How can restaurants keep their newfound digital consumers without losing traditional customers?
In this webinar, Restaurant Business Editor-in-Chief Jonathan Maze interviews Juan Martinez, principal and founder of Profitality Labor Guru, an industrial engineering consulting firm that works with brands to improve unit economics.
Takeout sales soared during the pandemic and have largely remained in place even as many restaurants opened dining rooms. But that has left operators struggling to balance the two, which has led some to turn off delivery, takeout or even ignore their in-restaurant patrons.
Martinez discusses the best strategies restaurants can use to balance between the two groups. He also talks about tools operators can use to improve their efficiency.
Check out the replay of the webinar here, which requires registration.
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