Online Food Delivery
November 11, 2020
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When asked what single piece of advice she would give to aspiring restaurateurs who might be looking at the state of the industry, and the world, in uncertainty, Kari Hendrick of the The Butcher’s Daughter in LA has one piece of advice:
“Do it. There will be lots of people who are jaded from this [COVID-19, temporary restaurant closures], and have just had enough. But that will open up a lot of opportunities for young people who are bright-eyed, creative and motivated to come in and live out their dream. Owning a restaurant is a mix of food, culture and community, and that's exactly what we all need right now.”
If you’ve been to the Butcher’s Daughter on Abbott Kinney, you know that the food is delicious, and the environment is second to none. The space and concept are both quintessentially Southern California. Affectionately regarded as LA’s “vegetable slaughterhouse,” the philosophy behind The Butcher’s Daughter is to “treat fruits and vegetables how a butcher would treat meat: chop, fillet, carve.” This philosophy challenges the reputation of a city that’s notoriously known for endless substitutions and high-maintenance food trends by, “making the experience as easy as possible for all people. You come in to Butcher's, and eat vegetarian and don't even notice. There doesn’t need to be any over thinking or inner turmoil. It doesn't have to be a part of some 'cut out meat for 30 days' thing - it shouldn't be strict. Eating well should be be easy and available for everyone, and people should feel welcome at Butcher's no matter what.”
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The “vegetable slaughterhouse” philosophy extends beyond the food into the environment. A cozy space filled with warm tan woods, distressed tie dye seat cushions, lush plants hanging from sharp butcher hooks, polished bronze, textured wicker and white brick. But when Kari and Butcher’s Daughter had to evolve their business to cater to majority online orders, that perfect environment was the same thing they had to break out of.
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