The corporate orders rarely come in on Fridays anymore.
“Friday lunch we used to send 100 pies out the door before we opened,” said Noam Grossman, co-owner of Upside Pizza, which has two Midtown locations. In early November, however, order volume was about 10% of Friday pre-pandemic levels.
With city workers’ in-office schedules changing, perhaps for the long term, restaurants in commercial districts have had to recalibrate an important revenue stream: the catered lunch.
Such orders, usually large and paid for with company dollars, have long been a way for restaurants and food companies to increase sales and keep their spaces and staff busy during slow service
→ Continue reading at Crain's New York Business