Utilizing Resources: Generating New Revenue and Repurposing Employees

Dine-in traffic is lagging and restaurants are seeing demand dry up for their core offerings. Layoffs and furloughs have been pervasive throughout the industry as part of cost-saving initiatives and lower need for labor. The small restaurants that will survive this crisis will do so by creating new opportunities amidst the chaos. Restaurants must take advantage of consumers’ new demands by repurposing their workforce, which will lead to increased revenue generation. This research will cover recommended initiatives for repurposing restaurants’ workforce, including sample case studies.