{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: Restaurant Tactics, Tools, & Strategies","title":"The Art of the Pivot: Mark Canlis, owner/operator of Canlis","html":"","width":"100%","height":180,"duration":2427,"description":"On today’s show we chat with Mark Canlis, made famous by transforming his Michelin-starred restaurant into a bagel stand and burger joint saving jobs and his restaurant.\nWhen the pandemic hit, the conventional wisdom in the industry was to shut down and hoard cash. Mark did the exact opposite, pivoting his fine dining restaurant into 3 casual concepts, almost overnight. Today we discuss the idea behind such a bold move, how it worked out and what the future looks like for the Canlis family and their restaurant.\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 How much to invest where\nBefore then worked for Danny Meyer\nBeen in restaurants for 20 years\nIncorporated other family members into the business\nFine dining is the most considered way of caring about people with food\nConventional response from fine dining restaurants when Covid hit\nHow it felt to pivot\nA trainwreck that has somehow stayed on the track\nHardest and most rewarding thing they’ve ever done\nHugely grateful for the team and city who have supported\nMission at Canlis\nBegan by listing strengths and weaknesses\n150 employees who are all in\nLocated on a freeway - drive-through potential\nWhat can we be thankful for?\nWhat assets do we have?\nPivoting into three tiers of dining\nRestaurant encouraged customers to see that life goes on\nLosing money immediately after Covid lockdown\nCanceled 3 months of reservations in March\nRefunding 1000 reservations\nHaving an amazing team on your side\nDidn’t lose any staff\nIncredible energy of the staff to keep things running\nLetting the creativity and work ethic of the team run free\nNational attention due to ingenuity of their pivot\nEsquire magazine wrote...","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}