Despite all the craziness, many food businesses are finding themselves pivoting successfully. Sales haven’t dropped off completely, many employees are still being paid full wages, and there’s a path forward through the crisis.
Originally created as an office catering company, San Diego-based LuckyBolt realized they needed to pivot to DTC sales when every single catering order was canceled in March.
Over just three days LuckyBolt simplified their menu and completely pivoted to a consumer food delivery company, offering a way to stock their fridge and pantry with fresh, healthy foods like roasted vegetables, casseroles, and salads that could be cooked at any time.
Junzi Kitchen, a NYC-based fast-casual Chinese restaurant, slashed several items to lower labor and food costs, like dishes including beef or eggs, when the city banned dine-in orders.
The restaurant then created family-sized bundles to create more purchasing options with the same set of ingredients to appeal to a wider market. The company also began selling its proteins and sauces by the pint to help make cooking at home a little easier.
Confituras Little Kitchen
Austin-based Confituras pivoted their traditional bakery menu to become a curbside market where customers could pick up pantry staples like cheese, biscuits, jams, and chocolate.
After experiencing a bump in sales—and seeing how bread baking at home was spiking—Confituras took another step in home-use products with expert-made breads and ready-to-use sourdough starters.