"I think the next two years in the city are gonna look hard in the restaurant industry," López Vermut predicted. Still, the restaurant was not able to ride out the hardships, not to mention the pricey rent a restaurant space on Valencia Street commands. "So the point was, the tagline was, 'Food for families, jobs for hourly employees.' And the point was just making sure that we keep everybody employed." "We went far and it was really incredibly rewarding and I was able to keep everybody employed, which was amazing," López Vermut said. I think that as I've been getting information from a lot of the tech companies that we have served for many years, that they're not coming back or they're not planning to come back until January - that 50% is gone for good in terms of sales."ĭuring shelter in place, López Vermut said she and her team had raised money to make 30,000 meals for local homeless organizations, help managing to retain 17 employees. "When the pandemic hit and shelter in place happened, we immediately stopped receiving office orders and dining obviously went out. "What I started seeing over the years was that people were going into restaurants less and less," López Vermut said. Then the pandemic struck, and shelter in place changed everything.
Delivery had come to make up 25% of the restaurant's sales last year, with 25% from dine-in customers and 50% from catering, she estimated. López Vermut explained that in more recent years, office catering had become a larger part of Pica Pica's business model. But there's only so many crises that I can handle." Immediately, the big crisis hit us and so we survived that, obviously. "When I opened Pica Pica, it opened in Napa at the Oxbow Public Market and it was 2008.
"I ran the numbers and I'm going to have to either get a loan or incur debt - and it's just not something that I'm ready to do," López Vermut said.
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