For Restaurants Owners Post-Pandemic, Change Is the Only Constant | Eater

"Chef-owner Jarrett Stieber opened after seven years of running a pop-up, initially unsure he wanted to continue in an industry with "long, grueling hours for little pay," but hoping to "build something better and more sustainable, for both him and his workers." The restaurant opened on February 26, 2020, and two weeks later Stieber was spending the $2,000 the place had earned in profit on takeout boxes and disposable cutlery, trying to figure out if menu items like beet egg drop soup or catfish okonomiyaki would travel well; the spot would serve takeout only for the next 18 months. Five years on, the business is "experimenting with new menu items and themes, and launching a digital cookbook," and Stieber says, "What I originally envisioned is the restaurant that exists now," adding that he wanted "No takeout, a small staff, an open kitchen so we can interact with the guests. It’s definitely been nice to see that dream become a reality." He also acknowledges the role of luck and early sympathy in 2020—"we had just opened, so we got sympathy orders. There’s no way around that"—and the persistent financial strain: "If I could build up extra savings for anything I’d be happy. That’s impossible in restaurants realistically, at least ones that aren’t rip-off cash cow concepts. We haven’t put anything proactive in place because I’m not sure what we can do, there’s no way to just magically make and save more money." - Jaya Saxena