Delivery Platforms and the Cost to Restaurants

Pexels Cup Of Couple 6956892The era of the app has enabled people to get pretty much whatever they want with the push of a button. That applies to food as delivery platforms are growing and flourishing by the day. While that is a benefit for consumers, it can be a detriment to independent restaurants.

Third-party delivery platforms like Grub Hub and Uber eats have taken off over the past year. However, there are fees involved to utilize this service. The consumer pays fees but so do restaurants. That means restaurants are only getting a fraction of the total amount paid to a delivery platform. Supporting a third-party platform does not necessarily support the community.

There is also a lot of competition. Many restaurants are forced to sign up for these delivery platforms as there is just not enough business to go around due to all the restrictions in place because of the coronavirus. Independent restaurants must now compete with large corporations who can afford these fees and not be threatened with going out of business. And in a climate where the number of diners has decreased, restaurants are forced to find any new means of reaching consumers.

Some states have attempted to place a cap on the commissions of third-party delivery services. However, those caps are far and few between as it allows delivery platforms to gouge restaurants. And if this continues for the long-term, many independent restaurants will have to close. There is a cost of putting out quality food with quality ingredients and seeing only a minimal return. There is just enough potential for independent proprietors in this type of environment.

The more these delivery platforms become a common part of everyday life, the more they threaten independent restaurants. And even if things begin to return to normal, many people could get used to these delivery platforms. They could quickly become a way of life and that bodes poorly for independent restaurants. That not only impacts restaurant owners, but the entire contingent of employees who depend on that industry to survive.

Limited capacity dining in restaurants is another open door for delivery platforms to swoop in and start to gain a stranglehold on the dining industry. The last year could be a catalyst for a dramatic change to eating out. And if that does indeed persist, the independent restaurant could be heading for extinction. Meanwhile, delivery platforms will contribute to complete reshaping the American dining experience.

The Importance of Fresh and Never Reheated Barbecue

Barbecue restaurants continue to pop up all over the country. However, there is more than location that differentiates one establishment from the next. The importance of fresh barbecue is an important measuring stick for quality. There is so much that is wrong with serving reheated barbecue to customers and here is a look at some of those negative effects in addition to why freshness is a must.

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The most effective way to reheat barbecue is to not reheat it. Quality barbecue establishments make barbecue and keep it warm throughout the day. And once the day is finished, the leftovers should not be put back up for sale. Freshness can really set apart one plate of barbecue from the rest of the competition.


A common practice to ensure freshness is to start smoking the meat very early in the morning and keep it warm. A point of priority is to keep the meat moist. To ensure the meat remains moist and flavorful, smoking could take place over different parts of the day. Smoking meat for a lunch rush and then smoking more meat for a dinner crowd is a way of ensuring freshness for all diners.


It should be noted that bacteria will multiple when temperatures are between 40 and 140 degrees Fahrenheit. Barbecue should not be stored in that zone of temperatures at any point in time. Part of ensuring the utmost freshness in barbecue is handling it with the proper care. This is a general rule for cooking barbecue and something that is always taken very seriously by quality establishments.


Before the actual cooking process begins, barbecue needs to be thawed correctly. In order to maintain freshness, the thawing process should be a slow one. It is never good to try to accelerate that process as it could impact taste. Storing the meat in a refrigerator works while running it under cold water is another effective method.


Packing in all the freshness of delicious barbecue takes a step by step cooking process that does not involve fluctuations in temperature. Doing so will provide an uneven cook and reduce the overall freshness. Keeping one low temperature during the cooking process is a key to maintaining freshness.

Blue Bar & Smokehouse takes every measure to ensure the freshest barbecue Fort Mill, SC has to offer. Contact us today and see why residents have made us a local favorite for fresh barbecue and quality service.

How Independent Restaurants Ate Coping in the COVID Era

Many industries have felt the impact of the COVID-19 pandemic over the course of the past year. Independent restaurants have been hit harder than a lot of other industries as statewide restrictions have limited what is available to patrons. Here is a look at some of the ways independent restaurants are navigating through t pandemic.

Outdoor dining
Heat lamps, tents and new dining areas are being put in place to accommodate outdoor dining. However, the winter months can sometimes be a little too harsh for this type of dining experience. When Mother Nature permits, independent restaurants are being very creative in how their dining areas are arranged.

Curbside pickup
Independent restaurants are making it easier for patrons to pick up food without having to risk social contact. Curbside pickup allows patrons to drive up, get their food and go. Prompt ETAs make this a very efficient option as customers typically return when they are no wait times. Curbside pickup should not come with any wait times outside of the exact time provided.

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Special menus
To keep overhead costs down, some independent restaurants are limiting their menu options. But this is not necessarily a bad thing for customers. It is important to remember that quantity does not always translate into quality. Fewer menu items could mean better menu options, in addition to weekly specials that could make for a unique dining experience. Cutting some menu items also allows restaurants to keep functioning.

Social media marketing
With overhead costs still, some independent restaurants have taken to social media to promote their business. This type of advertising is free of charge and if done right, it can create a lot of new business. Independent restaurants are looking more favorably on establishing a social media presence as advertising is taking on a different form.

Delivery options
Most independent restaurants do not deliver. But the COVID-19 pandemic has changed a lot of the way business is done. There is nothing wrong with offering delivery options as it is another way for an independent restaurant to stay connected to its customers. It is also a way to keep business steady as food delivery options have increased during the pandemic. Independent restaurants can use this avenue, although it will need to be sure food arrives promptly while maintaining freshness.

Blue Bar & Smokehouse is a proud independent restaurant in Fort Mill, SC that has adjusted to the current climate in an effort to keep providing customers with the best barbecue Fort Mill has to offer.

