Ever wondered how an award-winning fine-dining restaurant is adapting to the coronavirus outbreak? In this interview with Seattle Canlis Restaurant’s Co-owner, Mark Canlis, we go through exactly that.
Canlis is a fine-dining restaurant that has won multiple awards and accolades. From James Beard Awards to being named Top 40 restaurant in the United States to many mentions by food publications. It also has decades of history.
What’s fascinating is how are they pivoting their restaurant business to the current covid-19 pandemic? After introducing the interesting military history and origin of the restaurant, he shares how they went from $130 average ticket price to $14. And how their pivot was largely thanks to the unwavering motivation their team had to get through this regardless of the method – which made them start up 3 new brands in the span of a week.
Aside from the tactics Mark shares on switching to delivery, he expresses the importance of how gratitude is how we’ll get through this and the grit restaurant owners have are the integral drivers of how some will come out of this as winners.
It was a pleasure to interview Mark and this is much-needed advice that many in the restaurant industry need to hear during these dark times. So if you’re a restaurant owner, restaurant manager, small business owner, food entrepreneur, restaurant staff, bartender, waiter or waitress, this interview is for you.
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ABOUT WILSON LEE:
I am an award-winning Top 30 Under 30 business strategist, digital marketer, and Brick and Mortar development expert helping business owners and entrepreneurs create explosive Food and Beverage businesses.
My experience cultivating and operating multi-million dollar businesses such as founding and growing an international Dessert Chain ( with locations from North America to Asia, I have discovered the key to achieving unattainable success. It is now my mission to share this knowledge with others who have solid business concepts but canât seem to break through.
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