When Super Bowl Sunday nears, restaurant operators need to strategize with their team, not unlike how Sean McVay or Andy Reid often approach the biggest day on the NFL calendar.
This article first appeared in The Food Institute.
“The day needs strategy, prep, and all the organizing to deal with the mayhem,” said Rich Libner, CEO of the MCP Talent Agency.
Super Bowl Sunday has become one of the most demanding days of the year for establishments like restaurants and sports bars. In recent years off-premise orders have grown significantly on the day of the NFL’s title tilt.
“A great Super Bowl experience comes down to preparation and execution,” Joe Hannon, an executive with Restaurant365, told The Food Institute. “Guests expect energy, fast service, and a smooth experience on a high-traffic day.”
Read the full article at The Food Institute.
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