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As restaurants wake up to a new world, Vaughn Tan is taking away the fear of the unknown by equipping chefs and restaurants with the tools to turn uncertainty into opportunity. Although the situation posed to businesses by coronavirus is horrible, there is a silver lining, says Tan.
The professor, author and strategist investigated behind the scenes of some of the world’s best restaurants while researching his new book, The Uncertainty Mindset. And according to him, if ever there was a time to do things differently and for restaurants to think differently, that time is now.
The traditional restaurant business model no longer exists. But if chefs and restaurateurs can roll with the punches and use their imaginations in this new reality, they can survive and even flourish in a post-coronavirus world.
From re-examining existing business models, to approaching worst case scenarios with robust methodology and assessing how and when to pivot, Tan demonstrates that it is possible to plan for an unpredictable future and live within the parameters of uncertainty. It’s all about the mindset.
Watch his video to find out more.
