Boston, Massachusetts 2021-09-27 21:11:43 –
Boston University News Service
The COVID-19 outbreak has disrupted the restaurant industry in the Boston region, as in the United States as a whole.Most of the statistics from the food industry darkSome local restaurants have found ways to rebrand, rebuild and book, especially for independent restaurants.
One of these restaurants Vincent’s In Cambridge, formerly known as Cafe du Pays. From May 2020 to May 2021, it turned into a specialty grocery store, operating under the name Vincent’s Corner Grocery, selling wine, cooked cafe supplies and other staple Pantry products.
“Initially, we thought it would only run as a retail grocery store for weeks or months, so we treated it more like a pop-up than a brand change,” said co-owner Evan Harrison. “We adopted the name Vincent’s from the grocery store that occupied our space at the beginning of the 20th century. About a year later, after a staff turnover rate of almost 100%, Vincent’s I decided to use the name as it is. ”
According to Harrison, the store initially switched to a retail model early in the pandemic. I was reluctant to bring the staff back to work. The new approach allowed him to have only one of his business partners working with him to maintain his business. He described the experience as “quite different from what we did before.”
General Manager, Emma Wreck Picnic and pantry, Repeated Harrison’s thoughts on safety during the pandemic. The grocery store in Summerville’s trendy bow market was formerly run under the name of the in-season food market.
“The fact that we didn’t prepare food during the worst pandemic made things much easier for us,” said Lek. “It eliminated all that factor of having to get the ingredients, which was really difficult for many restaurants. You don’t have to worry about the health effects of providing food to the general public. I was able to get a packaged, ready-to-use product. ”
Prior to May 2020, Vincent’s did not offer takeouts, online orders, or deliveries. The store then switched to a pre-pandemic model to meet the needs of its customers and communities, but retains the practices it practiced during the retail year.
“Our space infrastructure is much better suited for the restaurant model,” Harrison said. “But before the pandemic, we didn’t take it out, so we didn’t order or deliver it online. We didn’t have lunch or brunch. Retail wines, takeaway cocktails, and chef’s dinner were carefully selected. I didn’t drink. Subscription. “
Vincent’s is now able to offer these new services in addition to traditional dinners.
“The atmosphere of the restaurant is back in a really beautiful and cozy neighborhood bistro,” Harrison said.
Unlike Vincent, picnics and panties remain retail-oriented. According to Wreck, it plans to change its brand long before the pandemic already occurs.
“COVID slowed down the process a bit, but the name“ In Season Food Shop ”came from the idea of putting a little more emphasis on seasonal ingredients and fresh vegetables and fruits,” says Lek. “As the store grew, it became more pantry and market, and more than just agricultural products, but more local dry matter. So picnics and pantry were born from it.”
Kiley Richards, Social Media and Website Manager at Picnic and Pantry, said the store’s pandemic model began like a pop-up shop model with a focus on supporting small community businesses.
“When COVID first hit, the grocery store was out of almost everything, and that was when we were in the middle of our name change,” Richards said. .. “We were selling things in the courtyard, but as time went on and people felt more comfortable, we started seriously working on getting special, affordable food.”
Over the past year, Picnic and Pantry have not only rebranded, but also remodeled their spaces. A smaller kitchen allows for social distance and more customer space for displaying products. Lek said he created a permanent space that “feels safe during COVID.”
Vincent and Picnic and Pantry are far from the only restaurants that pivot their business for pandemics.Brookline base Mei Mei And summer building Tasting counter We have started a virtual dining experience and class. Last year, Milton-based cafe Steel and Rye opened a full bakery and parking patio. Mei Mei’s new slogan, studded on the homepage of the website, best summarizes the resilience of these Boston area restaurants. “Mei Mei doesn’t go anywhere. We go everywhere.”
Meet some of the Boston-area restaurants battling back against COVID-19 – Boston University News Service Source link Meet some of the Boston-area restaurants battling back against COVID-19 – Boston University News Service