The pandemic did not pick favorites. No business owner was immune from the debilitating effects of the quarantine. Big restaurateurs with big restaurants and big rents need big plans to weather this storm. On this episode we chat with Celebrity Chef Adam Perry Lang who shares how he’s been affected and his strategy for rebounding.

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SHOW NOTES

Work-life balance has always been a challenge
Managing work time
Priority lists
50% of the work you won’t see coming
What is needed through this time is leadership
We can’t delegate that at this time
Showing up is 90% of it
Adam has been working around the clock to keep things running
Josh does not want to compromise on time with family again
We get to look within and prioritize what is important
Adjusting how we work though it is tough to imagine
Imagining a new future
Customer behavior won’t be the same when we go back to work
People will be skittish until we have a vaccine
Restaurants are the cornerstone of socializing
Will fear stop people from coming out to restaurants?
Leasing issues won’t go away any time soon
Dealing with concerns and fear
Maintaining momentum
There is so much that we are not in control of
Show up as best you can
Love what you do
There is so much to think about when running a restaurant now
Pre-opening checklist
Heath and safety regulations
Creating resilience
There is no one failure
You make a mistake, step back and adjust
His mom gave him a poster saying “in every crisis, there is an opportunity”
Focussing on Adam’s passion helps him get through hard times
Redefining success
Success in Jan 2020
Anticipating the opening of Hamilton in the theater next door
Motivating the team
Feeling good at the end of the day
Success after the pandemic hit
Trying to be grateful for opportunities
How can we help people in need?
Being involved in St Joseph’s center
Donate a meal for every meal produced to less fortunate and home-bound elderly
The Mealbridge
Frontline foods
Feeding frontline hospital workers
Making a safe environment
Spoke to staff openly and honestly
Making all staff feel comfortable and safe
Shifting from fine dining steak restaurant to creating comfort food at a low price
The restaurant is staying afloat
No aim to make profits
Sales volume is 5-10% of what it was before
It is about survival
The future of the restaurant
Shifting to BBQ
Lower check average
Comforting

00: Welcome To Triviality