The restaurant industry is attempting to resuscitate itself after the coronavirus lockdown, it is unfortunately for some restaurant owners, already too late and they are performing a post mortem rather than recovery plan on their restaurants. .
While restaurants are coming to terms with the new normal and opening up to completely different economic landscape than when they pulled their shutters down in March, restaurant owners are looking to adapt and to be all things to all diners. Is it possible to evolve and still make ends meet?
Restaurant owners are well use to having to adapt to changing circumstances. Restaurants in New York had to adapt to the shock of 911. It took as long as two and a half years for tourism to recover. There are lessons to be learned in how we move forward on the world post lockdown.
As part of David Chang’s podcast, Too Small to Fail series, Chang and Chris Ying speak to Lincoln Carson of Bon Temps (2:44), Eric Bost of Auburn (29:54), and Marguerite Mariscal of Momofuku (55:08) about the experience of closing restaurants due to the coronavirus pandemic.
Many chefs looking to diversify their income streams during the pandemic turned to consumer packaged goods as a way of getting their products and brand out there. But where does one start? Chef and CPG convert Kiki Aranita explores the detail of retail.
Our new five-part video series, 'The Secrets of Fine Dining', brings you incredible tips and tricks, straight from the chef’s kitchen, to level up your fine-dining cooking techniques and plating skills. Take a look.
It's pumpkin season again, but how can you elevate your pumpkin cooking skills this year? Kiki Aranita has some simple but delicious suggestions for everybody's favourite winter squash, including step-by-step recipes. Take a look.
As Scotland's restaurants prepare to reopen with restrictions, the country's foremost chef, Tom Kitchin, says 'enough is enough' and demands that restaurants be allowed to open fully. Here's the full story.