is this working for you guy s from a financial standpoint? yeah, we ve been doing it more than a year and we have felt really great about how this is going. we are still profitable , we are still you know, busy. are your employees happy? we have great retention. everyone, it s bobby. how are you guy s doing? what are you making? herring under a for code? hearing under a for code? yeah. we have single-handedly increase the herring consumption in portland by threefold. we do want to share more of the culture and the cuisine with people. we have the vodka that we just launched a few years ago so we are trying to build that up. this is the place to be for
there it is. the first time i showed up at your place, the mactre d was telling people, shut up, it s four hours. i know you re used to this but that s a remarkable thing to have, people waiting on line for four hours for years and years to eat pizza all of a sudden the pandemic hits and what you guy s do? it s like a movie we never could have imagined. i didn t have a strategy. we weren t able to go to work or order food. no food in the grocery store, big-box stores are frantically trying to make deals with these guy s. by the end of march 2020, financial losses and employee burnout had taken a toll. today will be the last day of limited seating in our restaurants. we never close. in retrospect would have been the smarter move. nobody knew what to do? nobody knew what to do. our business was already on the ropes. my purview showed me we were running out of a very archaic system. in new york city, chef troy was equally shaken when the bottom fell out. we shut our doo
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march 2020. states are shutting down restaurants. that is a sector that has switched off overnight. like so many in the restaurant industry, chris bianca was blindsided by the totality of the pandemic. many of our restaurants around the country are closed and many of us may not reopen. when you look at big moments like that, how do you face it, what do you do? the guy who started his pizza joint in the back of a pizza store had expanded to four restaurant in phoenix, arizona. there we go .