How To Run 13 Food Businesses in the Middle of a Pandemic

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How To Run 13 Food Businesses in the Middle of a Pandemic
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“I don’t think anyone I know in the food world has ever thought about preparing for a pandemic.”—Ari Weinzweig, co-founding partner of zingermans

, where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. First-time writer? Don’t worry, we’ll pair you with an editor to make sure your piece hits the mark.

On the evening of Tuesday, March 11, we had a sold-out fundraising dinner at Zingerman’s Roadhouse for SafeHouse Center, the place in town that provides shelter for victims of domestic abuse. It was a great event. It’s only been six weeks, but it seems like six years. We furloughed nearly 300 of the 700 staff members in our company, which comprises a community of 13 different food businesses. Normally at this time, we’d be ramping up for our busiest weekend of the year: the University of Michigan commencement, which was scheduled for the first weekend of May. Instead, our total organizational sales numbers are now running about 40 percent of plan.

The other piece of history in my mind is that, while none of us have been through this before, humanity has, many times. Annalee Newitz recently wrote aabout the 1666 bubonic plague in London. Over the course of the year, the city lost over 15 percent of its population; across England, 750,000 people died. Newitz’s article reminded me of what I already knew: history always repeats.

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