Transforming a restaurant from onsite service to at-home delivery

Six months before the outbreak of the pandemic, Gabriel Tzur opened the doors of a new meat restaurant in Jerusalem’s storied Mahane Yehuda Market, employing a staff of five. Supported by MATI’s business consultants and financial experts, all seemed to be going on track. The bustling market attracted both locals and tourists. Gabriel’s tables were always full.Then the coronavirus reached Israel. Work dried up, profits plummeted. Gabriel realized he must adapt to survive.

Receiving ongoing business mentoring from MATI, he began by significantly reducing expenditures. Then came stage two of the survival plan: how to pivot in no time from serving tables to deliveries throughout Jerusalem.

Today, Gabriel has a new business model, an up-to-date business plan, and has raised the necessary capital to develop a delivery infrastructure, to advertise via the different media channels, and to increase his staff.

The worry of financial collapse is behind him. The restaurant’s doors can open when the pandemic is safely behind us