But smaller brands are hustling to adapt — almost overnight — to these increased needs for delivery amidst COVID-19 precautions. Restaurateurs are clamoring for solutions to help them adapt to a new normal, specifically that they must have a delivery offering to survive in the current economic climate. They are grappling with a fundamental shift in their business model, moving toward pickup and delivery as primary mechanisms for selling to their customers.
This requires a business process and workforce restructuring, all while navigating the tricky waters of heightened food safety sensitivities. They're scrambling to acclimate to a new landscape, while attempting to mitigate financial losses.30 September 2020