Posted on Dec 27, 2020
This chart shows how restaurant revenue has fallen, even as delivery and takeout sales soar
372
1
5
1
1
0
"A number of factors, including cold temperatures, a surge in Covid-19 cases and new restaurant restrictions, have hurt restaurant sales this winter."
This chart shows how restaurant revenue has fallen, even as delivery and takeout sales soar
Posted from cnbc.com
Coronavirus COVID19
Restaurants
Business
Small Business
Posted 4 y ago
Responses: 2
0
0
0
Having owned and run a fast casual Charleys Grilled Steaks restaurant. I can tell you the money has always been in catering and delivery. Walk-In traffic is higher cost per customer and a lower profit. Here is the problem though, when I had the Charley's franchise, the franchisor and shopping mall were unwilling to support my venture into either delivery or catering. I had to do it myself plus the mall would not let me load the catering vehicle via the back or front door of the restaurant. I was able to ignore the malls restrictions on the rear door on most days. The franchisor provided no support via websites or POS terminal for internet ordering which was another hurdle. Interesting now the pandemic has hit I see a number of Charleys with delivery services. Still if you can land 2-3 catering engagements a day you have it made as far as being profitable. So where I am surprised is the number of restaurants that said they had to close due to COVID-19. I think that was because of the idiotic restrictions that stated a restaurant could not operate at all. The local authorities should have let the restaurants stay open and innovate and just closed their dining rooms while allowing curbside pick-up, catering and TV Dinners (Another innovation a local restaurantuer is selling their meals as TV Dinners you can freeze them when they arrive or serve them when they arrive). So that was the bad part of this pandemic is states like NY and California did not allow restaurants to innovate, instead they just shut them down compeltely......really stupid and very unfair to the business owner.
(0)
(0)
0
0
0
Thing is my cooking is better than I can find in a restaurant and a whole lot healther.
(0)
(0)
SPC Erich Guenther
There is more bacteria and germs in your kitchen at home than in the top tier of restaurant kitchens. Additionally, there is more handling of your food as you have to buy your food from a supermarket (middle person) where it is handled extensively. Compared to a restaurant which can buy the food a lot more fresh and from a wholesaler direct. We should change our food supply model so that everyone buys from wholesalers vs super markets. We would all be a lot more healthy, pay less for food and have fresher food available. When I first roamed the aisles of a food wholesaler when I first became a restaurant owner I was shocked at how cheap the food was and how very much more fresh it was. Head of lettuce 80 cents to $1 for iceberg.....no rust and no wilting of exterior leaves, like it was picked yesterday. Limes / Lemmons $10-12 a case of 100-150..............two examples. Laws of today is that you can only shop at a wholesaler if your a chairtable organization or have a sales tax exemption certificate proving you have a restaurant. Joe Public cannot buy anything there.
(0)
(0)
Sgt Jim Belanus
look at the price of beef, The producer of fat cattle are lucky to get $1 per pound on the hoof. My cattleman friend says the processors and marketers are getting about 75% of the price charged, and are making about $500 per animal processed
(0)
(0)
Read This Next
Continue with Facebook 
Continue with Google