Hello, and welcome to Mind of Micah.

Today on Mind of Micah, it's part three of the Great Wing Race, talking about the ways

that restaurants adapted and changed when the pandemic hit and how those changes will

continue.

We're on to the conclusion, and before we do, a reminder, check out Backdoor Cover, my

Sports Podcast with Brad Key, lots of stuff going on this week, as well as Mike

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The subscription link is in the description of this podcast on to part three.

Other restaurant owners are wearier of the trend.

Robert Garino, who owns several restaurants in New York and is the CEO of five napkin burger,

started a virtual brand last summer, wings of course, but is winding it down now.

He warns that grafting delivery brands onto an existing restaurant can be harder than

the pitches make it out to be.

Capitalizing on excess kitchen capacity seems simple, until owners realize that everyone

is ordering from all their menus between six and eight p.m. or the multiple items need

the same equipment, or that staff just can't keep up.

Quote restaurants are in some ways little factories, in some ways they're not, he says, this

is what I found to be one of the most interesting parts of this whole piece, that on paper or

in principle, it seems like a good idea that I own a restaurant, but hey, you know,

...