Here are the biggest takeaways, including reminders about the importance of self-care, establishing sustainable business practices, and the necessity of remaining flexible in these trying times. FWPro
. “It's one thing if a friend of yours that’s having a little benefit fundraiser would love to get to be involved, but if a big company comes to you and wants to do a line of pans with you, and there's a significant amount of money involved, it's always worth it to hire someone to look at those documents. Because they could cost you so much more in the long run.
In Chicago, The Alinea Group made their own shift in response to the restaurant shutdowns, offering beautifully packaged to-go meals for $25-$35. Yet the Beef Wellington at Alinea and paella at Next compose what co-founder Nick Kokonas calls “a new category of carry-out.” It’s not quite eat-out-of-the-box take-out, but it’s not a full meal kit. “It's somewhere in between the two,” Kokonas said, “that requires the end consumer to do a little bit of work when they get it home.
“I've been through three hurricanes and COVID and SARS and September 11th and all of those things,” Ferrier said. “You have to prepare for that. But this is not the end of the world. Hospitality will go on. Life will go on.” In fact, Kokonas believes that there’s been no better time to open a restaurant than six months from now. “I am looking all the time right now at helping and investing in existing restaurants to get them over the hump of recapitalization, because I believe deeply that the industry is not going anywhere, whether it's a 12 months or 18 months or 24 months cycle, which feels infinitely long right now, is something we can get through,” he said.
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