Are you restaurant or bar owner?
Do you use your commercial kitchen less than 50% of the time?
Think About It
Restaurant Turnover
According to the National Restaurant Association:
The turnover rate in the restaurants-and-accomadations sector rose to a post-recession high of 74.9 percent in 2018, prior to Covid.
Dine-in Experience
Statista Reports:
The year-over-year decline of seated diners in restaurants in the U.S. was a staggering 50.31 percent on November 28, 2020.
Solutions to Combat the
forever changed restaurant industry
Dynamic & Agile Flow
Innovate your restaurant/bar space by creating a consistent flow of small business restaurateurs or just share the space with a single restaurateur. You no longer have to bear the burden of all your overhead.
Bar owners you can now outsource your space to a professional restaurateur and relieve the burdens of hiring/firing. Restaurant Peer places multiple restaurateurs in your space and identifies & verifies your restaurateurs to insure they are properly licensed.
Bar owners you can now outsource your space to a professional restaurateur and relieve the burdens of hiring/firing. Restaurant Peer places multiple restaurateurs in your space and identifies & verifies your restaurateurs to insure they are properly licensed.
Shared Commercial Kitchens
When multiple restaurateurs are placed in your facility you are creating a shared restaurant experience. This is already happening, you are just doing it on a smaller scale. By leveraging this tactic, you are creating more revenue generating options for yourself, the restaurateurs, and customers.
For example, an ice cream shops customers do not come in until 2 p.m. Restaurant Peer places a baker in the shop in the morning, generating revenue for the kitchen owner while not in use. Small business restaurateurs only need a few hours a day or even just once a week to prep and store their inventory.
Restaurant Peer's easy-to-use scheduling system creates a seamless transition between restaurateurs. and drive the extra revenue while you are not using your kitchen.
For example, an ice cream shops customers do not come in until 2 p.m. Restaurant Peer places a baker in the shop in the morning, generating revenue for the kitchen owner while not in use. Small business restaurateurs only need a few hours a day or even just once a week to prep and store their inventory.
Restaurant Peer's easy-to-use scheduling system creates a seamless transition between restaurateurs. and drive the extra revenue while you are not using your kitchen.
Mitigate Risk
It's all about community. When the burden of all the overhead is no longer placed on one restaurateur and spread amongst several, the chance of turnover decreases. By decreasing a restaurateurs overhead, they have more money to place toward marketing or other efforts to make them more successful.
When a community is created within individuals in the same segment, they can then learn and support each other as well. In turn, this reduces your risk because your facility never sits empty because you gave them an organic and affordable way to operate.
When a community is created within individuals in the same segment, they can then learn and support each other as well. In turn, this reduces your risk because your facility never sits empty because you gave them an organic and affordable way to operate.
