Resources to Help Your Restaurant Recover Faster

With restaurants in more states reopening for dine-in service, they are looking for ways to make up for the lost revenue as they operate their dining rooms at 50% or lower capacity. Over the past few months, PAR has put together numerous resources to help restaurant operators adapt to this new environment:

Blog Resources

Tips for Setting Up Virtual Drive-Thrus and Kiosks

To learn about setting up virtual kiosks right in your own parking lot, check out the tips in the article above. Consumers want contactless ordering and payment, and you don’t need a complete overhaul of your restaurant’s design to get started – just a few signs with QR codes that link to your online ordering platform.

Quick Guide to Contactless Online Ordering

This article breaks down the steps for setting up a virtual ordering solution in more detail, including guidelines for setting up signs in your parking lot to reach more guests.

Help for Table Service Restaurants

“Get Out” Promotion

Even while overall traffic is down, digital orders are spiking – meaning now is the best time to start accepting online orders, especially if you have a table service restaurant that has not yet reopened. Click the link above to learn how PAR will waive your online ordering fees for a limited time for new Brink customers whose table service restaurants have been closed during the epidemic.

Help for All Restaurants

Stimulus Updates and Information

Some restaurants are struggling to rehire most of their staff within 8 weeks of receiving Paycheck Protection Program funds to ensure the federal government treats this as a grant rather than a loan they need to pay back. Check out the resource page above to find out more information on applying for a PPP loan, especially as PPP forgiveness guidelines become clearer in the weeks and months ahead.

PARk it™ Online Ordering

When going digital, there is always the third-party delivery option, but fees can make this prohibitive for restaurants struggling to handle other expenses. In 2019, restaurant operators spent $196.44 billion on products from distributors and suppliers, including point of sale and other equipment. Such operator purchases, which includes the cost of manufacturer shipments and distributor margins, composed 31.3% of retail sales, showing the huge investment it represents to restaurants already operating on razor-thin margins before major obstacles like COVID-19 hit.

Restaurants are also paying a similar percentage of their sales just to get food out the door. An example by one third-party delivery provider shows that total commissions and fees are 31.5%, but the cost can reach as much as 63.9% with promotion fees included. Consolidation in the industry is likely to increase concerns over just how much third-party providers can charge with fewer competitors. Morgan Stanley estimated that Uber and Grubhub will save more than double the $300 million the companies estimated when initially announcing their merger.

Check out our online ordering page to see how you can avoid these commissions and fees with one simple solution.