Legends and Lies of Launching a Restaurant

When the chicken crossed the road…Max Sheets followed it to his latest fast casual restaurant Chicken Max. A unique concept blending fried chicken tenders, on a menu with almond wood smoked chicken and healthy options not usually found in a fried chicken joint.

In mid March 2020 the United States started it's own piece meal plan to stop the virus that as of August 2020 has not worked the way stronger more coordinated plans did in Europe and Asia.  Michael Cortelleti's observations are essential for all to hear what was good and what was bad about the Italian process back to normal and hopefully learn a lesson or two along the way.

An update of the condition the restaurant industry is in on August 13th, 2020. The pandemic is quiet in some states and surging in others. The political process has hijacked the health system so that we have lost control on the right things to do to get back to normal. Wearing a mask is a badge of courage to some and abject slavery to others.

The commanding of a restaurant kitchen requires confidence. Adam Randall is a real leader right from the start. Telling these stories of the racism he’s witnessed in the restaurant business and his life are told from the perspective of a man who has the confidence of leadership.

The experiences of exclusion and repression that are all too common in the restaurant world.

Restaurants around the country were asked to close to help curb a looming pandemic in mid-March 2020. These are the people who dealt with it and are bringing the industry back to life.

Now in the midst of the restaurant industry re-boot as the Covid-19 pandemic seems to be coming under some sort of control, restaurant designers are being tasked with the job of making plexi-glass look and feel sexy among other challenging assignments.

When the Coronavirus began to spread out of Wuhan China, Italy became the first target. Restaurants were completely closed at first. Then, eventually things loosened to allow takeout and delivery. Two styles of eating that most Italians had rarely experienced. After 2 months the restaurants started come back with restrictions. Restrictions that are somewhat easier to swallow than those imposed so far by most states as they give permission to resume the restaurant business.

When restaurants begin to make the changes they’ll need to make as the lockdown orders diminish, having a designer’s eye to advise and provide solutions can make the “new normal” look and feel as palatable as it can be…considering.

We talked about the fish supply chain, from water to table, and how he’s trying to manage it now in the midst of the Coronavirus shutdown. We touched on how getting product to market is now and what it will be like as things start to loosen up and get back to the “new normal”, whatever that will be.