Industry Changes Set Up Restaurants for Success in 2021

March 1, 2021

QSR magazine screenshot featuring an article about Goodcents

Restaurant dining rooms are pretty quiet right now, as Americans continue to embrace carryout and delivery to stay safe.

In a new article for QSR magazine, Goodcents CEO Farrellynn Wolf writes that restaurants had to pivot quickly in 2020 to handle a major shift from on-premises dining to takeout, and they also had to make it convenient for their guests to make those changes. This year, the changes in place to make it easier for guests to visit our restaurants and to keep them safe when they do will pay dividends.