In this remarkable era it is quite difficult for catering facilities and restaurants to host an adequate number of guests. Whereas hospitality and quality are the most important values, nowadays catering entrepreneurs need to focus on finding new ways to generate revenue. There is a switch to home delivery or take out food and the restaurant which are opening their doors now need to decrease their capacity due to the 1,5 meter social distance rule.
Also, multiple shift rotations take place, for which reservations are required. Furthermore, new eating needs originate. Due to the virus and the corresponding fears and associations with customers the demand for vegetarian alternatives accelerates whilst the demand for meat is decreasing. It is wise to respond well to this and create vegetarian menu suggestions.
A few, simple menu hints for our products may help you in this.