If there was one thing that 2020 taught us in business is that to be successful you have to constantly grow and change. When we opened our store and café in late 2019 we were looking to serve our customers in the store, café and bar. Just as we were approaching that, all of our worlds turned upside down. And because this is NYC, the rules constantly changed. You can open the café, then you cannot. You can have people indoors, then you cannot. That was the running theme of 2020. We went from a café to fulfillment center and slowly, slowly back to café. We decided it wasn’t going to be about what we couldn’t do, but what we can do.
As we bid a very happy goodbye to 2020 and a warm welcome to 2021 and better times ahead, we’re in a reflective mood. From our first snow in early December, this winter promises to be a good time to burrow in and cook some soul satisfying meals.
2020 has been an unusual and challenging year, to put it simply! In an effort to manifest normalcy, we placed our holiday orders in the spring and hoped for the best. Traditionally we would prepare the shelves and know exactly how we were going to merchandise the products and promote the season. This year with all of the supply disruptions and border and factory closings, we just rolled with it with a smile. This week both stores began to receive tons of new items. Bell and Evans Turkeys have arrived and our kitchen is gearing up for holiday side dishes!
For most people the fall means slowing down a bit, especially in these uncertain times. For retailers, the holiday season is just beginning and we look forward to filling both of our stores with fall merchandise and festive events! New crops of nuts and fruits are arriving daily. We have just finished decorating for Halloween, and with the nip in the air it feels like nature is ready for it.
Most years I feel like time passes very quickly. This year, I have mixed feelings about the speed of time. We just reached our 1-year milestone at IC and on one hand I cannot believe a whole year has gone by. From breaking ground and thinking we were never going to get open, to the reality of actually being open and working. This year has been a wild one.