Operating a restaurant in a pandemic is a lot like trying to drive on a flat tire before it burns through to the rim.
Half of the time, you’re rethinking internal systems and how to assemble them in new ways. The other half, you’re just trying to keep the business running and avoid any major potholes. There are many different ways to thrive in a new normal, but if you’re not looking for the profits hiding in plain sight, it might be time for a tune-up.