SUCCESSFUL REINVENTION IN THE AGE OF COVID-19

This from the good folks at @menumagca, with another story of successful reinvention in the age of COVID-19.

With the onset of the pandemic, Chef Michael Thompson (@chefthompson28) took his destiny into his own hands. When his former employer, The Tremont Cafe in Collingwood, ON was affected by COVID-19 safety restrictions, Thompson returned to his family’s farm and began to draw up plans for a new business. On the heels of 11 years in the foodservice industry at establishments from Nova Scotia to British Columbia, Thompson briefly hung up his sous-chef hat to work on his family’s farm and the largest duck operation in Canada, King Cole Ducks.

“I was happy to help during a difficult time but I wanted to get back to focusing on my passion. A friend suggested a food truck and the idea stuck.”

Then, his @_6ft_apart food truck came alive.

When Thompson mentioned his business idea to people, they all assumed he planned to serve burgers and French fries. However, he had a much different cuisine in mind. Thompson wanted to continue doing what he does best – prepare fine dining meals in a fun and approachable food-truck style.

“During COVID, I don’t want to yell out names and have groups standing around.” To avoid this issue, Thompson designed his entire menu around execution. The dishes are complex and take hours of prep in his commercial kitchen, but he executes them off the truck in minutes. He also creates custom menus for special occasions, such as staff appreciation events and weddings.

His specialty is private dinner parties where he pulls his truck right up to the front door and executes a six to eight-course dinner with wine pairings, creating a very unique dining experience.

Like many entrepreneurs during this time, Thompson was apprehensive of consumer perception and acceptance during COVID-19. Despite his worst fears, “my business has been non-stop since the day I started serving back in June 2020.”

Stand tall. Stay strong. Show love. Support local.