The term "greasy spoon" has been around since the 1920s, due to the dominance of corporate fast food chains its presence has diminished, until now, welcome to v2.0 Apart from being a popular go-to 100 years ago this common setting in fictional movies and TV shows is also destined to make a comeback as demand shifts away from traditional hospitality models and focuses on take-out, delivery, conveni
ence, plant-based and value for money - this is the birth of the GREASY SPOON DINER for the 21st century. .0
The ever increasing popularity of online ordering, contactless service and food delivery is clearly the future, based on current trends, especially in a post-covid world.
The historical third party delivery model that is based on a % fee from venues to the delivery partner is here to stay, operators who are not able to work with it profitably will not survive, period! There are also many and varied options to be considered….sometimes it seems like a labyrinth, sometimes it can seem so overwhelming, sometimes can all get too much! This is a three step program, accessible to all hospitality, it is do or die! With assessment, evaluation & analysis, we will work on a number of strategies to focusing on key aspects of business operations like controlling food costs, implementing proven systems and introducing on trend & in demand cuisine/menu offerings tailored to suite specific areas and markets.
