As many restaurants have successfully pivoted to off-premise, the desire to reopen their doors to diners may come with hesitation. Many restaurateurs have taken a harder look at their inventory and labor costs while fine-tuning their delivery and curbside models. Sean Rowe and Sean Brauser share key insights into how they have collaborated to drive more online growth for St. Angelo’s Pizza and review the steps that matter most for reopening for dine-in.

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