From the Frontline: COVID Success Stories
These operators are not just fighting the war on COVID-19 - they're winning it!
Here, you'll find articles and interviews with restaurant owners that have found ways to not just survive, but thrive during these unprecedented times.
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Success Story
Creative Marketing & An Empowered Staff Drives a Strong Comeback at The Vault Taproom
It's fair to say that restaurateur Kyle Wolfe was pretty well put through the wringer by the pandemic. Helping him to survive and now thrive: RestaurantOwner.com.
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Success Story
Parky's Smokehouse Takes Proactive Steps to Quickly Mitigate COVID-19 Restrictions
When the pandemic hit in early 2020, Mike Baran, MBA, CPA, CGMA, President and owner of Parky's Smokehouse in Lebanon, IN, sprang into action.
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Success Story
Your Pie Pizza Rebounds from Huge Revenue Shortfall to Emerge Stronger
Bob Rosato saw his restaurants take a massive hit during the pandemic, but the one-time police officer toughed it out, innovated and invested in his people -- and appears to have emerged stronger than ...
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Success Story
El Toro Mexican Restaurants Succeeded During the Pandemic by Making Tough Decisions
Having to operate during a pandemic has resulted in improved efficiency, a streamlined menu, and stronger working relationships for El Toro Mexican Restaurants in Baytown, Texas.
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Article
How 3 Independent Restaurant Operators Stayed Alive in 2020
For three operators, post-pandemic success means letting numbers, rather than feelings, drive decision-making; making the customer experience as positive as can be; being generous when and where you ...
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Success Story
Success Story: A New Business Model for Cali Comfort BBQ
Long-time RO member Shawn Walchef is the owner/operator of Cali Comfort BBQ in San Diego, CA. In the past 9 months, Shawn and his team have literally "transformed" their restaurant's business model. They ...
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Success Story
Houston, We've Got a Solution: How Brooks Bassler Turned the New Normal into New Opportunities
With seven of 10 units meeting or exceeding last year's revenue, a 400% increase in takeout and delivery sales, and four new units and a prospective new QSR concept on the horizon, BB's Café's ...
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COVID Success Story: From 6-Week 100% Shutdown to a Record August
Long time RestaurantOwner.com member Michael Passalacqua tells us what it was like to close his 5,000 square foot, full service Italian restaurant for 6 full weeks and then reopen to a whole new world. ...
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Article
Bullish on Full Service
Like most full-service independents, the 15-unit Atlas Restaurant Group, has been battered in the COVID-19 storm. CEO Alexander Smith is using the downtime for retrenching and preparing for a strong comeback ...
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Article
Not a Rebel, Just a Cause
On April 24, Matt Brice reopened one of his units, against government shutdown orders. Contradicting the suggestion of several media reports, Brice says it was not a media stunt or a political statement, ...
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How 2 Successful Independents are Navigating COVID-19
We recently interviewed long-time RestaurantOwner.com members Monica Dowen and Tricia Schleicher. Monica is the owner/operator of Monica's Waterfront Bakery & Café in Silverdale, WA. Tricia ...
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Article
Take Aways: How Embracing a New Normal can Save Your Restaurant
It's an unprecedented time for restaurants and one for which failure is not an option, but change is required. Fortunately, restaurants in most cities and states are permitting take-out and delivery, ...
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Article
Crisis as Opportunity: An 'Aha Moment' in a Struggle to Survive
'I look at everything I've ever done in the years as a spiritual opportunity,' says Chef Lisa Dahl, proprietor of Sedona, Arizona-based Dahl Restaurant Group and its five award-winning restaurants.
