At the end of September, I sat in a stranger’s kitchen, listening as another stranger told me his plans to open a restaurant with the help of a group of Hotelies. And, that it was going to be done in the middle of a pandemic.
In the middle of November, I sat at a table in a restaurant listening to that same group of now familiar faces look back on the craziest and most rewarding six weeks of their lives. And, it was all done in the middle of a pandemic. Six weeks after I sat inside of 2 Stay 2 Go for their opening night, I joined them the afternoon before their last dinner service. Founder Daniel Jones ’22, Executive Chefs Bobby Dandliker ’22 and Noah Horns ’22 and President Samay Bansal ’21 reflected on the past six weeks and their goals for the future.
After their first weekend in October, they saw great success (so great in fact that the Southern Fried Chicken Sandwich was a staple on the menu every week).