‘Small business strong’: Surviving the pandemic

CEO of Crab Boss, Lenell Watson, takes us through his philosophy on persisting through the pandemic to make delicious food.
2:48 | 07/10/20

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Transcript for ‘Small business strong’: Surviving the pandemic
We're back now with the small business strong entrepreneur serving up wildly delicious meals and an inspiring philosophy on surviving this pandemic. My name is lenell Watson. I'm the crab boss. I have a restaurant in Maryland and I have another restaurant that I just opened in Washington, D.C. I boss around crabs and that's how I got the name of crab boss. What inspired it, I had such a wide following of customers, that the demand got so overwhelming I had to get a restaurant to deal with a crowd of people. We're known for our sauce, that's called crab boss sauce and that sauce is the main thing that goes on our platters that people come to get, they want extra sauce. They can never get enough of the sauce. We have a platter called a full combo, it's called a full combo because it comes with an array of different seafood options and different sizes. I was superexcited to have the opportunity to open up a second restaurant. The balloon grew up really big, ready to pop, and then here comes covid. We were supposed back in March, the day I was supposed to start training for new staff they announced that they were locking everything down because of covid. So that balloon kind of deflated a lot right then because it's like all this hope was built up and then all of a sudden, it was like, oh, no, we have to close everything down because of this virus. When covid first hit, we were losing money. After we regrouped and pushed everything to curbside and carryout and redesigned the kitchen, my sales actually picked up. We had crowds of people Ming. We were getting people in and out so fast with fresh seafood. Couldn't get that everywhere. So our system actually allowed us to be more efficient than we were before covid. My biggest worry and challenge during all this was -- was really praying that me, neither any on my employees would get sick and take it home to their family. I just implemented that routine -- masks, washing your hands, gloves, temperature monitoring employees, constantly, daily explaining, expressing the need to be safe. Do I think my restaurant will survive the pandemic? 100%. I think we'll be well off. I think if the pandemic picks up again and they lock us back down, I feel like what was learned during the first lockdown will make it through any lockdown. I'm not going to let this thing beat me. We're going to figure this out. People still need to eat and we're going to figure it out. What an awesome attitude. Everyone in the studio is salivating, crab boss.

This transcript has been automatically generated and may not be 100% accurate.

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