Few industries have been as hard hit by the COVID-19 pandemic as the food and restaurant world. According to a survey conducted by the National Restaurant Association, New York state restaurants had to lay off more than 250,000 people and lost nearly $2 billion in revenue in the first 22 days of March alone. And while patrons have been rallying around restaurant relief funds, many owners have been trying to rethink their entire revenue models.
Among them is Hannah Habes, the founder of Matchaful, a New York based cafe specializing in single origin Matcha. The cafe was a staple for health conscious consumers, looking to cut down their caffeine consumptions and adopt a more holistic approach inspired by Japanese wellness practices. We spoke with Hannah about how she’s been able to pivot the cafe business and spin up a sustainable delivery system, all while connecting with new customers looking to prioritize mental health and wellbeing in the midst of a worldwide pandemic.
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