There seems to have been a bit of recognition this week in just how long the hospitality sector is going to be effected by this crisis. First in and last out seems to pretty much be the case. That’s tough news to process for many operators, but we are a resilient and creative bunch. Much of people’s headspace is now moving from how do we close, minimise outgoings, furlough and pay the team, to what on earth does re-opening look like. And if we can’t re-open how do we pivot and do something to pay both the personal mortgages and business costs until we can re-open viably.
This weeks guest is Michael Bremner. Chef and winner of Great British menu, and owner of two restaurants in Brighton. Michael was incredibly honest and reflective in our chat.
It can be tricky as a business leader to walk the tight rope of staying positive and motivated and wanting to say the right things for our team and our customers, whilst also being realistic enough to understand that we are not instantaneously going to return to normal when lockdown is over.
I think overall Michael and I believe we will ultimately keep and open our businesses in some guise…it’s just the time period that is the variable. And that’s some of what we chat about.
Link to New York Times article we discuss here.
Follow Michael on Instagram here.
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