As more states issue shelter-in-place orders due to the COVID crisis, breweries with a kitchen and food service have found a lifeline; providing food to go orders. It can be enough to keep some employees working and enough revenue coming in to pay for some of the fixed costs such as rent, insurance and other expenses that don’t go away when a business temporarily closes.
Pivoting from an on-premise restaurant model to an efficient and profitable take-out business is not in your average brewpub playbook. But in this comprehensive video, David Nayfeld gives a tutorial on exactly how to do that.
David. is the chef/co-owner of Che Fico, an Italian taverna in San Francisco. He served as the first chef for Los Angeles’ seasonal rotating-chef pop up, Fifty-Seven. He has also worked at the Eleven Madison Park and opened the Joël Robuchon at the Mansion MGM Grand.