How two restaurants hold it together in uncertain times Sponsored by Oracle
As early as February 15, Patric Yumul could see that something was happening. Reservations started to decline. Businesses were cancelling events. “We took a look at our cash reserves and started thinking about worst-case scenarios. Eventually we decided to shut everything down,” says Yumul, president of MINA Group, a global restaurant management company founded by award-winning chef Michael Mina.
“We wanted to make sure we were taking care of that most basic need—the need for nutrition,” Yumul says. “We came up with the idea of theto provide comfort food for our customers but also to fund a ‘family meal’ for our employees.” Restaurants call the meal that staff eats before a shift the family meal, and MINA Group’s leaders wanted to make sure that employees who’d relied on that meal were still being fed.
“Once people can come back to restaurants, we have to plan and staff for limited capacity,” Giraudo says. “But we’ll be able to see what the restaurants that come before us, in Europe and other parts of the US, do.”
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