How To Successfully Transition Into The Food Takeout Service With John Forcier And Jerrett Young

The Experimental Leader

With the hospitality management one of the hardest hit by COVID-19 restrictions, restaurants are still barred from keeping their full capacity. For most dining establishments, pivoting to the food takeout service has allowed them to survive. In this first part of the discussion, Melanie Parish talks to John Forcier and Jerrett Young of Equal Parts about the strategies and challenges of balancing a full restaurant service and a reliable takeout service, all without losing their original branding. They talk about the process of finding the right packaging design and materials, how they see takeout service moving forward, and how they handled laying off people in the most acceptable manner. John and Jerrett also share how they keep their restaurants diverse and inclusive at all times, not only for their employees but also for their customers.

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