Publications
Publications
- June 24, 2020
- Harvard Business Review (website)
Wolfgang Puck on Leading His Restaurants Through the Pandemic
By: Boris Groysberg
Abstract
Chef Wolfgang Puck shares his experience leading his restaurants and other businesses through the pandemic crisis. He explains how his company has pivoted to find new sources of revenue and how he has become a vocal advocate for the restaurant industry. He also explains how he’s thinking about the re-opening process: “We’ll adapt to the changing attitudes and behaviors of our customers because we have to make them feel comfortable. We have to make them feel safe so that they trust us and come back to the restaurant. In the short term, we’ll do the best we can to keep employees and customers safe. Our challenge in the long term is: how can we make our business as close as possible to what it used to be?”
Keywords
Coronavirus Pandemic; Restaurants; Restaurant Industry; Reopening; Health Pandemics; Crisis Management; Organizational Change and Adaptation; Safety
Citation
Groysberg, Boris. "Wolfgang Puck on Leading His Restaurants Through the Pandemic." Harvard Business Review (website) (June 24, 2020).
About The Author
