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Before opening his own restaurant, Clint Kuskie had held almost every position in the industry you can imagine, from bus tables and bar shelves to paintings in the kitchen, to control of education systems and the position of director in the corporate catering world, he had noticed everything , so when he and his partner, Gordon Judge (who boasted of a similar experience) opened the Dive Bar
Over the next decade, the place to eat developed a reputation for smart food, destination-worthy cocktails, a welcoming, high-end atmosphere and, most importantly, world-class visitor service. Their initial smart fortune allowed them to grow their business, expanding their footprint into five locations in the Pittsburgh area.
Diving bar
Since then, Dive Bar
Creating a hybrid model
When the pandemic began, all five restaurants were limited to takeaway orders only. Kuskie stated that they had organized takeaways, but that this was only a small component of their business and that a host could historically manage the volume of orders earned. over the phone During the pandemic, that changed.
“Our phone is being hammered. We couldn’t keep track of the volume of calls,” Kuskie says. “We got a phone call, then another, and then a third. We never had an elaborate phone formula because we never needed it. “Now, other people were getting a busy signal.
Diving bar
Switching to online orders has also allowed restaurants to better manage peak hours and allocate resources efficiently. With online orders and third-party food delivery applications, managers have visibility into calls and can even set limits on the number of orders taken during express hours. , so that the kitchen does not flood with orders at the same time.
Expand the dining room and digital pass
Eventually, the general ban on on-site dining was lifted and Pennsylvania restaurants were able to accommodate visitors with limited capacity. However, as the effect of the virus continued to evolve, restrictions were also replaced from 25% to 50% for indoors. and outdoor meals.
To adapt to restrictions, says Kuskie, Dive Bar
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