As bars and restaurants navigate the new reality of COVID-19, we spoke with chef and restaurateur Nick Liberato about how to survive and support employees during these uncertain times.
Known for his Netflix series Restaurants on the Edge, a lifestyle docuseries in which three food and design experts travel the world to revive failing restaurants by connecting them to the local culture, Liberato offers up his advice in the below Q&A.
Bar Business Magazine (BBM): Any advice for how bars can navigate a transition to takeout? What are some of the common pain points in this transition?
Nick Liberato (NL): Depending on your business model and demographic, each approach will be different. Pain points will be different for everyone, but the important thing is to look for the opportunities during this downtime. The key is there is no downtime! Look at your product reports and see what sells the best—ultimately what the guest wants. Build boxes to make the decision quick on what they want. Advertise on social media outlets what cocktails and menu items are being offered to-go, groceries people can buy, DIY items such as tacos and pizza. It makes it interactive at home and sets you apart. Clearly some don’t like to cook, so you will offer options. Just make it fun and most importantly, connect with your guest in a time like this. Build the relationship as they will be there when your doors open again.
BBM: How can bars/restaurants keep employees and takeout customers safe when preparing and picking up food?
NL: It’s all about being safe and making everyone feel comfortable always, just in a far different way now. Hold their hand from the beginning to the end. Clearly all people should be wearing gloves and a mask in the whole house, front and back. When making food, the least amount of hand contact, the better. Soups, salads, pastas, pies, etc. The least amount of cash transitions, the better. The guest wants no physical contact so understand that in your approach. Keep all transactions through credit cards. If possible, try setting up a table outside for a guest to call in or just give a name/number and food is delivered on a table for them to retrieve themselves.
BBM: How can bar/restaurant owners best support their employees at this time?
NL: I like the idea of if the business is open that free meals are given out daily to the team. We donated all the food and supplies we had in The Venice Whaler to all the employees. Clearly paying any we can to execute what needs to be done to operate but far too many people in this industry lost their jobs and have no income. I suggest to have an ever-going thread of an email connecting everyone on the team. Everyone is in this together as this situation is unprecedented. You could set up a fundraiser as well but just know this will end at some point, and if they love working with you, they will be there when business gets rolling again. The economy is taking a hard hit and everyone needs to understand this is a time to readjust and look at how sustainable their business really is.
BBM: Any general advice for how bars/restaurants can stay afloat during these uncertain times?
In times like this, a responsible owner would have prepared but most unfortunately did not. Look into rent abatement if the landlord isn’t working with you. Possibly a deferred payroll with the employees when they receive income at a later date. I think everyone has underestimated this hospitality business and has to figure out their own ways to rebuild. Stay strong, stay creative, and be a leader. No time to complain, its time to adjust and adapt to a new way.
