Catering During a Crisis—Kristina Zhao (Ep 33)
Morning Tempo
English - June 24, 2020 08:00 - 57 minutes - 83.5 MBMarketing Business Entrepreneurship marketing business coaching creativity entreneurship sales Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Previous Episode: A People-Centric Approach To Business—Chuck Surack (Ep 32)
Kristina Zhao caught my attention as a restauranteur of Sichuan House. Prior to the pandemic over 80% of their business came from dine-in services. Delivery and take out sounds like an easy option, but is it viable for a family-run business when third parties take such a large percentage?
We talk about how Sichaun House was able to make the pivot in large part due to Kristina’s unique background, education and her can-do attitude. They adapted technology to meet their specific needs, serve their customers and manage their margins all at the same time.
Episode HighlightsWe start by talking about Robonzo’s foray into the restaurant sector and go on to discuss:
(09:02) Her time working in the wireless industry (18:30) From dine-in to delivery (23:05) Adapting technology to make margins work (29:08) The turbulent first couple of weeks of COVID (39:34) Prioritizing the value of people (44:06) Getting creative with menu namingFor more resources and full show notes go to MorningTempo.com