How to Transform Your Business in a Climate of Change

A great insight into how the owners of two hospitality businesses joined forces to create a vibrant shop and takeaway emporium when both of their businesses came to a grinding halt with COVID-19 restrictions in place.

During the first COVID-19 lockdown Jo and her husband, Ant, were forced to close their restaurant and took up baking sour dough and were delivering their bread through Banburyshire.  As a result of their baking success, they then turned their restaurant into a pop up shop and bakery.

When allowed, Jo and Ant re-opened the restaurant in the summer with extended outside dining areas but realising the business wasn’t sustainable in such a small space with Covid-19 restrictions in place through the winter, they partnered with JJ Jeffries, the owner of a spectacular events venue in Arlescote, moving their restaurant and shop operation to Primrose Hill Farm.

We will be talking to:

Jo Robinson, Owner of Restaurant The Kitchen, Farnborough and Events Catering Company Indulgence Boutique Catering

JJ Jeffries, Owner of Events Venue, Primrose Hill Farm, Arlescote.