Andrew Friedman continues his coronavirus Special Report series with his 23rd instalment. This time Friedman talks to Jeff Gordinier, whose article criticised the Trump Administrations Cares Act, saying that it was tantamount to signing a 'death sentence' for America's independent restaurants.
Esquire‘s Gordinier explains and expands on, his impassioned piece that tied restaurants, music, culture, and politics into a that was shared the world over and tapped into the zeitgeist of a hospitality industry locked out of the jobs they love.
Also featuring is Georgia-based chef-restaurateur Hugh Acheson who responds to his state governor’s decision to allow a cross-section of businesses, including restaurants, to re-open, and why his restaurants will remain closed to the public, while continuing to participate in José Andrés’ World Central Kitchen programme.
As England gets ready to reopen its restaurants on 12 April for outdoor dining after the lockdowns, restaurateurs and bar owners respond to the new legislation with some exciting pop-ups and creative al fresco dining solutions. Find out more.
Chef and entrepreneur Harold Villarosa didn't care much for soup kitchens, but a trip to Refettorio Gastromotiva in Brazil changed his mind. Now he says you should hold your next business meeting in a soup kitchen.