To create a sustainable workplace for our team and create the transformation to remain viable during the COVID 19 pandemic we re-designed our entire restaurant kitchen and dining room to merge two properties into one.  First, the chef team reallocated menu items to new cooking formats and adjusted the menu to be accommodated by less space in the kitchen.  Then we re-worked the design of the kitchen cooking line to be efficient enough to house 2 separate concepts.

We re-designed our dining room also to accommodate a takeout counter for Pollo Morta to service guests and arranged the remaining tables with physical distance in mind.

We installed plexi-glass and additional separations to keep the flow of traffic safe for all guests and able to maintain 6 feet of distance.

We re-designed and installed signage on the front of the building and had a local tech company update our in house wireless network requirements to accommodate both businesses.

Our social media coordinator worked to update our websites.

-We were able to move our business to allow guests to enjoy dine-in options in a physically distanced space.

-Overhead costs have been significantly reduced to allow us to sustain on lower sales and to keep full time staff employed.

-New partnerships - Pollo Morta and Old Man and Son have been able to combine a number of processes as well as further support small suppliers.

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