With more than 75 percent of his business gone during the early days of the pandemic, David Brooks started selling his high-end cheesecakes exclusively online.
When the Covid-19 pandemic hit in March, chef David Brooks was working 90 hours a week expanding his gourmet cheesecake business to restaurants locally and planning an April 1 rollout to restaurants nationwide.
In a matter of days, both markets dried up as officials slammed the doors on restaurants across the country to keep the virus from spreading. But Brooks, who’s learned to deftly pivot during 40 years in food service, redesigned his business model in a matter of weeks to keep his company, Dave’s Artisanal Cheesecakes, afloat.
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