As restaurants look to cut costs and streamline, Sous Vide offers a more cost-effective alternative. Sous Vide translates to “under vacuum” in French. It is a precision cooking technique wherein the food is vacuum-sealed in a bag and then cooked in a water bath for a prolonged period of time. The technique promises efficient cooking at extremely precise temperatures. Moreover, vacuum sealing ensures the food is not oxidized by the air around or in any way influenced by foreign forces. On top of that, with vacuum-sealing, all of the nutrients and flavours of the food are retained.

Many small businesses are looking for ways to increase sales during this time when their stores are closed. Some small businesses have promoted their existing gift card programs or there newly created gift card programs to bring in cash. This is extremely important for small businesses that are trying to keep their businesses afloat and pay expenses such as rent. Bento Asian Kitchen + Sushi, an Asian style restaurant that offers Asian rolls, bowls, and more out of several locations throughout Florida, did a gift card giveaway over Instagram as a way to promote their brand and get individuals to share their pages. However, for small businesses that can’t afford to do such giveaways, marketing strategies need to be adjusted to promote gift cards for customers to buy now and use later.

Top fine-dining restaurants are utilizing auctions to create additional revenue streams during the COVID crisis. Llama San is a single high-end establishment based in New York City and “to raise supplemental income for our employees that are most in need”, they have auctioned off deals for ceviche bowls, pisco sour recipe lessons, and victory dinners by restaurant chefs. This has been made possible by 32 Auctions, a platform for free online silent auctions. Other restaurants such as Chai Pani Restaurant Group have also gone to 32 Auctions where they can set their starting bid price on limited release merchandise and have 100% of its proceeds raised going to support their staff.

Many stores use high-quality service to differentiate themselves from competitors. Covid-19 has forced many stores to close, leaving them unable to provide the same level of physical service for its consumers. This article details some practices that companies have used to offer the same caliber of service and maintain customer-employee relationships.

As businesses try to continue marketing to their customers, they should take into account how they can adapt their strategies to market to the entire family instead of the single individual. Now that children are home, it is important that businesses consider the needs of the entire family as one unit, not separate parties. Restaurants have an advantage in this area as they can connect all the members of the family using the love and the necessity of food.

Dine-in traffic is lagging and restaurants are seeing demand dry up for their core offerings. Layoffs and furloughs have been pervasive throughout the industry as part of cost-saving initiatives and lower need for labor. The small restaurants that will survive this crisis will do so by creating new opportunities amidst the chaos. Restaurants must take advantage of consumers’ new demands by repurposing their workforce, which will lead to increased revenue generation. This research will cover recommended initiatives for repurposing restaurants’ workforce, including sample case studies.