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Local restaurant revamps business to succeed during COVID-19 pandemic

How a local restaurant changed its business plan to grow business and number of employees.

CLEVELAND — Brandon Chrostowski, founder of Edwins says the coronavirus forced him to revamp his entire restaurant business plan to be more inclusive.

“We’ve turned out to be busier now, we’re more accessible to a whole ‘nother market. We have a 4 for $40 special. We’re not only French fine dining now we’re meatloaf and potatoes,” says Christowski.

Not only did Edwins rework its menu, Chrostowski literally changed how it does business.

“I brought in more cooler space so we can sell eggs, butter, yeast, more prepared foods. Our local community in Buckeye has said we can’t find it at the local grocery market,” says Chrostowski

Edwins is now producing upwards of 700 meals a day including meals to help a shelter. Chrostowski says his employees are all on board the mission to feed Cleveland and hopes they takeaway a lesson.

“If you focus, if you’re decisive, if you make decisions and you organize around them, you can succeed no matter the circumstance. I can tell you it’s working, like I said business has increased, not decreased,” says Chrostowski.   

Edwins has been able to not only increase the number of customers it normally serves, it’s done so well, its been able to hire more employees.

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