To grow and adapt in response to evolving consumer behaviors, restaurant owners must rethink their business models. Woon Kitchen’s founder, Keegan Fong, initially prioritized in-house dining but pivoted to online ordering after the pandemic. This shift, facilitated by Square tools, allowed his restaurant to introduce new services like wine delivery, which proved crucial for survival. By embracing flexibility and creating innovative revenue streams, restaurants can unlock greater profitability and cater to changing customer preferences, highlighting the importance of adaptability in the hospitality industry.
"We always wanted online ordering. That's the future," Keegan Fong explained in a conversation with Eric Wareheim for the Square video series, "Running a Restaurant is No Joke."
"I built the online site literally in a day," he shared. "And then, we launched wine ordering the next day... That saved us."
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