How Politics Are Killing Restaurants

The past year has been a tumultuous time on the American landscape. But through every type of major event in this country, there has always been one certainty. People have always gone out to eat. That has enabled restaurants to provide service through good times and bad. However, politics have intervened in that age old pastime.

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The politics of the world are dividing many people, all of whom who share the same basic needs. Dining out has been a common practice for everyone, regardless of their political affiliation. Now, politics have finally denied people that right. Political agendas have dictated when and where people can eat. In the process, restaurant owners and workers are struggling.

The restrictions put in place because of the coronavirus have also increased prices for restaurant operators. The spike in cleaning supplies and sanitizer and need for such things have increased cost. Meanwhile, there has been a shortage in the supply of specialty goods. Ingredients are no longer a guarantee and that could severely impact what a restaurant can offer. It could also impact the food quality. Once that deteriorates, a restaurant could see a dramatic spiral downward. And in the current climate, that could be catastrophic.

Many farms have been forced to shut down and for a restaurant that counts on organic problems, this can present a problem. The same is applicable to meats as quality cuts are not in the same type of abundance that they were pre-pandemic. The bottom line is that not all restaurants have consistent access to the items that make them unique and that is a recipe for disaster.

Current politics have also stricken many people with fear. There is a new fear of dining out. Restaurants are required to follow strict safety guidelines, although some politics have reemphasized the fear factor to the point where people are more comfortable with ordering out. That has forced independent restaurants to adjust and pivot, but all are capable of doing so.

One of the best parts about dining out is that people can forget their worries. They can sit back, enjoy a hearty meal and distance themselves from the everyday stress that has inundated their lives. Unfortunately, that simple act has been lost. Stress now accompanies a night out for many people. And as long as politics feed into that stress, the American restaurant industry will continue to be on life support.

South Carolina Restaurants Allowing Full Capacity

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The COVID-19 pandemic has been handled differently on a state by state basis when it comes to dining out. South Carolina is one of the more fortunate states as it saw its full-capacity ban lifted prior to the new year. Restaurants have been allowed to open to full capacity since the beginning of last October.

However, there are still some restrictions that have been put in place to enhance safety. Employees are required to wear masks, although there is no statewide mask mandate. Some municipalities have opted to institute their own mandates on masks. That goes on a city by city and, in some cases, a county by county basis.

There is still a time limit on alcohol consumption as it cannot be served past 11 p.m. This alcohol rule has been a point of emphasis as it has been lauded as a reason for limiting the spread of COVID in South Carolina.

There is also a program m called the Palmetto Priority, which has been introduced by the South Carolina Restaurant and Lodging Association. Restaurants who participate in this program complete a checklist of a variety of assurances that were part of the reopening guidelines. Those restaurants also agree to food safety inspections conducted by the Department of Health.

Prior to the 100% capacity initiative, restaurants were only permitted to fill up to 50% capacity. For many restaurant owners, this painted an uncertain future. It also threatened the livelihood of restraint workers as many struggled through that rough period. The return of 100% capacity shows a renewed effort led by Governor Henry McMaster. It also thrust South Carolina to the forefront of states that have instituted a return to more normalized conditions.

The 100% capacity also put more money back into the community which is a positive sign for independent restaurants. Without this type of return, there was a growing danger that businesses would have to close. These are still quite uncertain times as some are still apprehensive about dining out. Nevertheless, South Carolina has seen a positive movement forward and has helped businesses and restaurants alike start to get back to generating revenue.

Blue Bar & Smokehouse has taken all the necessary safety precautions and maintains a high level of care when conducting every facet of the daily operations. For the best barbecue Fort Mill SC has to offer, check out Blue Bar & Smokehouse and enjoy 100% capacity seating.

To Go Food Sales and COVID

The COVID-19 pandemic has changed so much in our world and that even applies to our eating habits. More people are ordering out, although people have become more discerning about the way their food is handled. In an unprecedented time, the top takeout establishments take appropriate measures to ensure safety with their to-go orders. Here is a look at the ways in which conscientious restaurants are handling to-go orders.

Hands-free delivery
Food delivery is now conducted without even having to have a conversation with a delivery person. Orders are taken over the phone or online and dropped off without having to exchange money. Quality food delivery establishments take the time to ensure touchless drop off measures are in place.

Person limits
When picking up food, there is going to be a need to be around some people. However, the pickup area should be limited to a certain amount of people. And particularly since food is being served, masks are recommended to be worn by all. This limits the potential for any transmission and is also an indication that the establishment places an importance on safety.

Extra safety protocols
Many places that sell t-go food orders claim to practice proper safety protocols. However, there are additional steps that can be taken. There are seals that are tamper resistant and the use of this item provides extra peace of mind for customers. Proper hand washing and hygiene should be a given for anyone who handles food, but these little extra steps could create a higher level of comfortability. Gloves and masks among all workers are another example of this trait. Package labeling is another step which shows exactly what time the food was put into the container.

Prompt timing
Many to-go orders come with a bit of waiting once a customer arrived. However, during the COVID-19 pandemic, waiting around should be eliminated. This can be done by providing exact pickup times. Restaurants need to provide exact times, instead of approximations. This can be done with text messaging updates with exact times. This way, customers are not lingering while waiting for their food. Devising a system that emphasizes punctuality is a sign of a restaurant who takes safety in the COVID-19 age very seriously.

Blue Bar & Smokehouse has taken all the necessary protocols to ensure our customers’ safety when it comes to to-go orders. For the best barbecue Fort Mill, Sc has to offer, check out Blue Bar & Smokehouse.