The longtime Oakland hills restaurant’s owners adjusted the menu and ordering options as supply chain and other conditions demanded.
), it’s immediately clear their small business survived when many other dining establishments did not due to an odd, transformational blend enacted and amplified during the pandemic: abundant empathy, impressive flexibility and strict adherence to high ethical practices.
Due to an excellent reputation and deep history in the Montclair community, Italian Colors’ regular, longtime customers who favored the Mediterranean slant of Del Giorno, Linguini Vongole, Green Scarves Lasagna and other dishes on the menu, pivoted with alacrity to the food to-go program. Families in the area flocked to order special family meals that included primi or pizza selections, salads, Mom’s Lemon Cake and other choices.
“People weren’t just calling for to-go food,” he said. “From the jump, my father has been anti-tech companies coming in, like Uber taking as high as a 30% cut . We came up with a delivery system that kept our employees working and sold food on the phone. We did it all in-house. People liked to pick up food, to drive into the parking lot, to phone us and wave, to pop the trunk and have us put it in. It made life feel more normal.
As inflation and supply chain issues continue, he said knowing what he should charge and what prices will be accepted requires infinite creativity. Customer numbers today are beginning to climb, with roughly 65% willing to eat indoors. An outdoor patio that is heated and has well-spaced tables continues to be many customers’ choice. Lately, guests are ordering more fish, steak, lobster and duck confit. Bottles of wine that might previously have been only for special occasions, along with tiramisu, are selling at unprecedented levels.
“For that we need a kitchen that can crank out pizzas for kids. At the same time, we need flexibility and versatility for customers who want a fine dining experience that’s safe and comfortable. We have a lot of elderly folks who appreciate that we’re checking vaccine cards and test staff regularly. We have sick pay so staff stays safe and stays home. Retaining competent staff has been really important.
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