We were lucky to catch up with JAHN KIRCHOFF recently and have shared our conversation below.

JAHN, thanks for taking the time to share your stories with us today Has Covid resulted in any major changes to your business model?
For 32 years we were a full service restaurant then COVID hit and everything changed. First we were open for take-out and delivery only, those components of our business were already in place thankfully. As the gradual opening began I worried for my limited staff that they would be at tables taking orders from patrons that had removed there masks(which was allowed). I implemented a new system where folks would come inside masks on and place their orders at one of 3 stations, staff also wearing masks and plexi dividers installed. They chose inside or out, placed their orders and were given silverware and a number(in a table tent) to display on their table. The staff was spilt into 3 groups, order takers, drink runners and food runners. The result has been very positive on a number of fronts. We became a lot more efficient, food came out quicker and less mistakes were made in the order process. Folks may wait in line for a few moments but every other aspect of the experience is quicker. That helped the limited tables(60% cap) to turn faster to accommodate available tables. The most impactful part however is how we have been able to still operate fully with the limited staff we still have as we (like everyone else is searching endlessly for more staff members). They are now a true team, everyone is making more money because I was able to give 20-25% raises FOH, BOH with monies saved and they are splitting all tips that still remain in the industry norm.

JAHN, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I am a restaurateur for 45 years, 34 this year at Deli Lane Café & Tavern. I started cooking at 17 years of age and never looked back. We are a community based breakfast, lunch, dinner, late night joint in South Miami Fl, 1 mile from the University of Miami campus in Coral Gables. We do a lot of catering as well and last year we began doing “campus catering” providing lunch for 200 students daily for 3 local private schools. I ventured into this latest portion of our services as a way to bolster sales sagging from the effects of COVID19 on our business. We are always looking for ways to expand our business, this is the latest addition to that end. Longevity would have to be the most obvious distinction on display. COVID has wreaked havoc on our industry nation-wide and in South Florida is no exception. We are very fortunate to have pivoted correctly and in a timely way to secure our future and the future of our incredible long time staff members. We would not be here today if not for their loyalty and work ethic. We all love what we do, passion is what keeps this ship sailing no doubt about it.

Can you tell us the story behind how you met your business partner?
I was hired as executive chef at a mobil 5 star restaurant in So Fla. My future business partner was a young kid (19) valet, dishwasher. We became friends I elevated him to prep/line cook and the rest they say is history.

Let’s talk about resilience next – do you have a story you can share with us?
We opened in 1988 with a tiny loan from my folks. We were building our business steadily. By 1992 we had opened 2 more locations, then hurricane Andrew hit and we were ground zero. We had 4 out of 10 level damage and my partners home was in Country Walk the community everyone saw on TV around the globe, total devastation. To say getting those restaurants up and running and put back together in 3 days, 9 days and 2 weeks respectfully was the ultimate challenge, we met it.

Contact Info:

• Website: delilane.com
• Instagram: @delilanecafe
• Linkedin: Jahn Kirchoff