Think like Bep, Bonjin, Craft, Beer Table, and Dine with Dale – restaurants who are finding creative ways to play the culinary field while minimising financial risk for both themselves and their customers.
Bep and Bonjin, two Vietnamese restaurants in Brooklyn, use the kitchens of other restaurants and are each open just one day a week during off hours. Craft in NYC offers the affordable ‘Frugal Friday’ (even the signage is frugal) and ‘Tuesday Night Dinner’. And in Chicago, ‘Dine with Dale’ takes over Relax Lounge weekly. This demonstrates that the food industry is catching on to how spontaneity, novelty and thrift add value to the restaurant experience, especially during tough times. How could you adopt a similar approach?