Restaurants must function at 75% capacity in order to achieve profitability. With many restaurants operating at 50% capacity or less, how do they make up the remaining 25%?
The three main contributing factors are contactless dining, labor optimization and changing the customer journey. Learn more about how restaurants are recovering during the COVID-19 pandemic in this infographic by OneDine.
[Click here for full size version]
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Irma Wallace
Co-founder and Vice President of SearchRank, responsible for many of the day to day operations of the company. She is also founder of The Arizona Builders' Zone, a construction / home improvement portal.
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