all implementing their plans to re-open businesses as the COVID-19 outbreak is becoming more manageable. Restaurants who have been hit the hardest in the quarantine are going to get their chance to shine again and make a full recovery as long as they are providing a safe environment<\/a> <\/span>for consumers, employees and suppliers alike, and are following best practices<\/a><\/span> to reduce unnecessary expenses.<\/p>\n
<\/p>\n
2. Continue To Prioritize Food Delivery: <\/strong>Reach A New Customer Base Through A Delivery Service<\/strong><\/h2>\n <\/p>\n
\n- Provide family-style or small gathering ready-to-eat\/ easy-to-reheat menu options.<\/li>\n
- Make sure you have travel safe containers that are easy to use & carry, that keep hot meals hot and cold meals cold.<\/li>\n
- Actively promote your restaurant on food delivery apps<\/li>\n<\/ul>\n
<\/p>\n
3. Adjust your Waste & Recycling Services:<\/strong> Rightsizing is Critical<\/strong><\/h2>\n\u00a0<\/strong><\/p>\nYou are likely charged a flat fee per week that includes a set number of services. If your waste and recycling company did not<\/strong> already offer ways to reduce your fees with the COVID-19 outbreak – change companies today<\/strong>. It\u2019s easy, just call us and we will take care of it.<\/p>\n <\/p>\n
The logic is pretty simple: if you are serving \u00bd as many customers and generating at least 50% less waste, why do you need to continue paying 100%.\u00a0You don\u2019t. Waste Management companies don\u2019t want you to adjust your service, and sometimes when they do, they end up increasing their per-service rates or adding a few additional fees.<\/p>\n
<\/p>\n
This is why working with Quest to handle all your waste & recycling needs<\/a><\/span> is the easiest and fastest way to cut expenses.\u00a0We work for you, negotiate the best prices, manage every service to make sure your programs run like clockwork, and re-scrutinize every invoice, so you are never over-charged.\u00a0\u00a0We have saved our restaurant customers over $500,000 in the past few months alone.<\/p>\n<\/a><\/p>\n4. Adjust Labor to Reduced Seating: <\/strong>Staff Smart, Work Smart<\/strong><\/h2>\nBetween removing tables in the dining rooms to allow for recommended social distancing, expanding the time between reservations to allow for additional cleaning, and staying under the 25%-50% max capacity ( based on your city requirements) – you will have inevitably have to reduce the number of staff during the week and weekends.\u00a0 To reduce your restaurant costs consider creating a regular and an on-call shift with additional labor you could call on 1 hour before the beginning of the shift based on the number of reservations received to further reduce restaurant’s costs.<\/p>\n
<\/p>\n
5. Work With Other Restaurants: <\/strong>Many Hands Make Light Work<\/strong><\/h2>\nYes, the restaurants next door are your competition, but this is a time when working together offers real benefits.\u00a0For example, you could consider:<\/p>\n
\n- Sharing kitchen space<\/li>\n
- Sharing staff to help as many people stay employed<\/li>\n
- Pool orders to get better discounts<\/li>\n
- Work in joint promotional efforts to bring people for Memorial Day Weekend, graduation, Father\u2019s Day\u2026<\/li>\n<\/ul>\n
<\/p>\n
Cities across the country are all implementing their plans to re-open businesses as the COVID-19 outbreak is becoming more manageable. Restaurants who have been hit the hardest in the quarantine are going to get their chance to shine again and make a full recovery as long as they are providing a safe environment<\/a> <\/span>for consumers, employees and suppliers alike, and are following best practices<\/a><\/span> to reduce unnecessary expenses.<\/p>\n
<\/p>\n
3. Adjust your Waste & Recycling Services:<\/strong> Rightsizing is Critical<\/strong><\/h2>\n\u00a0<\/strong><\/p>\nYou are likely charged a flat fee per week that includes a set number of services. If your waste and recycling company did not<\/strong> already offer ways to reduce your fees with the COVID-19 outbreak – change companies today<\/strong>. It\u2019s easy, just call us and we will take care of it.<\/p>\n <\/p>\n
The logic is pretty simple: if you are serving \u00bd as many customers and generating at least 50% less waste, why do you need to continue paying 100%.\u00a0You don\u2019t. Waste Management companies don\u2019t want you to adjust your service, and sometimes when they do, they end up increasing their per-service rates or adding a few additional fees.<\/p>\n
<\/p>\n
