Harvard professor Paul Freeman predicted sit-down dining and communal eating in general will seeRoss Resnick.Despite all the doom and gloom, however, we've seen something remarkable: examples of food entrepreneurs actually growing their businesses. There are two things these businesses are doing right now that I believe hold the keys to success in the post-COVID-19 restaurant industry.
Food trucks partner with neighborhoods and homeowners associations to bring meals to customer's doorsteps A great example is the recent success of Queens Ice, a North Carolina-based Italian ice truck. I spoke to owner Monica Walsh, who told us her business is doing better than before the pandemic.
A great solution for both restaurant owners and the public who are looking for experiences to take them out of quarantine mode! Also interesting for markets with strict old fashioned regulations on licensing food trucks, like Kuwait, a country that’s so big on restaurants.
foodtrucks are awesome
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