Single-page websites are all the rage. There are several platforms like Carrd and bio.fm that allow users to cheaply and effortless create a “website” in a matter of minutes, with only an email address.
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Restaurant owners are doing whatever they can to increase revenue, especially going into the colder, non-patio months. Ghost Kitchens shift the focus from serving customers in a storefront or dining room (otherwise known as hospitality) to meal preparation.
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Did you know that on every 1st of the month we put up a new video on the Graffito.com homepage? Check out July’s video and the last few in this post, in case you missed them.
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The drop in T&E expenses is going to be another huge challenge for restaurants and retailers (especially located downtown) as the daytime population of our cities continue to dwindle. Businesses will have to continue being creative to cover yet another gap in normal every-day revenue to survive.
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Because of our integration within Graffito, which has decades of combined experience working in neighborhood strategy + communications, retail development, retail leasing and urban design + planning, GID can offer its clients unmatched knowledge of the Restaurant, Retail, and Real Estate industries.
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I imagine that simple things like taking walks are no longer enjoyable for my wife, as I’m constantly voicing distain for those people walking around without masks and ignoring protocols, many of which I have created in my head and somehow expect others to follow.
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When I started purchasing gift cards, I briefly wondered what would happen if the place I’m buying from never reopens. Even if the restaurant reopens, when will it be ok for us to use these gift cards?
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Some chefs and owners have decided to remain “open,” providing takeout and other essential services to Boston diners. Recently on his website, Brian began sharing his ongoing project, Covid-19 Portrait Project, which features local chefs and owners while they are making the best of a very difficult scenario.
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In this post I’m going to outline just a few key factors, based on tons of reading and several conversations with restaurateurs, colleagues and friends in the restaurant business, why some owners are thinking twice about opening their dining rooms.
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Big and small brands all over the world are doing what they can to make a splash in the press. Ok, you could argue, if you were less cynical than me, that these companies are just doing their best to help during the coronavirus outbreak by sending a positive message, or by making us laugh, both of which are equally important right now.
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