Running a restaurant in the best of times is a tricky business model to make work. Margins are slim, supply chains are delicate, and the hours are brutal. And that’s not during a pandemic. As we all know, restaurants have been hit hard, and many are struggling to figure out how to safely and efficiently be open right now.
In this episode, we hear from Melissa Kelly, executive chef and owner of Primo Restaurant in Rockland, Maine. She talks about how she was able to pivot quickly, her ability to embrace innovation, and how her new business model has helped cultivate a hyperlocal community—right in her neighborhood.