We’ve seen restaurants pivot to burgers, drive thru, take-out, grocery stores and more around the world during the coronavirus crisis. But if you’re still shaking your head, unsure of how to adapt your business to an uncertain future, or what will work for your restaurant and help your business survive, it’s time to re-work your business model.
By assessing your business pivot ideas, alongside your fixed and variable costs, you’ll soon get a handle on how your current business model will respond to reduced capacity in light of physical distancing measures, and how they will affect profit and loss.
The first day of the Grand Final of the Bocuse d'Or took place on Sunday, September 26th and streamed live on Fine Dining Lovers. Here's a round-up of the action. Stay with us as day two is streamed here too.
Now a three-Michelin-star restaurant, Noma has changed, but not necessarily on the plate. According to Kenneth Foong, it's all about the way the team works, which is closer to a tech company than a traditional restaurant. Read our exclusive interview with Noma's head chef.