Editor’s note: This information hub is being updated regularly with additional resources. Last update: Aug. 28, 2020.
Restaurants are exploring how to best reestablish their dine-in service as new protocols and precautionary measures are being introduced to keep both restaurant staff and patrons safe.
We’ve compiled some of the best reopening resources we’ve found for restaurants, including the NRA’s food safety tips, Yelp strategies and tools for marketing and operations, and interviews with restaurant industry experts on the Full Comp podcast.
As the reopening regulations continue to evolve, we encourage you to learn and strictly follow all local, county, and state regulations and laws that apply to reopening and operations, as well as guidance from trusted organizations such as the Centers for Disease Control and Prevention (CDC) and National Restaurant Association (NRA). Be sure to also keep your website and Yelp page up to date for your customers as you adapt to industry changes.
If you have questions or if there is anything we can do to help, get in touch by logging into your Yelp for Business account for Yelp contact details. Our customer success and account teams are fully staffed and ready to assist.
Oyster Sunday’s comprehensive critical path outlines the key foundational tasks required to help restaurants and bars navigate the process of reopening their doors, including a task checklist to help you stay on track within each operational facet of your business (vendors, technology contracts, external marketing, etc.)
To help these service industry workers get back on their feet and dig out of their financial setbacks, many businesses, owners, and management teams are creating virtual tip jars—a setup that is both easy and impactful.
Get an inside look at how tea shop Boba Guys regrouped after initially closing all 16 shops, reopening slowly in select locations with a special seven-step process.
Two restaurateurs are shifting operations in response to the Coronavirus: an intimate sushi haven from first-time restaurateurs, pivoting to takeout and delivery only + a once-bustling urban cafe that has closed its doors (for now) to focus on the future.
We sat down with two restaurateurs who adopted two different dining concepts in response to COVID-19 to discuss what the future of dining looks like, especially when it comes to technology, trends, and transparency.
Episode 1: Restaurateur Erik Oberholtzer reflects on his challenging experience opening Tender Greens shortly before the 2008 recession, offering advice and suggestions for restaurants wondering what to do during this unprecedented time.
Episode 2: Darin Rubell is a 20-year veteran of the Manhattan restaurant and bar scene. Listen to him chat with Josh about how he got started in the industry, what he’s learned, and what makes his restaurants and bars stand out.
Episodes 3 & 4: Former Iron Chef Eric Greenspan and cocktail culture legend Alex Day of Death & Co discuss the creative drive that fuels their endeavors in the hospitality industry.
Episode 14: James Beard Award-winning chef Nina Compton discusses the opportunity restaurateurs in New Orleans have to come together as a community, share their struggles, and contribute to the rebirth of the restaurant industry.
Episode 22: Mark Canlis, owner/operator of Seattle’s Michelin-starred fine dining establishment that bears his name, talks about what it took to pivot away from the restaurant’s traditional business model and toward a new way of working.
Episode 26: Dean Alex Susskind of Cornell University talks about the future of restaurants, including the evolving role of technology in the dining experience and how tech should never be a replacement for human interaction and customer service.
You can find more episodes of Full Comp, which is sponsored by Yelp, on Spotify, Apple Music, or wherever you get your podcasts.