In this episode, we explain the “Covid pivot” in Greater Western New York Region both from the point of view of the restaurant industry specifically and small businesses in general.
In our first segment, Jimmy Butera, President of the Western New York Chapter of the New York State Restaurant Association (NYSRA) gives details about how eateries in our region are coping with the pandemic as well as how he’s done it with his own restaurant in the Village of Hamburg. Kevin Dugan, Director of Government Affairs for NYSRA reveals how Albany has helped (or hurt) restaurants, including the different challenges restaurants in the Greater Western New York Region face when compared to those in other areas of the states (especially New York City). Finally, the two explore how some changes may be permanent and what the favorite pandemic take-out food appears to be.
In the second segment, Seth Greene, CEO of Amherst-based MarketDominationLLC.com and co-host of the Sharkpreneur podcast reveals what he’s discovered about how small businesses have successfully pivoted to new and more profitable areas during these Covid times. He touches briefly on restaurants before offering specific examples of other types of small businesses in the Greater Western New York Region. Finally, Greene goes into the emerging “Coronapreneur” phenomenon, especially as it relates to the gig economy.
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