Operating A Profitable Restaurant

The impact of the pandemic on restaurants has been severe. Many states have unfortunately experienced a roller coaster with restrictions and shutdowns changing constantly, and restaurants were continuously forced to change the way that they've always done business. They sought survival through curbside and delivery orders instead of dine-in services, and some businesses like Old Thousand, a neighborhood Chinese inspired restaurant located in Austin, TX, fully embraced the pivot to delivery and to-go and capitalized on this new era of dining. Fortunately, serving Chinese food they already had the structure in place to dive headfirst into to-go. Prior to the pandemic, Old Thousand typically received about 15%-20% of their weekly sales through to-go orders, once restrictions hit, they were able to transition their structure to pivot almost immediately into 100% to-go. Andrew Sutton, RASI Client Advisor, is joined with Brett Bettin, GM of Old Thousand, to discuss how they have adapted their restaurant to curbside