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  1. Pubs, Restaurants and Contract Caterers

How operators are tackling the future of foodservice

As the hospitality industry begins to throw open its doors once again, consumers and operators alike will need to navigate ‘the new normal’. But what does this actually mean?

We spoke to 3 operators to get their perspectives on:

We spoke to 3 operators to get their perspectives on:

  • The impact of physical distancing restrictions on their menus
  • How delivery has become, and will continue to be, an important revenue stream
  • The measures put in place to help bolster consumer confidence

Watch the videos below to find out Steve Groves, Head Chef at Roux at Parliament Square, Linda Barron from Clean Bean, Seaham, and Sarah and Jamie Davies from The Cleveland Arms, Brighton, had to say.

1. Adapting Menus

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2. Pivoting to Delivery

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LEARN MORE: Check out our 7 key tips to setting up a successful delivery service.

3. Boosting Consumer Confidence

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LEARN MORE: Are you using social media to boost your business? Discover the simple and creative things you can do to stand out and bring customers back through your doors. Click here to find out how.

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