How to Build a Restaurant during the time of CoVid


One casualty of the Corona Virus pandemic is the restaurant industry. We are just seeing some restaurants receiving permission to open their dining rooms at 25 - 50% capacity. That is not profitable for those restaurants. These sit down restaurants require multiple seatings at near 100% capacity to even make a small gross margin. They have not built the infrastructure to do takeout or delivery…it is more difficult to do these well than it appears. So many will not survive.

There are some restaurants that are doing well. Those who built a multi-channel model from the beginning. For example Chick-fil-a have seen their same store revenue grow by 40% this past quarter over year ago revenue. How is this possible when dining rooms are shut down? These restaurants don't expect many of their guests to dine-in. They optimized their business around take-out, drive through and delivery. So when restaurants were ordered to close their dining rooms, these restaurants were good to go. In fact Domino's was hiring additional staff during the pandemic.

So how should a company like Perseverance Endeavors build a Vegan fast food chain that can survive during times like these? By not adopting the traditional restaurant model.


The traditional model has the advantage of not needing complex systems. Just a kitchen and a wait staff. But the disadvantage is that most of the revenue comes from butts-in-seats. It is therefore vulnerable to any circumstance that limits dine in restaurant service like a pandemic, or street construction, or anything else that shuts down this one channel of service.


A better approach is to build the restaurant with multiple channels of delivery. This is beneficial for two reasons:

1. This model allows customers to receive their food the way they want. If they want to stop by on their way home; they can pick up a meal for the family. If they are already at home (or work) they can order delivery, if they want to get out of the office they can dine in…get the picture? Great tasting food delivered the way you want.

2. If one channel cannot be used (or used fully) there will be a minimal (if any) hit to revenue. This approach is much more resilient.

And of course this is what we are building.

Waquim Filsaime

Fear and Loathing in the Time of Coronavirus


OK, maybe not fear, but we certainly do loath what this virus is doing to our lives. It is something that we will just have to endure for a while. As I sit here, isolated like everyone else, I am struck with an interesting thought. The World Health Organization lists asthma as one of the chronic conditions (together with diabetes and heart disease) that make someone more vulnerable to becoming severely ill with the COVID-19 disease. Well this certainly makes sense, the coronavirus attacks the respiratory system and if anything is making our respiratory system weaker then it follows contracting this virus or any other respiratory virus would make things worse.

So what to do? A 1985 Swedish study demonstrated that asthmatics who practice a vegan diet have a marked decrease in their need for medications. In addition they have fewer and less severe asthma attacks. No specific diet is a cure for asthma, but anything you can do to reduce the symptoms seems like a good thing.

If you have asthma and are worried about experiencing more severe outcomes from COVID-19 or any flu, you might want to consider adopting a vegan diet.

There is more you can do. Vitamin C and. Vitamin D are both helpful in combating COVID-19 as well as colds and flu. The best source of Vitamin C is fresh citrus fruits. During the flu season you should eat at least one orange a day. For Vitamin D you should take a good supplement. Just a couple of extra tips.

Stay safe.

Waquim Filsaime
24 May 2020
19 April 2020
05 January 2020
03 November 2019
20 October 2019