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Category: Covid-19 Resources

Customer at Deli Counter

Top 10 Strategies for Supermarket Delis During COVID-19

Deli departments are dealing with changes to every aspect of their business as new precautions change the way you and your customers interact. And with labor being diverted to help in other parts of the store, it’s more important than ever to work efficiently.

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SIDEWINDERS™

4 Tips for Serving Better Fries Amid COVID-19

With the current shelter-in-place orders, delivery, takeout & curbside pick-up orders are rising fast. Learn 4 key ways to serve better fries off-premise.

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Chefs in Commercial Kitchen

Round Up: Inspiring Ideas from Operators to Help Your Business During Crisis

We’re all pulling together to help support our operators and their communities during this unprecedented time. In every large-scale emergency, we have always been inspired by how individuals innovate and how others can take those good ideas and adapt them.

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Breakfast at a Diner

25 Survival Strategies for Breakfast Spots and Diners

As we head into the second (or for some operators third) week of stay-at-home guidelines from state and federal governments, operators are reporting plummeting sales and empty dining rooms. Here Simplot Corporate Executive Chefs Roberto Roman and Michael Zeller offer timely advice for breakfast- and lunch-focused operators new to takeout, delivery and grab-and-go service.

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Katrina

Lessons From Katrina: How New Orleans Restaurants Rebounded–And What It Means Today

For the restaurant industry, the coronavirus has been devastating. Owners, employees and suppliers are struggling to cope with the extreme disruption and dislocation. This brought to mind another catastrophic event for Simplot rep Nick Niemenski: Hurricane Katrina.

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31-35 of 38 Items

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