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Restaurants Adapting and Opening!

ServSafe, the nation’s leader in food safety training, today released ServSafe Reopening Guidance: COVID-19 Precautions, to help restaurant and foodservice employees learn best practices to employ during the coronavirus outbreak. The course provides best practices for employees of a restaurant preparing to reopen a dining room following a state shutdown. The ServSafe Reopening Guidance: COVID-19 Precautions training includes: Knowing the symptoms of COVID-19 Preventing the spread Recognizing actions to reduce employee and guest risk Keeping guests and employees safe Guidelines for face coverings, hand washing, hand sanitizer use, and food handling Guidelines for cleaning, sanitizing, and disinfecting Changes to maintain…

Masks, gloves, plexiglass barriers, limited capacity and even expensive air filtration systems become the new normal for dine-in service…

Patrice

Socially distant dining: Here’s how reopened restaurants are updating operations.... By Lisa Jennings, shared courtesy of NRN.com At three Smokey Bones restaurants in Georgia, both servers and kitchen line workers now wear face masks. Tables are spaced at least six feet part, and only 10 guests per 500-square-feet of space are permitted at one time in each restaurant. The limited food options are printed on disposable menus for one-time use, and utensils are disposable and come to the table pre-packaged. At an Applebee’s in Tennessee, restaurant workers wear masks and gloves. Guests were directed in the parking lot to avoid…

Comp sales at Domino’s rises since COVID outbreak…..

Patrice

In today’s news: Along with its Q1 results, Domino’s Thursday offered a window into its Q2 performance so far, which provided some telling metrics. Firstly, the chain’s Q1 same-store sales climbed 1.6 percent, year-over-year, in the U.S., marking 36 consecutive quarters of positive gains. That was Domino’s lowest figure since Q2 2011, but it wasn’t unexpected. What’s happened in the first four weeks of Q2 (March 23 to April 19) has been more enlightening. Domino’s witnessed U.S. company comps jump 10.6 percent. Franchises are up 6.9 percent. Blended, it’s a 7.1 percent year-over-year same-store number. Today, Domino’s 6,156-unit U.S. business…

Carry Out to the Rescue

Patrice

As cities went quiet, the chefs who could began converting their establishments from dine-in to takeout. A week ago, I started looking for ways restaurant tech was coming to the rescue and found surprisingly little. Delivery service Grubhub announced $100 million in fee deferment to specific restaurants, an offer that sounded good but got worse when you dug into the fine print. Not only was it a deferment—instead of a fee waiving—for only a month, it obliged restaurants to use Grubhub for a year after signing up for the program. (Grubhub has since revised this policy and now only requires…

Free COVID-19 Takeout and Delivery Courses available

Patrice

To help keep you and your employees safe, ServSafe is offering the online Food Handler, COVID-19 Takeout and COVID-19 Delivery courses, for free at ServSafe.com now through April 30. Take advantage of this offer to get the essential training every restaurant and foodservice worker needs to keep diners and themselves safe. Additionally, the new ServSuccess Restaurant Professional and Restaurant Supervisor Learning Suites will also be offered free of charge at ServSuccess.com through April 30. ServSuccess certifications provide restaurant employees a way to demonstrate and restaurant employers a way to gauge the skills, competencies and knowledge required for jobs in the…

From the Desk of Patrice Rice, Regarding Covid-19

Patrice

From the Desk of Patrice Rice, CEO and Founder Patrice & Associates Recruiting Specialists: We recognize that these are difficult times. At Patrice & Associates we believe that we must be staffing partners to our clients in good times and when the world events test our resolve. As you continue to evaluate your current situation, we will be here for you. Patrice & Associates consultants are here to help assess your staffing needs and provide resources to guide you in each step of your journey. We are ready to provide career coaching to potentially displaced staff as well as talent…

Delivery Hugely Impacting Restaurants

Patrice

As off-premises sales explode, operators make sure their food arrives in premium condition. Delivery is more important than ever, and operators are working to win their share of this lucrative segment. According to a recent survey from the National Restaurant Association, approximately 60% of restaurant occasions are now off-premise across all forms, including drive-thru, takeout and delivery. The survey, which the National Restaurant Association conducted with Technomic, also found: 79% of consumers use restaurant delivery at least once a month. 34% of consumers utilize delivery more often than a year ago. Fries are especially popular among consumers ordering delivery. According…

Wendy’s will offer Breakfast in 2020

Patrice

The Wendy’s Co. will debut its new breakfast daypart nationwide in the first quarter of 2020 and expects the new daypart eventually to contribute a 10% growth in sales, executives said Friday. The Dublin, Ohio-based burger brand, which hosted an Investor Day on Friday, said the new breakfast platform, which has been tested in 300 stores from 6:30 a.m. to 10:30 a.m., is expected to contribute 6% to 8% of sales in the partial 2020 fiscal year and has been tailored, with help from franchisees, to simplify operations. Kurt Kane, Wendy’s president for the U.S. division, said the brand was “going big…

Top Traits Recruiters Look for in Executive Search

Patrice

Personality should never be the sole consideration when it comes to executive search, but certain personality traits tend to thrive more than others when it comes to C-suite positions. Here are some of the top traits executive search teams should look for when considering top executive candidates. Professionalism Executives must be professional in their dealings with others both internally as well as outside of the company. Professionalism can be conveyed through the way they dress, how they interact with others, and particularly how they deal with difficult situations. With the number of meetings that C-level talent must attend, the number…

Think Beyond the Boundaries

Patrice

The summer between fourth and fifth grades, Andy Andrews writes in his new book The Bottom of the Pool, he and his friends spent most of their time at a local pool, where they invented a game called Dolphin. The object: To see who could propel himself highest above the surface, the way dolphins do. All the kids did this in the same way, by pushing upward against the water with their legs, and they all got pretty good at it—until one of them, named Kevin, leapt far higher above the water than anyone else. How? By first diving as deep…