‘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.