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Being New

An ethnic restaurant had opened to rave reviews in my neighborhood right before the pandemic hit. We had meant to visit but never got around to it. Over the past year, they have had to scale back operations and the traffic is down to a trickle now. To make up for lost income, they have converted half of the space into a mini international grocery store. 

They have interesting assortment of items but nothing is particularly affordable but people are buying - many I imagine with the intent of support this fledgling small business in their community. This owner is lucky to have the freedom to innovate and experiment - not everyone does. He is attempting a pivot which seems to be working so far. There are examples of successes like this one out there.

Those who survived have combined flexibility, imagination, and good communication to create new revenue streams...

..  Aside from shifting to more take-out and sidewalk dining, these firms developed new channels of distribution, product forms, items and sizes, audiences, geographies in which to sell, and packaging.  These new lines of business are likely to endure and continue to grow post-Covid.

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