PEORIA MAGAZINE April 2022

D I S H A N D D R I N K G U E S T C O M M E N T A R Y TAKING ON THE CHAINS What separates independents from the big boys? Passion

BY FRANK ABDNOUR

O wning an independent restaurant is a laborious task in any environment, but particularly challenging in a global pandemic. I am a former restaurant owner, and while I sold my business prior to the COVID-19 pandemic, I have quite a few colleagues who still own and operate local restaurants. It ’s no secret that virtually all businesses have experienced hardships during the past two years, independent restaurants being no exception. While I may be a bit biased, I believe these small businesses were able to endure the shutdowns and quarantines because of some advantages that large corporations do not have. For starters, independent restaurant Frank’s famous sundae.

From transforming parking lots into sit-down service areas to running carryout business via online delivery services such as DoorDash and Uber Eats, local restaurants persevered. They were able to successfully continue business, oftenmore quickly than larger chain restaurants, because decisions could be made quickly without having to rely on corporate approval. The smal l “mom-and-pop” shops that survived were able to do so because they did not dwell on the situation, but rather did what was necessary. As we move forward in a post pandemic wor ld , i ndependent restaurant owners will continue to face challenges. With the cost of Left to right: For Frank, Sydney, Donna and Noah Abdnour, the Spotted Cow was truly a family business.

Going anywhere to scoop a few.

operators can be more creative and maneuver more quickly than their larger competitors. Truly successful independent operators have survived during the COVID-19 pandemic because they have been motivated by the love of what they do. The spi r i t of the independent operator is truly like no other, nomatter how hard things get. They’ve had to install plexiglass shields, made their menus accessible by QR code, and rearranged seating to allow for social distancing. They’ve installed pick up windows and transformed indoor restaurants into outdoor facilities. Many eateries, notably fine-dining establishments, had never had to implement carry-out or temporary outdoor seating.

14 APRIL 2022 PEORIA MAGAZINE