How the Restaurant Industry Can Tackle the Cold Weather Season

3 Min Read

In this Q&A, Modern Restaurant Management (MRM) magazine gets advice on from Guy Bloch, CEO at Bringg on how restaurants can prepare for the colder months ahead. 

As we approach winter and dropping temperatures, what are some of the biggest challenges the restaurant industry will face in the coming months?The biggest challenge will be on-premise dining and the shift from outdoors to indoors as temperatures decrease in many regions. With rises in COVID-19 cases, and the fact that experts believe that contracting the virus is more likely in indoor spaces, many people may not feel comfortable moving indoors for dining. Additionally, we’re already seeing some states roll back certain re-opening measures in order to get more control over the recent uptick in cases – that could be damaging to the restaurant industry if some measures restrict indoor dining capacity or eliminate indoor dining completely.

The other issue is that, even if restaurants are lucky enough to have outdoor…