At the venerable La Quercia in Kitsilano, co-owner Adam Pegg didn’t just put a corner aside. He turned the entire dining room into a deli on wheels.
By day, he sells fresh-rolled pasta, sauces, prepared meals, sausages, wild mushrooms, sandwiches, select pantry items and wine.
At night, he rolls the shelves aside, sets up a long table and serves family-style dinner for private groups of up to 10 people for $1,000.
“I’m not going back,” Mr. Pegg says. “The pandemic forced us to create a new business model and I really like this format.”
More important, everyone’s happier.
“The cooks don’t feel like cogs. I get to cook everyday. We take vacations. The customers are thrilled. If we have to close the restaurant again, we can stay afloat. And we’re making the same numbers with less volume.”