Gov. Wolf says $225 million of $1.7 billion in funding from the federal government should go to restaurants and other enterprises with less than $1 million in pre-pandemic revenues.
They’re adding drive-thrus, taking away dining rooms, letting customers order at the table and more; blurring the lines between their segment, quick service, and even casual dining.
A Deeper Dive: RJ Hottovy, head of analytical research with Placer.ai, joins the podcast to talk about the impact of surges on restaurant sales and traffic.
The CEO of Chili’s and Maggiano’s leaned on a lifetime of restaurant experience to weather a challenge no one was prepared for, creating a new blueprint for growth in the process.
Sweet & Sour: Nancy Kruse and Peter Romeo look at the oft-voiced theory that the pandemic has shifted the focus of restaurant customers and operators to the convenience of takeout and delivery. Neither one is buying it. Some axe throwing and a drink, anyone?