Restaurant owners are changing their business models

Local restaurants are now pivoting their focus to provide for customers in new ways as needs have changed during the coronavirus pandemic.

Here's how The Slice Pizzeria plans to move forward with their business model.

"So when you come in there's going to be a sign up, " said Jack Srebnik. "Its going to say dining and its also going to say grab-n-go take out pizzeria."

Co-owner of The Slice Pizzeria, Jack Srebnik showed us his new business plan for the restaurant. They are adding a market side.

"We'll be setting it up with refrigerated and dry deli display cases filled with all the new items we are going to bring in for the grab-n-go," said Srebnik.

Things like bowls, wraps, salads, sandwiches, dinner entrees ready for your oven or microwave. Plus, desserts.

"We'll start with what we think people are going to enjoy and we'll listen to everybody," said Ellen Spencer. "If they say hey you get this in here... then we'll add things." 

It's all based on customer needs.

"I think its a great idea," said Steve Moses. "Its always good to have more places where you can grab-n-go, as it makes it quick and safe."

Also in Rancho Mirage, Dringk Eatery & Bar has focused more on providing homemade-style foods.

 "We're doing lazy casseroles, pasta bakes," said Kurt Gardner. "Its all clean ingredients that come in, we did that because that's what we thought the community needed. It turns out we were right."

Owner of Dringk Eatery & Bar, Kurt Gardner said it was important to shift into a new market space and meet the demand of customers.

This includes other home essentials... eggs, bread and pasta...even selling toilet paper to-go.

"We found an elderly demographic that has stumbled across our food and are loving the food," said Gardner.

For more information on Dringk Eatery & Bar services. Click Here.

For more information on The Slice's new market side. Click Here