Don't forget to sanitize your point of sale devices. Touchscreen has a whole new meaning these days! 😱
It has been a long year, and it’s not even summer yet. One of our customers told us the other day, “I have never worked so hard and made so little money”.
Food Service Tamper Proof Labels
Keep food for delivery, catering or takeout secure from prep to pickup with Tamper Proof Seal Labels These permanent adhesive, die cut labels securely seal sandwich wraps, pizza boxes, kraft bags, plastic containers and much more. With a best-in-class tamper evident design, these labels are ideal for QSRs, drive-thrus, app-orders, carryout or delivery services, assuring your customers that their order has not been opened in transit. You can also order custom print on any Seal Label with your logo and other branding to help boost your business. Lead times may vary.
We are now offering curbside pickup and delivery, in addition to USPS shipping for paper, ribbons and labels and other misc. supplies.
Call the office at 907-243-2683 (Option 4), and we will get your order prepared for you.
The members of the National Grocers' Association have shared a list of their tips.
NGA has compiled the following list of common practices that members have shared with others. Remember, communication with your customers and employees is paramount.
Today the conversation around computers and viruses takes on a whole new meaning.
Elo, the maker of many touchscreen systems in the world, shared these guidelines for cleaning and disinfecting screens.
These methods could be used for all you POS device screens to keep them clean.
This technical bulletin describes the recommended cleaning and disinfecting procedure for Elo products relative to Coronavirus Disease 2019 (COVID-19). Included are recommended disinfectant products that are safe for use with Elo products and approved by the US Center for Disease Control and Prevention (CDC) and the US Environmental Protection Agency (EPA).
The Shift Towards Delivery and Take Out
Today I had the opportunity to attend a "town hall meeting" with over 1,400 restaurateurs across the country. It was only for an hour and they will be holding more, so I highly encourage you to attend when you can. There were some great ideas and success stories from restaurant owners - many that have been shut down for over a week - and they were eager and willing to share their stories.
The tone was overall optimistic - but the general consensus was that in the short term, restaurant owners needed to make some adjustments. Below is an article that they shared, with some really great tips on how to make those changes in order to survive and thrive in the coming days: