交货，外卖还是完全关闭？照顾人是唯一可行的业务策略

Charles Bililies, founder and CEO of San Francisco’s Souvla restaurants, came up with a plan. He implemented a system loosely based on the DEFCON alert system used by the U.S. armed forces, a rating of 5 through 1 (1 being the highest) in response to various scenarios. This way, amid news of the growing冠状病毒大流行，他和他的领导团队可以随着情况的发展而迅速评估该怎么做。

几周前，他打了电话，关闭了他的四家旧金山餐厅的餐厅，相当于Defcon4。但是在大约36小时的时间里，他和他的团队到达了他们的Defcon 1，A完全关闭。

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After several weeks of life inside a global pandemic—with what looks to be many more weeks ahead—restaurant operators are facing more tough decisions: Stay open indefinitely with a修改后的业务模型, or close and hope to reopen on the other side.

这场灾难的性质是前所未有的。以前的规则似乎不适用：从事强大的外卖和交付锯业务的企业；其他从未提供该选项的人在迅速介绍该模型后急切地采用了急切的采用。

Pre-pandemic, about 60 percent of Souvla’s business at its four physical locations and one virtual kitchen was takeout and delivery. After the company closed its dining rooms, a decision that then became a mandate from the city, Bililies expected to see similar numbers. Instead, he said, off-premises business dropped overnight by about 50 percent.

Read more:《冠状病毒：餐厅应该知道哪些餐馆

他说：“在非旋转19场景中，我们的交付号码和待办事项数字非常一致。”“我们开始运行这些数字，在很短的时间里，业务将遭受相当大的损失。”

Then, he said, there was the physical safety of his employees, most of whom commuted to work via public transit. “We need to do everything possible to be a part of the solution here to help flatten this curve. If that meant shutting down our restaurants, I put the health and safety of all of the women and men that work at Souvla above everything else.”

Chef Danny Grant is chef/partner at What If...Syndicate, a four-concept restaurant group based in Chicago. As conditions changed quickly, the restaurants pivoted to a takeout and delivery-only model in about 24 hours— something that they previously hadn’t offered.

Initial demand was high. On the first night, he said, they did four times the amount of sales they expected. “We were sold out by 8 p.m.,” he said. The company decided to match orders with gift cards in the same amount in an effort to encourage customers to return to the dining rooms when it’s safe. (Grant said he’s not worried about their ability to honor the gift cards. “I think there’s going to be a balance of supporting and understanding,” he said. “Not every single person is going to show up on the first day we reopen.”)

A couple weeks in, business has started to fall into more traditional patterns: a slow start on Monday with increased demand through the week. Weekends are very busy. Still, he’s planning to stay open seven days per week, mainly to support his salaried staff. “The only reason we really would [adjust operating schedule] is to save on labor, but at this point we’re using pretty much all of our salaried employees, so our labor is more or less a fixed rate,” he said.

实际上，支持他的员工是格兰特说餐馆首先选择开放的原因。“目前我们不希望赚钱。我们处于生存模式。”他说。这些餐厅还向员工提供护理食品包，其中许多人被休假。亚搏电竞

斯科特·兰德斯（Scott Landers）以前领导了总部位于纽约的DIG的交付工作，现在是非本地策略的顾问。他对企业的一项建议，即导航运营转变：利用您的核心资产。这是全新业务策略长期运作的唯一途径。

One of Landers’s clients is Tampa, Florida-based Naked Farmer. The restaurant, an upscale “chef-driven fast-fine concept,” was scheduled to open on April 1. Instead, it opened early, with a completely different strategy.

“现在我们已经建立了一个美元800,000 delivery kitchen, basically,” said Naked Farmer founder Jordan Johnson, since plans for a 68-seat dining room are on hold indefinitely.

Instead, Johnson launched the Naked Farmer’s Market, leveraging the farmer supply chain that he had spent the last eight months building. Customers can order a box of fresh vegetables delivered to their homes via Uber Eats or orders placed on the restaurant's own website.

约翰逊说，他知道时机对他有利，因为他尚未雇用或训练有素的餐厅工作人员。他说，此外，对农场新鲜食品的需求超过了最初的供应，在这个市场上，使用这些食物比该国其他地区更具挑战性。亚搏电竞他计划最终开设餐厅，现在采用修订的策略，其中包括裸农贸市场。“这里有一个商业模式。我们最初没有考虑它，但是现在我们看到了它。我们了解到这里有一个市场。”

The decision to stay open or modify operations is as much personal as it is financial. No responsible business owner wants to put the safety and security of their team in jeopardy, and none take the decision lightly. Operators who choose to keep doors open said they feel deep responsibility to the communities they serve and the employees and families they support.

3月25日，Pok Pok的安迪·里克（Andy Ricker）宣布，他将在大流行期间暂停在他的波特兰餐厅的业务。他在Instagram帖子。“我以决心和紧迫感做到了这一点，遗憾的是，我没有更快地做到这一点的力量。”

随着情况的发展，情况正在迅速变化。运营商互相依靠支持和信息，仅仅因为今天的企业开业并不意味着明天会保持开放。

比利利说：“今天早上我正在和另一位厨师打电话。”“他正在重新开放自己的餐厅，并进行了修改的非接触式皮卡。我解释了我的原理，他也看到了它的一面。这里没有对与错。而且我们都以不同的方式进行导航。我认为我们将继续发展。”