In this episode of The Main Course host Modern Restaurant Management (MRM) Executive Editor Barbara Castiglia talks about hot button restaurant industry issues such curbside pickup and delivery, outdoor dining and more with Buck Sleeper, Director of Retail and Restaurants at EPAM Continuum.
Sleeper believes curbside is here to stay, but increasing human interaction is still a challenge. The delivery conundrum is weighing heavily on restaurants, with rising costs associated with it. Sleeper urged restaurants to be “transparent about costs.” That honesty can also build loyalty. He also feels optimistic about the future post-COVID, noting that people will want to connect and celebrate, and there’s no better place to do that than over a shared meal.
To listen, click here.
A new episode of The Main Course, our podcast series with MarketScale, is served up every Tuesday and Thursday.