Creative Adaptations That Keep Business Rolling

Men in masks bagging food for delivery

We tapped into our Sterling Silver® Premium Meats Signature Chefs Eric Leterc, Michael Weisshaupt and Dave Cuntz and asked them how they’ve managed to adapt their business during lock-down and how they’re preparing for what may be to come. Here’s what we heard:

  • Look for ways to expand your outdoor seating — parking lots, curbsides and garden areas have all been viable options to get more tables open and serve more guests safely
  • Repurpose unused areas of your operation — this not only allows for more room to spread out tables, but can help with “safe zones” for packaging takeout and delivery
  • Don’t be afraid to pare down your menu — it allows you to do fewer things really well, helps product move quicker and not spoil, and also gives your staff more opportunity to socially distance in the kitchen
  • Package smart for takeout and delivery — who wants to pay a premium price for great beef, just to have it fall apart during transport because it’s in the wrong container? Also, keep sauces separate and provide instructions for finishing or reheating dishes when necessary
  • Consider undercooking cuts — and then giving them a quick finish just before the guest arrives, or providing instructions for diners to finish at home
  • Look for ways to innovate — meal kits, partnering with a local baker or brewery to expand your offerings, selling things in a market-like setting; all these are tactics our chefs have found successful
  • Meet customers where they are — comfort levels are most likely going to vary for a long time, so recognizing and being sensitive to apprehensive customers will serve you well
  • Make sure your efforts to sanitize are visible to customers — customers feel better (and come back) when they can see your staff sanitize, distance and keep them safe
  • Start laying the groundwork — if there happens to be a second wave of stay-at-home mandates, what would you do differently and have in place to meet that challenge? Start by discussing with your staff what they feel you’ve done well so far and what can be improved


It’s important to remember that flexibility is a critical skill to have. Guests’ comfort levels will continue to vary, so it’s important to have a plan in place that protects you, your staff and your diners so everyone stays healthy, happy and hungry.

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