Checking In: PublicHouse
We got the opportunity to interview Colby Phillips, one of the co-owners of PublicHouse, about how iconic Springfield hot spot is adapting to the COVID-19 situation.
How Are You Feeling About The COVID-19 Situation, As It Stands Now?
I have mixed feelings about it. One: I feel optimistic that we’ll be able to work our way through it- as a society and as a business. But then, there’s the uncertainty of exactly WHEN and how it will all go down. As the owner of a business, you usually have some kind of control over issues or problems. And when situations arise we typically have explored options on how to get through them. But with this, it’s largely unknown and there’s a huge lack of control. So you try and get out there to fix it, or make your situation better, but you find out there’s only so much you can do. It can be challenging and frustrating.
What Do PublicHouse Operations Look Like Right Now?
Right now, we have online ordering, delivery through food vendors, or have it ready for curbside pickup. Delivery of beverages is on hold at the moment, but we will start that back up again soon.
How Do You See Things Going Back to Normal?
That’s a crystal ball I don’t have. We don’t know – it really depends on how long it takes for us to get spread of the virus under control. I do believe there will be a lot of pent up demand: people want to get out, and want to be social. But, there will also be a percentage of the population that’s wary of heading back out for a while.
What Message Do You Have For Your Customers?
I am very thankful and appreciative. It’s been so nice to see so much outreach and support from our customers. On social media they’re wishing us the best during a difficult time, and it’s great to have so many delivery orders and curbside pickups. We are confident the ship will stay afloat and we’ll be back open and ready in a timely manor to operate safely and efficiently.
Do You Have Advice For Other Business Owners?
Everybody is going to have their own take- every business is different. Some people will temporarily close down for health reasons, stay at home and ride this out – others will keep going with delivery and curbside pickup: I think people need to go with their gut and do what they think is right for them. Not every place can be open for takeout, and operations are always different: working with landlords, vendors and– in this case getting loans and financial relief. Pick what works well for your business and what you’re comfortable with.
A big thank you to Colby for checking in with us. Don’t forget to support PublicHouse- for more detail on their current hours and delivery or curbside orders, check out their website.
Stay healthy – stay safe!
