We knew we could make the change quickly and just had to perfect the system. What was your first reaction when you realized you’d have to make this change? If we see that people are no longer willing to pick up their orders, we will consider delivery. We still haven’t started delivery as we have set up a very safe pickup procedure that’s working well. We converted to takeout on the Tuesday the Ontario government mandated dining rooms to close.
When did you see the handwriting on the wall and decide to convert to takeout and delivery? Takeout sales generally varied from 15%-25% of our daily business. Usually each month gets busier from March to June, then July and August are crazy busy, come September things start to slow down again, and each month from September to December things get considerably slower. Then in March just as business started to pick up, COVID-19 hit. We had just reopened and managed to get through February. Winter is normally slow for us and we close for five weeks at Christmas, usually reopening the last week or two of January. What was business like for you before the coronavirus hit?
Elgin harvest pizza plus#
Mike spoke to Brand Points Plus about how Lord Elgin Fish & Chips has been able to pivot quickly from dine-in with some takeout to 100% takeout: restaurant with 145 seats appeals mainly to a family and seniors crowd. Owner-operator Mike Lemcke grew up in the business and, with his wife Janet, bought out his parents 22 years ago.
Lord Elgin Fish & Chips, a family-owned fish and chips restaurant located in Port Elgin, Ont., will be celebrating 40 years of serving the community this May.
0 kommentar(er)
