How Do You Run an Outstanding Restaurant in a Pandemic?

<ul><li>.00 <strong>Robert Simon – </strong>The world is separated, very clearly, into two different casts of people. We call it people who get it and people who do not, and it is really that simple for your staff. The staff that cares, they care because you can see how they treat each other and how they treat people that they have relationships with, they are going to bring that with them, whether they are working, or whether they’re out playing at the beach.</li> <li>.37 <strong>Welcome - </strong>Hello everyone, I am Rishi Katz and welcome to The Oval Table where we discuss all things related to helping those who live and work inside your business survive, thrive, avoid pitfalls, have more fun and become successful faster. Getting advice from someone outside your business can make a big difference. And that is what we seek to do each and every week.<ul><li>Here at <strong>The Oval Table,</strong> we believe <strong>every voice matters</strong> and we want to model how that works. Often the advice that makes the difference comes from where you least expect it. So much more is possible when everyone’s ideas make it to the table.</li> </ul></li> <li>1.20 <strong>Host Introductions</strong></li> <li>1.30 <strong>Advice from Patricia Fripp</strong></li> <li>1.47 <strong>Interview – Robert Simon – How Do You Run an Outstanding Restaurant in a Pandemic?</strong><ul><li>Those of us at the restaurant are a team, a long-standing caring team</li> <li>When the pandemic clouds came, we had to do something for each other and our customers</li> <li>Our vendor partnerships have been formed over many years</li> <li>No two wine dinners are alike, we never repeat dishes because the wines are different</li> <li>My staff mean everything to me and to the restaurant</li> <li>I never ask anyone to do anything I am not willing to do myself</li> <li>It comes down to how you speak about what you do 28.28</li> <li>Under the present circumstances profits have not been there, but our desire to serve the patron of the restaurant has never b