Reopening: Rebuilding Your Business Model [Free Tool]

Vaughn Tan, author of The Uncertainty Mindset: Innovation Insights from the Frontiers of Food + assistant professor of strategy at University College London, created this 30-minute free tool helps to rethink restaurant business models in the wake of COVID-19. 

We believe our Reopening Critical Path for Restaurants + Bars and this calculator can provide operators with a playbook to navigate daily operations in the midst of the COVID-19 crisis when “normal” is no longer an option.

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The Pandemic Pivot is designed to help operators: 

• See how your current business model might deal with reduction in business due to physical distancing required during and after intense lockdowns.
  

• See how offering a mix of different new products that work with physical distancing might affect your business's profit/loss numbers.

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Instructions | The Pandemic Pivot

1. Before starting, take a look at the example sheets to help navigate and understand the data inputs that apply to your business.

2. Make a copy of this spreadsheet by clicking File > Make a copy (to save to Google Drive) or File > Download (to save to your computer).

3. Once you’ve saved a copy of or downloaded the file:

   • Model Sheet 1 | This sheet shows how your current business will respond to reductions due to physical distancing/lower demand even after reopening.

   • Model Sheet 2  | This sheet shows how new product offerings might affect your business economics.

4. How to use + read cells:

   • Orange Cells | Add and update numbers in orange cells. These cells are used in formulas and calculations.

   • Green Cells | Use green cells for new line items that make sense for your business. You can delete or change contents of green cells.

   • White Cells | IMPORTANT: Don't change or delete content in white cells. Doing this may affect formulas and calculations.

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Pandemic Pivot | Sheet 1
current business structure

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Pandemic Pivot | Sheet 2
new business structure

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Additional Resource from Vaughn Tan

Coronavirus Guide for the Culinary Industry
[This guide] is specifically written to help people in the F&B industry reduce the risk of their businesses accidentally spreading COVID-19. The suggestions are low to no-cost and are generally good practice—they have been evaluated by epidemiologists, public health experts, biologists, and doctors. Full PDF available

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Disclaimer: The consolidated resources are here for your consideration. The information provide above is not legal advice. We recommend talking to your lawyer to ensure all state + federal compliance is maintained. If you do not have legal representation, we would be happy to connect you with legal counsel. We understand that circumstances are changing quickly and we are updating content as it is available.