“The seasonality of business hasn’t changed much but what we’ve seen is that there have been almost extra seasons thrown in,” says Ricky Gomez, owner of Palomar in Portland, Oregon. “There was the delta variant season. There’s now the omicron season.” There is often a slowdown when the weather changes in Portland in October, Gomez says, but in 2021 that slowdown happened much earlier because the delta wave hit Portland in August.
Looking ahead, planning for unexpected “seasons” seems likely to remain part of restaurant operations. The pandemic, according towriter Ed Yong, isn’t going anywhere — it will just evolve and change. “With COVID set to be a permanent fixture in our lives, more surges and variants are possible,” hethis month.
. Cassava used to be open six days a week — two years into the pandemic, they’ve reduced it to five. “It was a paradigm shift,” says Ioroi. And with their monthlong closure behind them, the couple are prepared for more unpredictability in the future. When it comes to running a restaurant, COVID, they say, changed “the concept of time, definitely.”Thanks for signing up!
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