This is why working with Quest to handle all your waste & recycling needs<\/a><\/span> is the easiest and fastest way to cut expenses.\u00a0We work for you, negotiate the best prices, manage every service to make sure your programs run like clockwork, and re-scrutinize every invoice, so you are never over-charged.\u00a0\u00a0We have saved our restaurant customers over $500,000 in the past few months alone.<\/p>\n<\/a><\/p>\n4. Adjust Labor to Reduced Seating: <\/strong>Staff Smart, Work Smart<\/strong><\/h2>\nBetween removing tables in the dining rooms to allow for recommended social distancing, expanding the time between reservations to allow for additional cleaning, and staying under the 25%-50% max capacity ( based on your city requirements) – you will have inevitably have to reduce the number of staff during the week and weekends.\u00a0 To reduce your restaurant costs consider creating a regular and an on-call shift with additional labor you could call on 1 hour before the beginning of the shift based on the number of reservations received to further reduce restaurant’s costs.<\/p>\n
<\/p>\n
5. Work With Other Restaurants: <\/strong>Many Hands Make Light Work<\/strong><\/h2>\nYes, the restaurants next door are your competition, but this is a time when working together offers real benefits.\u00a0For example, you could consider:<\/p>\n
\n- Sharing kitchen space<\/li>\n
- Sharing staff to help as many people stay employed<\/li>\n
- Pool orders to get better discounts<\/li>\n
- Work in joint promotional efforts to bring people for Memorial Day Weekend, graduation, Father\u2019s Day\u2026<\/li>\n<\/ul>\n
<\/p>\n
Cities across the country are all implementing their plans to re-open businesses as the COVID-19 outbreak is becoming more manageable. Restaurants who have been hit the hardest in the quarantine are going to get their chance to shine again and make a full recovery as long as they are providing a safe environment<\/a> <\/span>for consumers, employees and suppliers alike, and are following best practices<\/a><\/span> to reduce unnecessary expenses.<\/p>\n
You are likely charged a flat fee per week that includes a set number of services. If your waste and recycling company did not<\/strong> already offer ways to reduce your fees with the COVID-19 outbreak – change companies today<\/strong>. It\u2019s easy, just call us and we will take care of it.<\/p>\n <\/p>\n The logic is pretty simple: if you are serving \u00bd as many customers and generating at least 50% less waste, why do you need to continue paying 100%.\u00a0You don\u2019t. Waste Management companies don\u2019t want you to adjust your service, and sometimes when they do, they end up increasing their per-service rates or adding a few additional fees.<\/p>\n <\/p>\n This is why working with Quest to handle all your waste & recycling needs<\/a><\/span> is the easiest and fastest way to cut expenses.\u00a0We work for you, negotiate the best prices, manage every service to make sure your programs run like clockwork, and re-scrutinize every invoice, so you are never over-charged.\u00a0\u00a0We have saved our restaurant customers over $500,000 in the past few months alone.<\/p>\n Between removing tables in the dining rooms to allow for recommended social distancing, expanding the time between reservations to allow for additional cleaning, and staying under the 25%-50% max capacity ( based on your city requirements) – you will have inevitably have to reduce the number of staff during the week and weekends.\u00a0 To reduce your restaurant costs consider creating a regular and an on-call shift with additional labor you could call on 1 hour before the beginning of the shift based on the number of reservations received to further reduce restaurant’s costs.<\/p>\n <\/p>\n Yes, the restaurants next door are your competition, but this is a time when working together offers real benefits.\u00a0For example, you could consider:<\/p>\n <\/p>\n Cities across the country are all implementing their plans to re-open businesses as the COVID-19 outbreak is becoming more manageable. Restaurants who have been hit the hardest in the quarantine are going to get their chance to shine again and make a full recovery as long as they are providing a safe environment<\/a> <\/span>for consumers, employees and suppliers alike, and are following best practices<\/a><\/span> to reduce unnecessary expenses.<\/p>\n<\/a><\/p>\n4. Adjust Labor to Reduced Seating: <\/strong>Staff Smart, Work Smart<\/strong><\/h2>\n
5. Work With Other Restaurants: <\/strong>Many Hands Make Light Work<\/strong><\/h2>\n
\n