Uncertain times call for creative measures: Embarking on new business models during an emergency
If there is one constant in our current reality, it’s change.
Mandated business closures and social distancing measures have fundamentally changed how food businesses currently operate and will continue to operate in the future. These disruptions don’t change the fact that food is essential and that food businesses have a commitment to not only feed their customers but offer them some semblance of normalcy and comfort in uncertain times.
In a time where the only thing that’s certain is how uncertain the business landscape has become, it’s useful to talk about how some food businesses are adapting. Many food businesses have embarked on new or altered business models to keep their employees working, their rent paid, and their customers fed. Here are how three local food businesses have been persevering and adapting in recent weeks.
Poor Richards Public House:
Making family-style meals and encouraging you to drink local
Poor Richard’s Public House in Wexford serves pub food with a focus on house-smoked and roasted meats and locally made beer and spirits. When PA restaurants were mandated to close all sit-down operations in March, Poor Richard’s quickly switched to a take-out only model with their full menu and added Family Style meals as an additional offering. Their Family Style meals have been a huge hit. The deal includes a full meal for a family of 4 and rotates through comfort-food favorites such as roast turkey and mashed potatoes or chicken parmesan and pasta. The daily meals are being promoted heavily on social media and the owners, Brad Scanlon, Connie Bellissimo-Scanlon, and Geoff Stober are also using the live video feature on Facebook to promote the business and thank their customers. The large portions, consistent features, and popularity presumably provide the business with some income and purchasing consistency in a very inconsistent time. The ability to buy in bulk and anticipate demand can help to reduce waste and increase cash flow in a time where both are critical to the longevity of a business.
Poor Richards also focuses on promoting local breweries with 6-packs and growlers to go, showcasing local favorites such as Fat Heads, ShuBrew, Helltown Brewery, Grist House, Stick City Brewing, and Hitchhiker Brewing. Working with suppliers within the local supply chain reduces shipping costs, keeps money within our regional economy and makes purchasing logistics simple; a quick call or text can place an order or arrange delivery within minutes.
Poor Richards Public House
https://poorrichardspublichouse.com/
Monday-Saturday | Noon-7pm
10501 Perry Hwy, Wexford, PA 15090
724-935-9870
Hartwood Restaurant and Whispers Pub:
Keeping meat-eaters happy with local charcuterie to go
With the recent news of pork-industry disruption due to a large processing plant closing temporarily due to COVID-19, many are concerned about possible pork shortages in the coming weeks and months. Jonathan Holzer, Executive Chef of Hartwood Restaurant and Whisper’s Pub in Glenshaw, PA wants to make sure that no one has to live without their favorite piggy parts. In addition to still serving their full menu to-go style, he’s recently been purchasing whole hogs from Serenity Hill Farms in Cheswick, PA and processing them into pastrami, bacon, pancetta and smoked pork loin for sale in ¼, ½, and full pound portions.
This arrangement allows for Holzer to help out a local farm directly while utilizing as much of a whole animal as possible. By smoking and curing his meat products, he’s adding value to the end products, increasing their profit potential and usability. He recently noted on Facebook that as soon as the current batch of products is sold out, he can purchase another pig and do it all over again.
Hartwood Restaurant and Whispers Pub
https://hartwoodrestaurant.com/
Tuesday-Saturday | 3pm-8pm
3400 Harts Run Road, Glenshaw PA 15116
412-767-3500
Harvest Valley Farm:
Bringing you your farm favorites with social distancing in mind.
The Harvest Valley farm store is a small-scale grocery store in the Gibsonia community, providing customers with farm-fresh produce, baked goods, locally produced meats, and cheese and pantry staples from March to December each year. The store closed abruptly on March 30th in an effort to keep their employees and customers safe and healthy. Despite the sad news of their temporary closure, they implemented an Essentials box program as a welcome alternative to in-person shopping. Each week the $100 essentials box contains vegetables, fruit, dairy, meat, and grains of Harvest Valley’s choosing. (Rumor has it that they also slip in a pie or some cookies for good measure.) They’re also providing fruit and vegetable only boxes for $35 each. Simply order a box online and pick it up outside the farm store on your chosen day at your dedicated time slot.
This program is a great alternative for many reasons; it keeps employees working, customers eating, and stocks rotating all while keeping people safe. For the consumer, it’s also a good way to try new products and get a generous supply of groceries without having to do the work physically shopping. Most importantly, this program allows Harvest Valley to continue to purchase from other local farms such as Goat Rodeo Farm and Dairy, Thoma Meats and Dawson’s Orchard and continue to circulate money within the regional food economy. Harvest Valley also plans to run their popular CSA program as they have in years past, presumably with a few changes to keep people safe amid on-going health concerns.
Harvest Valley
https://www.harvestvalleyfarms.com/
6003 Cunningham Road, Gibsonia, PA 15044
724-898-3276
Charles Darwin said “It is not the strongest of the species that survives, nor the most intelligent that survives. It is the one that is most adaptable to change.” Adaptability serves both the animal world and the business world alike and is of particular importance when concerns like growing seasons, food insecurity and food spoilage come into play. One can only speculate how food businesses will look on the other side of the pandemic but something can be said for these businesses and how they’ve been able to embark on new business models in the face of uncertainty.