{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: Restaurant Tactics, Tools, & Strategies","title":"The Benefits of Community Building: Chef Nina Compton, Chef/Owner of Compère Lapin","html":"","width":"100%","height":180,"duration":1677,"description":"What I miss most about Louisiana is the sense of community I felt there. What I miss is exactly what compelled Chef Nina Compton to move there. Since arriving she's opened multiple restaurants and has achieved every imaginable accolade including a James Beard award, the title of Best New Chef from Food & Wine  and was listed as one of America's Best Restaurants by Eater. Nothing could stop that momentum...except for a global pandemic. Today we discuss the long road ahead and the need to come together as a community if we're going to make it out of this alive.\nClick to sign up for our weekly newsletter.\nClick here to book time on my personal calendar.\nClick here to download our Restaurant Recovery Guide.\nWant to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com/fullcomppodcast to claim your free page and learn more about these powerful tools for your business.\nSHOW NOTES\n\n Is reopening possible?\nRestaurants will be different\nDining etiquette will be different\nCons of pivoting to delivery\nLow check average\nNot ordering beverages\nNot ordering appetizers\nGoal is to break even for the next year\nMaking profit is probably not realistic for a while\nKeep doors open until things bounce back\nWondering whether to change careers\nWho would be hiring now?\nSome days there is hope that everything will be okay\nSome days considering getting a 9-5 job\nAs an owner, you are emotionally invested in the restaurant\nRestaurant as a reflection of self\nSupply chain is counting on us\nStaff\nFarmers\nWine producers\nFisherman\nGrocers\nCommunicating the realities of the restaurant ecosystem\nNot a lucrative business\nLow return on high workload\nPeople take for granted that plates, food, labor etc costs money\nThe danger of raising prices\nNot wanting to turn away customers\n“Meals are about moments, memories, and those who surround you at your table.”\nWhat does this look like post-pandemic?\nPeople want restaurants to come back\nFood is very comforting...","thumbnail_url":"https://img.transistorcdn.com/6OAanP6N7rKCCEP4OYgZT_i74QmCwgk2rH1cSWqhfvs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8zYzkz/MGQ5M2Y5MWZmM2E0/NGM3MzFmNzQ0OGZl/NDhhYi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}