Ernesto Gomez is bed ridden by COVID19, can he save his restaurants?

<p>If you want to be swept away in a story about resilience, reinvention and catching dreams, this episode is for you. Then combine it with compelling advice from three experts, <a href= "https://www.linkedin.com/in/robert-carter-3953589/">Robert Carter</a>, <a href= "https://www.linkedin.com/in/chrisbarrett2/">Chris Barrett</a> and <a href="https://www.linkedin.com/in/dukemckenzie/">Duke McKenzi</a>e on how to engage the head, heart and wallets of customers. It is appointment listening for anyone wanting a post-COVID comeback.</p> <p><a href="@ernestokut">Ernesto Gomez</a> is a first-generation Canadian who fell in love with food watching and then helping his mother and grandmother prepare meals in their Mexico kitchen. Curiosity led him to explore Chinese and Italian food and when he was old enough, travel the world, feeding his mind with possibilities. Ernesto returns to Mexico and opens a restaurant and attends the school of hard knocks. After five years with his knapsack packed with experience, he goes off on another exploration and returns to Vancouver, where his family has immigrated. Bored and restless he wanders into Nuba restaurant and meets Victor and then, well, I won’t spoil that part of the story.</p> <p>What Ernesto and Victor build in terms of restaurants, formats, culture and community is a case study in entrepreneurship. Armed with a war chest, they set their sights on a new location in Spain and then COVID-19 attacks in more ways than one. They have to shut down their restaurants, and Ernesto catches the virus. For anyone thinking this is a common flu pay attention to how Ernesto, strong and healthy has to fight for every breath and during that time, fight to keep their dream alive and jobs for his employees.</p> <p>Small Business Matters series, presented by RBC.</p> <p><span style="text-decoration: underline;"><strong>Ernesto turns a passion into a career (1:06)</strong></span><br /> Hunting deer with his father, cooking with his grandmother and his early passion for cooking supported by his