Establishments are adding a retail component to dining rooms so customers can shop for packaged goods and fresh produce while they are there
Owner Cody Willis in the grocery side of his new establishment A1 Bodega and Cafe in Calgary, on July 23, 2020.As restaurants reopen for dine-in service across the country, it’s clear the industry won’t be returning for the foreseeable future, as businesses cope with health measures that include significant spacing between tables and thus reduced capacity – and revenues.
Cody Willis is the main owner-operator of Thank You Hospitality in Calgary. His restaurant group operates a handful of popular concepts in the city including Native Tongues Taqueria and Calcutta Cricket Club. Recently, his eatery Two Penny was reopened as A1 Bodega & Café. The re-imagined space is now one part grocery store and one part casual dining room. Mr. Willis explains that the change was necessary and better suited to the times.
So far, Mr. Willis’s hybrid concept has been well received and he explains that the company will continue to adapt as needed to Calgarians’ needs when it comes to providing local food and drink amid the restrictions of the pandemic. Always having a penchant for bread-making, Mr. Donnelly has now launched his own sourdough bread company, Midsommerbread. Starting small, the chef-turned-baker currently sells his loaves at a few farmers’ markets and to a variety of Winnipeg restaurants.
Perhaps the most impressive shift to retail products by a restaurant group, in this case, is happening with Vancouver’s Kitchen Table Group at the hands of its executive chef, Alessandro Vianello.
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