Most restaurants must function at 75% capacity in order to achieve profitability. With many restaurants operating at 50 percent capacity or less, it’s essential to identify how they can make up the remaining 25 percent.
OneDine CEO Rom Krupp named
among restaurant industry power players in
NRN’s 2020 Reader Picks
Crunchbase #11 Hottest Pre-IPO Startup
in the world for 2020