From stay-at-home orders that forced many operators to pivot to exclusively off-premise offerings to indoor dining restrictions that made restaurants scramble for ways to continue to serve customers, 2020 was a year that most operators would likely love to forget. But it was also a year that showcased the resilience of the industry. Dining restrictions and safety guidelines changed almost daily, it seemed, ensuring that operators rarely had a calm moment to simply reflect, let alone prepare for, what might come next.
This post is sponsored by McCain Foods