The Benefits of Community Building: Chef Nina Compton, Chef/Owner of Compère Lapin

What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine  and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive.

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SHOW NOTES

• Is reopening possible?
• Restaurants will be different
• Dining etiquette will be different
• Cons of pivoting to delivery
• Low check average
• Not ordering beverages
• Not ordering appetizers
• Goal is to break even for the next year
• Making profit is probably not realistic for a while
• Keep doors open until things bounce back
• Wondering whether to change careers
• Who would be hiring now?
• Some days there is hope that everything will be okay
• Some days considering getting a 9-5 job
• As an owner, you are emotionally invested in the restaurant
• Restaurant as a reflection of self
• Supply chain is counting on us
• Staff
• Farmers
• Wine producers
• Fisherman
• Grocers
• Communicating the realities of the restaurant ecosystem
• Not a lucrative business
• Low return on high workload
• People take for granted that plates, food, labor etc costs money
• The danger of raising prices
• Not wanting to turn away customers
• “Meals are about moments, memories, and those who surround you at your table.”
• What does this look like post-pandemic?
• People want restaurants to come back
• Food is very comforting and people need comfort
• The lead up to closing
• Trying to keep guests and staff safe
• Hand sanitizer
• Single-use menus
• Spacing tables
• Reopening strategy
• Keys to success