Restaurant Revival: The Crooked Ram

THE CROOKED RAM (FOUNDED 2018) MANCHESTER

Peter Campbell: “We’re doing whatever it takes to keep The Crooked Ram open.”

It’s been three years of making drastic changes every four months: menus, service setups, seating capacity, and arrangements. Stopping and restarting a restaurant is really tough on inventory, momentum, and morale. Our goal is to never stop the operation and have to restart in a new iteration again, unless by choice.

The Crooked Ram opened in 2018, and like many new restaurants, the first couple of years were a bit chaotic. We were in survival mode getting the business up and running and finding our direction. I don’t think we became a coherent organization until July 2021.

When Covid hit in March 2020, we found ways to stay open simply because we couldn’t afford to close. To survive the pandemic, we had to be willing to wipe the slate clean and start from the ground up. We took risks and pushed projects forward, namely The Yard, our outdoor dining pavilion, and renovated the dining room inside. We opened The Yard in September 2021 and the indoor dining room in late fall 2021, and the gamble paid off. We could have doubled business if we’d had enough staff. Even offering above-average compensation for all positions, we struggle to find people.

“Our core team is the best we’ve ever had. Having women with professional hospitality experience in the top positions has created a collaborative, supportive atmosphere with very little ego. To be honest, I’ve struggled at times to remain positive throughout the past three years. But this team embraces responsibility and accountability, and I’m impressed with what we’ve been able to accomplish.” –Peter Campbell

We’ve kept The Crooked Ram afloat by virtue of our core team shouldering the load. We’re all bussing, serving, and doing dishes. I’m 41, and banging out 14-hour days isn’t as easy as it was when I was in my 20s. Those days and nights take a greater mental and physical toll. But we’re doing whatever it takes to keep The Ram open.

Our core team is the best we’ve ever had. Having women with professional hospitality experience in the top positions has created a collaborative, supportive atmosphere with very little ego. To be honest, I’ve struggled at times to remain positive throughout the past three years. But this team embraces responsibility and accountability, and I’m impressed with what we’ve been able to accomplish.

A restaurant functions as a small factory that goes into production every day, or a theater that stages a nightly performance. In hospitality, our job is to make sure the beer is fresh, the wine is the proper temperature, the cocktail is well crafted, the food is of the highest quality and presentation, and the service is excellent. If we succeed on all those levels, hopefully the guests will have a great experience and come back.