Operations

A pizza restaurateur's guide to COVID-era profitability

The sweet spot when it comes to profitability for pizza brands is 75% capacity. But how is that achievable when the pandemic forces restaurateurs to cut seating capacity to comply with social distancing? This detailed infographic provides a path to some solutions.

Photo: iStock

August 7, 2020

With Black Box Intelligence figures showing overall U.S. restaurant transactions down more than 20% by the first week of July over the same period last year, restaurant leaders need every tool and trick in the book to stay solvent this year.

According to restaurant tech company, OneDine, part of the key to doing that is for locations to function at 75% capacity, although many brands are now at just 50% or less, the company said.

To make up the shortfall, regardless of what service category your brand adheres to, DineOne said its research indicates brand leadership must invest time, effort and funds into:

• Improving and increasing labor optimization.
• Enhancing the customer journey, even with fewer touchpoints.
• Providing topnotch contactless dining solutions.

To help restaurateurs achieve those aims, OneDine broke out approaches in a large, detailed infographic designed to help operators adapt to this rapidly changed and changing restaurant environment.

Source: OneDine