Jori Hamilton

Working in a restaurant can be an adrenaline rush during every shift. It’s fast-paced, exciting, and offers an opportunity to meet people from all walks of life.

The possibility of a new restaurant can be an exciting prospect for a community. This doesn’t necessarily mean it will be easy to win over new customers.

As long as you are speaking directly to your target audience and staying true to your brand identity, you’ll be able to see growth.

Let’s face it: These pandemic years have been tough on us all. Few industries, though, have felt the impact more deeply than hospitality.

As the years change, so do the trends that customers look for when choosing their favorite restaurants, bars, and eateries.

When you hear the phrase “operating a restaurant from home,” it might not compute. After all, the purpose of a restaurant is to serve as a place where people can go and dine.

Owning your own restaurant is a labor of love. Long hours. Low profit margins. A highly competitive market. And now, the aftermath of the pandemic.

The future is unpredictable. The presence of COVID-19 and its variants these last couple of years has certainly shown us that.

You’d think that medical workers might stand the highest risk as they combat COVID-19 on the front lines. Surprisingly, this is not the case.

The past year has been rough for everyone.