Pangregorian Enterprises of Metro New York and Long Island

The restaurant industry continues to be hit hard by the ongoing COVID-19 pandemic. With winter approaching, many locations will no longer be able to offer outdoor seating and will have to solely rely on takeout, delivery, and the small amount of indoor seating allowed by their city.

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To ramp up off-premises sales, operators are adopting digital ordering and payment apps, enhancing the drive-thru and curbside pickup experience and partnering with third-party delivery specialists. They’re also simplifying their menus and using more low-prep products in the kitchen for faster and more labor-efficient execution.

With some outdoor dining pilot programs coming to an end as we head into the winter months, tens of thousands of restaurants across the country will be forced to operate at a fraction of typical capacity without added outdoor seating to supplement the loss. Restaurant owners are being forced to find a way to make it through winter with vastly reduced revenue, and many operators are scrambling to reallocate budgets and manage staffing to survive COVID-19.

The devastating effects of restaurants during COVID-19 cannot be understated. According to recent data published by Yelp, 26,000 restaurants have permanently closed due to COVID-19.