SYRACUSE, N.Y. (NCC News) – The COVID-19 pandemic looked to be especially hard on restaurant owners. With limited indoor dining, fewer customers was a given. However, some owners found the slow opening process and low customer foot traffic to be advantageous. SkyTop Coffee Company co-owner Serena Lerner had to adapt quickly back when the store opened in May, but the pandemic might have worked to her advantage.
“The pandemic actually allowed us a little bit of time to pause,” Lerner said. “[We could] make sure that we were able to kind of execute every segment of the business with excellence.”
At first, SkyTop could only sell to-go bags of coffee beans to customers. Gradually, the shop transitioned to a residual indoor experience featuring a more complete menu, offering other items such as teas and ramen. Four months after opening, indoor seating is finally allowed. Capacity is still limited to 25% seating. However, Lerner believes New York state rules haven’t been too harsh.
“There’s nothing within these restrictions that we can’t work with,” Lerner said. “Masks, gloves, all that stuff, it’s for our safety and it’s for the safety of the people that are around us.”
SkyTop Coffee Company’s success during the pandemic has been dependent on such measures. As restrictions loosen, Lerner’s adaptability will assist in the transition to a full in-person experience.
