While in-person dining has resumed in many settings across Columbus, the pandemic has accelerated customer demand for food delivery and other options, such as subscription services.įood delivery is no longer just for special occasions, and business leaders must consider ways to incorporate these demands that are sustainable in the long-term, not just a temporary “add on” service.įor patrons in Columbus, I urge you to respect those who continue to provide these services amid challenging times, including the restaurant staff and delivery drivers. Consider the digital consumer: A positive customer experience is key to maintaining a loyal customer base, and meeting customers where they are is part of that experience.As a result, kitchen staff and drivers alike know their role is valued and are more likely to stay, and businesses don’t need to spend time or resources recruiting new workers. More: Photos: What You Missed if You Never Went to the South Side's Village Tacoįrom a food delivery perspective, this means finding solutions for gig drivers and couriers to actually make a profit on their time.
Restaurants should consider fundamentally rethinking their business models to create a culture of growth and community. This has become increasingly clear as restaurants experience massive labor shortages, partly because one in five workers, including those in the service industry, changed their line of work over the past year. Put health and well-being first: From gig drivers to kitchen staff, industry workers are the bedrock of any restaurant operation.Though the outlook is ever-changing, there are solutions for balancing these competing priorities and rethinking operations. More: Delivery-only ClusterTruck brings its food to tech-savvy diners in Columbusīusiness owners across Columbus have had to grapple with ever-changing rules, an increase in demand for food delivery and now an industry labor shortage, while also ensuring customers are satisfied and employees have the support and resources they need to stay safe and healthy. It’s difficult to paint a full picture of the challenges faced by the restaurant industry since the onset of COVID-19.įrom employers to service industry workers, delivery drivers to customers, we all have had to adapt to the changing world of work.
0 kommentar(er)
