Restaurant hours are not what they used to be.
In this Hospitality Hangout Short, the crew talks with Rock & Brews CEO Adam Goldberg about how restaurant operators are changing hours, closing for slower dayparts, skipping Monday lunch, and even closing on Sundays — decisions that would have been almost unthinkable before COVID.
From New York City feeling “a little sleepy” to restaurants rethinking labor, traffic, lunch, dinner, and profitability, this conversation gets into one of the biggest shifts still affecting the restaurant industry: the old Monday-through-Sunday, open-all-day model does not always make sense anymore.
For restaurant owners, operators, franchise leaders, hospitality teams, and anyone watching post-COVID restaurant trends, this clip captures how much the business has changed.
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