Our CEO and founder, Manik Suri, recently penned an insightful article on the future of the restaurant industry in a post-pandemic world. The piece, titled "3 Priorities for a Post-Pandemic Restaurant Industry," was published on Restaurant Dive and offers a comprehensive look at the challenges and opportunities for the food service sector.
In the article, Manik highlights the devastating impact of the pandemic on the restaurant industry, with more than 10% of U.S. restaurants closing permanently since the start of the crisis. He also notes the significant increase in industry costs, with food costs alone rising by 38% during the pandemic.
However, Manik also emphasizes that this unique moment presents an opportunity for the industry to rethink its operations and develop new, sustainable business models.
Three key ways for food service companies to adapt and thrive in the post-pandemic world:
- Lower costs by reducing food waste: Manik suggests that restaurants can significantly reduce waste by optimizing on-site food storage solutions. By investing in better processes and technologies, businesses can improve their margins and promote sustainability.
- Enhance energy optimization: Energy expenses represent a significant cost for restaurant owners. Manik proposes that even incremental progress in reducing energy consumption can substantially impact the bottom line.
- Explore alternative service arrangements: The pandemic has forced the food service industry to innovate. Manik points to the rise of ghost kitchens and digital-first brands as examples of new ways to deliver food and reach customers.
Manik's article is a must-read for anyone interested in the future of the restaurant industry. It offers valuable insights and practical advice for navigating the challenges and seizing the opportunities of the post-pandemic world. You can read the full article here.
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