In the winter of 2021, what kind of restaurants have a better chance of seizing the market?

Ellen Yin, founder of High Street Hospitality Group in Philadelphia, said in an interview last week that her restaurant has not yet fully recovered from the impact of the epidemic, but she also said: "There will be light at the end of the tunnel, and I have a positive attitude towards the future of dining." Ellen and her chef partner Eli operate multiple restaurants at the same time, the most famous of which is Fork, a 24-year-old restaurant. Fork is owned by The Philadelphia Named one of the most influential independent restaurant brands of the decade by Inquirer, it was also included in Esquire's list of "100 Restaurants America Can't Lose" last year. After the epidemic, how to better seize opportunities and successfully transform? Ellen gave us 3 implementable ideas - rethinking the appropriate catering model. Ellen's own restaurant is a good case of transformation. Due to the epidemic, hen has transformed from a high-end restaurant with full dine-in service to a partial-service Bottle Shop. It mainly supplies the original restaurant's most attractive features - naturally fermented wine and cocktails. It is also lightweight and fast-food, so that guests can enjoy the restaurant's delicious wine without taking the risk of dining in. This kind of choice and adjustment of catering services is of great reference significance. After the epidemic, we should rethink what the core competitiveness of our restaurants is, and whether this core competitiveness can be lightweight and convenient, so as to better adapt to the catering market in the "post-epidemic era". (Related reading: How do North American restaurants "live with" the new restaurant virus?) In addition to the transformation of her own restaurant, Ellen has also focused more on fast food such as sandwiches, pizza, and pasta. Seeing the potential customer group of students, she added a Kiosk at the University of Pennsylvania to serve students, and also co-invested in a cocktail seafood bar in New York, focusing on the New York student group. Seeking support from the government and establishing a restaurant network Ellen actively participated in activities of local catering organizations, sought support from the government, and formed small groups to support female catering workers who encountered financial difficulties during the epidemic. From her success, we can see Ellen's strategy of striving to optimize internally and actively seeking help from the outside. She hopes to bring some inspiration and thinking to more Asian American catering practitioners. Restaurant Wholesale is the largest online wholesale platform for Chinese and Japanese restaurants in the United States. It has provided long-term supplies to thousands of restaurants in 48 states across the United States and is committed to providing one-stop online purchasing services for North American restaurants. Free shipping on orders over $500, easy door-to-door delivery. Whether your restaurant needs to order takeout lunch boxes, restaurant kitchenware, purchase consumables, cleaning supplies or system accessories, you can order the goods online and purchase them wholesale in one stop. Retail and wholesale of various takeaway consumables, sushi gloves, disposable tableware, bamboo chopsticks, wooden chopsticks, napkins, kitchen paper, cleaning supplies, etc. Reminder: Don’t rush to remit money or pay a deposit before seeing the real thing to avoid being cheated.