Pandemic Restaurant Innovations: A Better Experience For All

Review: Welcome to Oh Carolina Café & Grocery, a modern and timely rendition of the old-fashioned corner store, and more
Oh Carolina Café & Grocery, Collective Goods Bistro & Grocer and La Quercia Deli have been following (and are thriving with) a new business model brought on by the pandemic

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.”

Leave a Reply