What will it take to make diners feel safe? Nearly 60% feel uneasy eating inside, so restaurants try sterilizing UV wands, tabletop air purifiers as winter looms.
Some restaurants are forgoing the headache of air quality investments and tent cities altogether and plan to ride out winter by focusing on carryout and delivery, said Doug Roth, president of restaurant consultancy Playground Hospitality.Read More
Chicago Restaurant Owners Lobby City to Raise Indoor Dining Capacity Before Weather Cools
The Illinois Restaurant Association has been lobbying the city of Chicago to raise indoor dining capacity from 25% to 50%, but that may not be enough to help some owners.Read More
Will America still go out to eat? One restaurateur’s moment of truth.
Since April, when 4 in 10 restaurants had closed their doors, some have reopened, propped up by a spray of federal dollars and, in some cases, rent reprieves from landlords, but they’re not yet on a firm footing.Read More
Restaurant Red Flags: How To Know Where To Dine Might Not Be Fine
Americans are on pace to set a new record for spending on dining out this year. To prepare for the massive restaurant crowd, Founder and President of Playground Hospitality Doug Roth joined the WBBM Noon Business Hour to discuss the red flags that could signal an eatery may not be up to snuff.Listen Now
Takeout gets a makeover: How COVID-19 is forcing restaurants to improve the to-go experience
Takeout pricing is even higher at some restaurants because of the additional costs of packaging and third-party delivery platformsRead More
Coronavirus: The Coming New Reality For Restaurants
What will the new reality be for restaurants?
It’s going to be tough for many eateries to make a go of it, once restrictions are eased, says Doug Roth, founder and president of Playground Hospitality in Chicago. Initially, restaurants will not be able to reopen at full capacity.Listen Now
Even With Some Reopening, Industry Analyst Says Don’t Expect Restaurant Recovery Any Time Soon
Larger chains, fast casual restaurants, and Quick Service Restaurants have the best chances of surviving.Listen Now
Adviser To Would-Be Restaurateurs: Do Your Homework
The restaurant business is notorious for long hours and a high degree of failure. Consultant Doug Roth joined the WBBM Noon Business Hour on Friday to share some fundamentals in giving your venture a chance at success.Listen Now
Traditions Aren’t Just For Your Dining Room Table
Convenience has helped ease dining room table tensions for a long time as prepared sides and meals means very few people have to stress about cooking. The Opening Bell’s Steve Grzanich caught up with Doug Roth about some of the traditions that are happening during the holiday season and especially at restaurants in the area.Listen Now
The Opening Bell: Restaurants are Ready for Spring
Believe it or not, the recent polar vortex that capped off our winter actually sent some restaurants out of business according to Doug Roth. That was one of the big headlines Doug brought in studio with Steve Grzanich, but the two also touched on the fluctuation of delivery & meal prep impacts along with the way we are teaching the ways of hospitality.Listen Now