Prioritize safety, optimize menus: What restaurants can do to survive COVID19 crisis
View this post on Instagram A post shared by CIBO on Mar 29, 2020 at 11:10pm PDT
"We have to make them feel reassured and secure that we're doing the most that we can so we can make this a safe exercise for them to come and visit us again," she said. Dee went on: "We have to go to the extremes -- we have been considering even allowing allowing access to our CCTV just so that they can have a visual on who prepares their food, where is it at the moment, who's touching it, or are they wearing gloves... This is the time for us to be louder than ever in our initiatives to be clean, to be hygienic, to be safe. Gone are the days na it's all about the food now.
"It's now cheaper to eat inside the restaurant than have the food be delivered -- for the consumer and for the restaurant. Definitely, you have to look into cost as always, but more than the cost is menu optimization for delivery optimization," he explained.
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