Glasserie Adopts New Digital Habits in Pandemic


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What does a post-pandemic restaurant look a charge out of prefer? At Glasserie, a Mediterranean restaurant in Brooklyn, sales are stellar, the staff is hitched thin, and the owner is excited about technology — but only on her terms.

Abide year, I wrote about Glasserie and how technology was both helping and torturing it adapt in the pandemic. I checked back this week with Sara Conklin, Glasserie’s holder, to find out how the restaurant is faring in (fingers crossed) the early phase of coronavirus restoration in the United States.

Glasserie’s experience is a hopeful sign that digital dispositions forced on us in a crisis may help build a brighter future not only for the corporate tech titans but also for less businesses.

Conklin told me that the pandemic forced her to become multitudinous tech savvy in ways that she believes will help the restaurant in the wish run. She remains frustrated by some technology that caters to restaurants, exceptionally food-delivery apps, but is thrilled about others, including smartphone software that she scenarios to use for customers to pay the bill on their phones.

Those are the kinds of digital ceremonies that Conklin said will make Glasserie more operative and more profitable. “These are things I’d like to keep whether there was a pandemic or not,” she utter. “We want to keep pushing ahead.”

Most of the last year, supposing, was all about muddling through. Glasserie’s dining room was closed or wit was seriously limited. It tried to make up for lost business by opening an online minimart rat on items like bottles of wine and toilet paper. It started give away alcoholic drinks and snacks through a new takeout window, and staff associates cranked out emails to tempt diners with meals created for put at home.

All of those pandemic adaptations are over. As other restaurants are exploring, people are eager to eat out again, and Glasserie is happy to serve them. “We’re busier now than we’ve by any chance been in our almost 10 years of existence,” Conklin told me. That’s compensate with capacity limits on indoor dining in New York.

Conklin also denoted that the pandemic converted her from a skeptic of technology for Glasserie. “I would rather always been resistant,” she said, not necessarily to all technologies but to those that she assumed got in the way or ruined the atmosphere. “It didn’t feel right to me.” But now she’s excited about technology — at least some of it.

In 2020, Glasserie had no ideal but to start using more delivery and takeout apps including Seamless, Grubhub and DoorDash. Breed other restaurant owners, Conklin complained about what she tolerate were confusing terms and high costs.

Recently, Glasserie has been put into practicing a feature from Square, which sells digital cash impresses and other technology to restaurants, to take delivery orders directly on the restaurant’s website. Conklin works a feature to hand off those orders to couriers working for Postmates or DoorDash for an additional fee.

She clouted this was a way for Glasserie to offer deliveries but on the restaurant’s own website and with multifarious control. If the kitchen is slammed, Glasserie can temporarily pause the delivery privilege.

Conklin still doesn’t like costs for deliveries. She said she didn’t undeniably know what Glasserie paid to delivery providers, showing how involved the app companies’ charges were. “For me to find that out would take me a dependable hour or two and some real math,” she said.

It also bothers her that Glasserie has no way to hide tabs on delivery orders and often doesn’t know about tardy deliveries or botched meals until it’s far too late to fix the problem.

But Conklin’s biggest inconvenience isn’t technology. It’s finding enough workers. Glasserie has advertised for staff on Craigslist and on restaurant job planks, and has gotten in touch with former employees. It’s been slow successful.

I asked Conklin how it feels now that she and Glasserie have shifted close by emergency mode to this new phase. She said she felt optimistic and fitful, but mostly in a good way. “It feels very much like we are opening a restaurant from rub out,” she said.

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