We are all in this together. How can a restaurant survive?
No doubt we are in some uncharted waters and the outcome will not be pretty. However, there is one thing that will never change. We are a tough industry, we are super creative and we take care of our own. As every restaurant struggles to make it to the end of the day with trying things like curbside pickup and trying to figure out the unemployment scenario, it may be a good time to tap into our collective consciousness to start thinking about some other ways to get to tomorrow.
Here are a few ideas to kick things off but let's keep adding on.
- Do a meal replacement program (sorry Blue Apron) - set it up so people get the prepped ingredients, and one of your recipes to make at home
- Sell prepped items like fresh pasta, stocks, sauces and cut veggies
- Do a cheater kit for families to build at home- for example: sell all the components already done for a cake (sheet cake, icing, filling) and let the family build it together
- Post a video every week making a simple recipe, like fresh pasta or pizza dough, that a family can make at home. Keeps them busy and keeps your restaurants name alive
- Post a video making something that can be transitioned into several meals with the leftovers. Same idea, keeps the family busy and keeps your restaurants name alive
- Post a video making some fun cocktails. Again, keeps your name alive
- If you have the financial means. Make a meals and deliver it to the local hospital or first responders
- To compliment your curbside menu do a one pot/pan family meal item, like a meatloaf, braised short ribs with mashed potatoes etc.
Of course for all these ideas we need to make sure that licensing, best practices and local code is followed.
I know these ideas won't solve anything but maybe just gives us some hope for a better tomorrow.
Stay strong, stay healthy!
Executive Chef at Marriott Marquis San Diego Hotel & Marina
4 年Lou The entire Industry is going through the toughest time ever, hopefully it will get better in the month or so. All the Best
VP of Culinary Operations at San Manuel Casino
4 年Thanks Lou !
Hospitality Professional
4 年Thanks for posting Lou! We all can benefit and help others with this type of mind set.
Culinary Professional | Area Director of Food & Beverage | Mentor
4 年Great ideas! We are a tenacious and resilient breed. We’ll persevere.
District Manager at Mary Brown's Chicken
4 年Great thoughts. It will be a challenge to stay relevant and this can certainly help. Restaurant folks are some of the most resilient people out there. The hard work and dedication it takes to do the job on the best of days is incredible.