To adapt and change is a Chef's natural instinct, you see this with their ability to change menu items and create new signature dishes. As the industry faces new challenges, it needs to adapt and what will save the restaurant industry is the ability for Chef's to change from the concept of takeout to "artisan type ready meals".
The switch is really easy and will allow the restaurants to still capture the need of the local demographics that made them popular prior to the pandemic. By taking the same meal that is normally takeout, properly chilling it down & packaging it, we now have a ready meal. By switching to ready meals, this will allow the restaurants to sell a week's worth of food rather than just 1 meal at a time. Plus, you can extend shelf life and cook in the downtime for selling in prime time.
The switch is really easy and will allow the restaurants to still capture the need of the local demographics that made them popular prior to the pandemic. By taking the same meal that is normally takeout, properly chilling it down & packaging it, we now have a ready meal. By switching to ready meals, this will allow the restaurants to sell a week's worth of food rather than just 1 meal at a time. Plus, you can extend shelf life and cook in the downtime for selling in prime time.
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