Restaurants are struggling across the country, but there are a few strategies restaurateurs can utilize to remain successful amid the pandemic.

Jim Balis, managing director of CapitalSpring, a private investment firm for restaurant chains, spoke with Franchise Times reporter Nicholas Upton on ways for restaurants to survive and maneuver through the COVID-19 pandemic. Balis recommends restaurants double down on cleaning protocols by utilizing kitchen timers for reminders on sanitizing and keeping logs to track when areas of the restaurant were cleaned.

Balis also explained how the pandemic has changed the restaurant space by emphasizing the importance of quick service chains. "Fortunately, most of our focus has been on the quick service or fast food space; they’re able to close the dining rooms and just do drive-thru and delivery," said Balis in a CNBC interview quoted in the Franchise Times article.

According to Balis, the “saving grace” for these quick service and fast food restaurants are their drive-thrus and they will continue to push these types of restaurants through the pandemic and this winter.

Read the full story at franchisetimes.com.