Most restaurants must function at 75% capacity in order to achieve profitability. With many restaurants operating at 50% capacity or less, how do they make up the remaining 25%? OneDine founder and restaurant futurist Rom Krupp has developed a three-part plan for “Restaurant Recovery” in 2020 and beyond.

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    <a href=""><img src="" alt="Contactless dining and food ordering" width="450" border="0"></a><br>Source: <a href="">OneDine</a>