Chapter
Alinea Restaurant Shifts to Takeout During COVID-19 Pandemic
46:21 - 55:50 (09:29)
Alinea, a high-end restaurant known for its gastronomic experience, had to shift to takeout during the pandemic. They kept up their standards by creating identical beef wellington dishes with precise components and a contactless pickup system.
Clips
Grant Achatz, a world-famous chef and co-owner of Alinea, explains that his restaurant's ultimate goal is to provide a fun and delicious experience for customers, rather than just a display of arthouse or science.
46:21 - 50:16 (03:54)
Summary
Grant Achatz, a world-famous chef and co-owner of Alinea, explains that his restaurant's ultimate goal is to provide a fun and delicious experience for customers, rather than just a display of arthouse or science. However, it's also essential to make it sustainable in terms of revenue and the scale of the organization.
ChapterAlinea Restaurant Shifts to Takeout During COVID-19 Pandemic
Episode#429: Nick Kokonas on Resurrecting Restaurants, Skin in the Game, and Investing
PodcastThe Tim Ferriss Show
Chef Grant Achatz discusses how Alinea restaurant adapted to the COVID-19 pandemic by simplifying their menu and offering two-way text messaging for contactless pickup.
50:16 - 55:50 (05:34)
Summary
Chef Grant Achatz discusses how Alinea restaurant adapted to the COVID-19 pandemic by simplifying their menu and offering two-way text messaging for contactless pickup. They were able to generate revenue, hire more staff, and sell out of 500 beef wellingtons in five minutes through their online platform, Tock.