In this episode, we are joined by Quentin Meloff, the Operations Manager for Aloette Go, a quick service model born from an established fine dining brand in response to the challenges brought about by the COVID-19 pandemic. Quentin sheds light on the unique set of challenges faced when transforming a renowned fine dining restaurant into a successful takeout venture.
One of the secrets behind Aloette Go's success lies in their approach to hiring and training. Emphasizing attitude and a teachable spirit, they take risks with their hires, recognizing that a solid system can turn anyone into a skilled team member.
Discover how Aloette Go prioritizes customer feedback to create an exceptional dining experience. By coming to customers first, they have built a loyal following, ensuring that the offerings resonate with the clientele. Quentin discusses how supplier innovations play a crucial role in quick service dining improvements, showcasing the restaurant's adaptability and willingness to embrace new ideas.
Tune in to gain insights into the ever-evolving restaurant industry, as Quentin Meloff shares the inspiring journey of Aloette Go and its quest to deliver quality food and service in the face of unprecedented challenges.
[00:00] Show intro
[01:23] Aloette Go’s background
[02:02] The differences between fine dining vs. quick service model
[05:55] How did you learn about the takeout model?
[07:29] The customer side of creating a quick service model
[10:32] Considering going from one location to two
[12:34] Systems for the different models
[14:50] FInding the right suppliers
[16:34] The unexpected hurdles in a year and a half of Aloette Go
[19:10] Employment at Aloette Go
[21:33] Third party delivery providers
[24:30] Advice for someone who wants to transition their business model
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