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Congress Passes $900 Billion Relief Bill, Includes Provisions for Restaurants

Posted: December 22, 2020

Originally posted by the National Restaurant Association. Congress has passed a $900 billion relief bill to provide short-term economic relief to the country in the face of the coronavirus pandemic. The bill includes a second round of access to the Paycheck Protection Program (PPP) with unique provisions to assist the restaurant industry. Provisions in the […]

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Download KeyImpact’s Holiday Speed Scratch Idea Book

Posted: November 12, 2020

The Holiday Season is here! Learn about some of our favorite products you can use to create a delicious holiday menu with ease. Click the link to download a copy of our Holiday Speed-Scratch Idea Book.

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FSR Magazine: 5 Restaurant Strategies to Get Through the Pandemic

Posted: July 21, 2020

Originally published by FSR Magazine Written by: CHELSEA VAN HOOVEN | July 2020 Every restaurant today is looking for creative ways to stay above water and survive the pandemic. With rents still due at the end of the month, it can seem daunting to find ways to make the business work. In order to boost […]

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In the COVID-19 dining landscape, restaurants learn how to survive and thrive

Posted: July 2, 2020

Written and originally posted by the National Restaurant Association Operators who emphasize personal safety and ramp up technology are the ones who will attract consumers who want to dine at restaurants again. COVID-19 has changed everything, including how restaurants operate and the way customers use them. The restaurant industry has experienced catastrophic losses and profound […]

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NEW Tools From the National Restaurant Association

Posted: June 24, 2020

Track Every Reopening Regulation by State with Two New Association Resources Operators across the country now have access to two additional reopening resources from the National Restaurant Association. The State Reopening Training & Certification Requirements/Regulations document, created by the Association’s ServSafe Training & Certification Compliance team, covers all food safety training and certification requirements for […]

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FSR Magazine: Post-Coronavirus – A Changed Restaurant Customer with New Expectations

Posted: June 16, 2020

Published by FSR Magazine Written by DANNY KLEIN | JUNE 2020 COVID-19 might just end up a watershed moment in restaurant technology. The way people interact has fundamentally changed. This is especially true of hospitality—an industry rooted in fostering connections. Delivery, pickup and curbside, crowd control, contactless ordering and payment. They’re all stress points of […]

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National Restaurant Association’s UPDATED Restaurant Re-Opening Guidance

Posted: May 23, 2020

The purpose of the National Restaurant Association’s guidance is to offer direction and provide a framework for best practices as restaurants reopen. The updated guidance document builds on their original guidance and reflects the most recent data from the Centers for Disease Control and Prevention and the U.S. Food & Drug Administration specifically related to […]

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National Restaurant Association Debuts “Restaurants Act” Advocacy Website

Posted: April 15, 2020

The National Restaurant Association launched a new industry grassroots education and engagement resource available online at RestaurantsAct.com. This new site is a one-stop hub of critical information for restaurants, employees, customers, and industry partners. In addition to the latest resources on COVID-19 restaurant and employee recovery programs, RestaurantsAct.com offers a brand new, industry-first interactive map […]

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FSR Magazine: Restaurants Will Help America Return to a Sense of Normalcy

Posted: April 7, 2020

Published by FSR Magazine Written by: DANNY KLEIN | APRIL 2020 It’s a question hovering near the surface. When COVID-19 is over, will it truly be over? Even if social distancing guidelines relax and cases taper off, will people feel ready to return to normalcy, or at least some semblance of it? Sense360 asked a panel of […]

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Modern Restaurant Management: Veganuary and Beyond- Capitalizing on Growing Plant-Based Trend

Posted: January 16, 2020

The evidence is clear: more restaurant guests are interested in plant-based and vegan menu items. Veganuary—the practice of going vegan for the first month of the year—began in 2014 and its numbers have doubled each year. Published by Modern Restaurant Management Written by: MRM Staff According to Tripleseat customers throughout the US, there was an increase […]

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