Written By Guest Writer Folks / Victoria May 25, 2020 The New Now : Navigating Through the Challenges SHARE VIA: Facebook Twitter PinterestThe New NowAs we begin re-opening under COVID protocols, the coming months will be at least uncertain, and for most, a battle to survive.In my work, I find that the challenges are consistent across the board. The symptoms include staff shortages, a transient workforce, few trained career professionals, too many competitors, narrow-to-non-existent profit margins, poor return on investment, high rates of business failure, unmanageable levels of stress, unsocial and long hours, mental illness, addiction and burnout… you name it; this industry dishes it up!This list of challenges is a ‘normal’ that business owners and industry professionals need to leave behind. We must shape a sustainable future for all who are proud to call ourselves industry professionals.We are drawn to the industry to express our creativity and manifest our passion for fantastic food and drink–the desire to provide genuine hospitality, to create, design, educate and express our authentic selves. We are hooked.The current crisis forces us all to look at doing things differently: With intention, boldness and cooperation. It is time to stop being exhausted by battling the symptoms and begin to influence the root causes. How to accomplish this?Here are a few things to consider:1. Be straight up about your situation. Sit with your team and reimagine your vision, purpose, target market, concept. Formalize your intention, direction and long-term objectives. You cannot be all things to all people. Do you best and stand firm.2. Establish your top five critical priorities. Do this for the next three months and commit to a quarterly planning cycle. It is not a To-Do list. Instead, it outlines the most vital goals for the next 90 days.3. Focus and streamline your concept, operation, all systems and processes. Don’t make this too complicated. Well-thought-out and straightforward is not easy, but it is vital to your survival.4. Simplify everything. Knock your menu and drinks list offerings down to your top sellers and execute this at the highest possible level. Do less, and do it better!5. Aggressively support local growers, producers and suppliers. Challenge yourself to be less reliant on the industrial food supply chain. Text by John Reese owner of Table Nine CoachingPhotography by Helene Cyradvicecovid-19positivitysteps to reopeningstories SHARE VIA: Facebook Twitter Pinterest Written By: Guest Writer We get many people writing guest articles for us, as well as past contributors. This is the Guest ... Read More You may also like EAT Magazine News / The Big Picture / Victoria May 17, 2020 The New Normal—Reflections and Stories from the EAT Family—Part 2 Support Local! A Look at Victoria’s New Pickup Windows by Jacqueline Downey As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More EAT Magazine News / The Big Picture / Victoria May 13, 2020 The New Normal—Reflections and Stories from the EAT Family—Tofino Time by Chef Carmen Ingham As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More EAT Magazine News / The Big Picture / Victoria May 5, 2020 The New Normal—Reflections and Stories from the EAT Family—Support Local! A Look at Victoria’s New Pickup Windows by Jacqueline Downey As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More EAT Magazine News / The Big Picture / Victoria April 30, 2020 The New Normal—Reflections and Stories from the EAT Family—UK to YVR : Cooking in the Time of Corona by Julie Pegg As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More EAT Magazine News / The Big Picture / Victoria April 29, 2020 The New Normal—Reflections and Stories from the EAT Family—Pastry Dough Made Simple by Denise Marchessault As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More EAT Magazine News / The Big Picture / Victoria April 28, 2020 The New Normal—Reflections and Stories from the EAT Family—Cooking for Comfort by Adrian Paradis As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More Comments are closed.
EAT Magazine News / The Big Picture / Victoria May 17, 2020 The New Normal—Reflections and Stories from the EAT Family—Part 2 Support Local! A Look at Victoria’s New Pickup Windows by Jacqueline Downey As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More
EAT Magazine News / The Big Picture / Victoria May 13, 2020 The New Normal—Reflections and Stories from the EAT Family—Tofino Time by Chef Carmen Ingham As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More
EAT Magazine News / The Big Picture / Victoria May 5, 2020 The New Normal—Reflections and Stories from the EAT Family—Support Local! A Look at Victoria’s New Pickup Windows by Jacqueline Downey As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More
EAT Magazine News / The Big Picture / Victoria April 30, 2020 The New Normal—Reflections and Stories from the EAT Family—UK to YVR : Cooking in the Time of Corona by Julie Pegg As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More
EAT Magazine News / The Big Picture / Victoria April 29, 2020 The New Normal—Reflections and Stories from the EAT Family—Pastry Dough Made Simple by Denise Marchessault As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More
EAT Magazine News / The Big Picture / Victoria April 28, 2020 The New Normal—Reflections and Stories from the EAT Family—Cooking for Comfort by Adrian Paradis As the world shifts and changes below our feet right now, EAT thought it might be a good time to check in with our family of contributors, ... Read More
2024 Issue / EAT Magazine News Jan 7, 2024 Fare Well IT WITH WITH PROFOUND sadness and regret that I write this final letter in the final issue of EAT magazine. The decision to cease publication is one ... Read More
2024 Issue / Magazine Jan 7, 2024 January | February 2024 Issue 28-01 The final issue of EAT magazine available ... Read More
Drink Academy Jun 12, 2014 All that sparkles is not Champagne: Bubbles – Methods & Recommendations It’s true that Champagne is THE gold standard of sparkling wines, but it’s not necessary to fill your flute with gold, and pay that price, to ... Read More