Navigating Your Restaurant through COVID-19

Wisconsin Small Business Development Center & UW Extension
Navigating Your Restaurant through COVID-19

Restaurants are going through an unprecedented time. In today's market you either adapt or perish.  The pandemic has left many restaurant owners struggling for answers.  Never has it been so important to operate your establishment as efficiently as possible and create new revenue streams.  Adaptation is the key.

 

Topics covered:

• Safely reopening your restaurant

• Pivoting into new revenue streams

• Profits & cash flow analysis

• Marketing during a pandemic

• Operating in the "new normal"

 

Presenters:

Jason Schleip, SBDC Business Consultant – Jason has over 27 years of restaurant creation, management and franchise experience. He started Falbo Bros Pizzeria as a UW-Madison student in 1992. Jason transformed and grew the company into a $5 million/year, multi-state franchise, with 12 locations in three states.  

 

When working with clients, Jason can be heard saying, “We are going to find a way to get this thing done!”  He has BA in Economics from UW-Madison.

 

William Ryan, Downtown & Business District Extension Educator - Bill has developed a simple, very useful revenue and expenses calculator to help restaurants see how to improve their profits and cash flow. Bill started at UW Extension as a tourism specialist before his current position working with local governments and residents to improve their downtown and commercial districts.  

 

Previously he worked in hotel development for Holiday Inns Corporation and private consulting firms. He is a graduate of Cornell University, School of Hotel Administration, and the UW-Madison MBA program.