Lessons from a Michelin-rated restaurant’s transformation to casual takeout
When the COVID-19 pandemic hit, the conventional wisdom in the restaurant business was to save cash, cut overhead, and “If you’re fine dining: hibernate.” Mark Canlis did the exact opposite and performed the ultimate pivot—transforming Canlis from a world-famous, upscale restaurant with a months-long waiting list to serving bagels, burgers, and takeout. Most restaurants enjoying… Read more