Zagat
Zagat

A Chef's Journey To Putting Staff First

Email sent: Jul 31, 2020 12:56pm

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Plus the threat of another Florida shutdown, and more.‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ 

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Alon Shaya On Shifting His Restaurant Focus From Food To Staff

"Today my focus is on my employees and the experience they have working at my restaurants. I want my employees to feel empowered to pursue their dreams. I want them to feel that working at my restaurants helps them achieve their goals. And we want people to love being at work with us.

That’s one of many reasons COVID has been so challenging. When we temporarily closed our doors, we had to tell team members we love that they didn’t have a job to return to tomorrow. That was heartbreaking."

 
 

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"You had a lot of businesses that didn’t follow the rules, a lot of greedy business owners that just decided to have a party. I’m in the business of selling liquor. But the coronavirus’s best friend is liquor. People start drinking and congregating, and then they start kissing and hugging and all that. That’s because of alcohol. ... You let your guard down, and everybody’s like, 'I’m having a great time.' People don’t think about the virus."

Julien Gremaud On Serving In South Florida While A Second Shutdown Looms

 
 

"Things change in 30 seconds. I mean it. Two Wednesdays ago, indoor spaces were okay, and we had been prepping and planning for our indoor space and started researching and finishing menus and training for that venue. Then from 11:59 to 12:05 two weeks ago, it was like—scrap all those ideas. All of that inventory is getting pushed down the line. Now we have to create procedures and training and inventory for what’s basically another business."

The Restaurant Runaround From Indoor To Outdoor Pandemic Dining

 
 

"Luckily, all my employees have been healthy. Nobody got COVID, which I find fascinating because we’re in New York and that first wave came through so strong. We were able to keep everyone. In order to get the full fulfillment of the PPP, we couldn’t let anyone go. We had to keep the same number of heads employed from the start to the finish. And we were busier than ever. We went back to our numbers from last year—March, April, May—and we doubled our business in the store." 

How A New York Butcher Is Thriving In Crisis

 
 
 
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