‘Pivoting’ is Key for Restaurants to Survive
Operators know that they must find new ways to do business. During my latest appearance on WGN Morning News, I discuss how Chicago restaurants have added a market component to their concepts.
With in-house dining at only 25 percent, Illinois restaurateurs must find new ways to make money for their restaurants to survive during this pandemic. It appears, at least for now, gourmet markets are popping up within many establishments, adding another way for them to make money.
During my latest appearance on WGN Morning News, I showcase six Chicago restaurants that have pivoted to now act as gourmet markets. They’re utilizing their relationships with local farmers, artisanal purveyors and importers to offer guests gourmet goods, from produce and steaks to family-style meals.
Will these markets be a permanent fixture or a temporary plug until things get back to “normal?” That’s still to be determined, but for now, they’re helping to generate dollars while keeping customers safe.
Watch the video here.
Great job, Audarshia!
Great commentary, Audarshia! My name is Aaron Campbell, CEO and Founder of MOOD, a company I created to help local food/beverage/hospitality/event business owners keep their doors open.
MOOD is a free platform -- themood.co -- that lets business owners cut tech costs/go digital, easily adapt to COVID regulations, and keep communities safe by creating a contactless menu + ordering site in minutes.
Would love for you to check it out, would appreciate help spreading the word to your network, and would love to chat further!
Looking forward to hearing back,
Aaron