Turning The Tables

Turning The Tables
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Turning The Tables Downloadable
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Six Key Takeaways on the Future of Restaurants - Free Download
The Turning The Tables digital forum brought together some of the sharpest minds in food - this free download contains six key takeaways from the discussions.
Bee Wilson Natasha Runciman
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Bee Wilson: "We suddenly see the true value of food."
If lockdown has been good for anything, it has reconnected us with our food, says food writer and historian Bee Wilson, and the more people cook at home, the more they discover the true value of food.
Turning The Tables Video Thumb
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Turning The Tables: Watch the Full Talks on the Future of Gastronomy
Watch the Turning The Tables talks in full for measured insight, shared knowledge and practical solutions from some of the sharpest minds in global gastronomy.
Turning The Tables | An Industry on Pause
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Turning The Tables: An Industry on Pause
Education, tipping, the importance of community and different ways of running restaurants.
When the Lockdowns are Lifted
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Turning The Tables: When the Lockdowns are Lifted
Three-Star Michelin take-out, making ice cream to support a food chain, economic advice, consumer trends, business strategy and more.
Grant Achatz
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Grant Achatz on Why Take-Out Will Never Be The Same Again
The three-star Michelin chef talks about what it was like to pivot his world-famous Alinea restaurant in Chicago to offer take out.
Mitchell Davis
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Mitchell Davis on Relief, Reopening and Rebuilding
The chief strategy officer at the James Beard Foundation has been on the ground since day one of lockdowns.
Mitsuharu Tsumura
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Mitsuharu Tsumura on Ghost Kitchens, New Concepts and Cooking for Community
Mitsuharu Tsumura from the Maido restaurant in Peru, Lima, talks about his newest plans to open more local, community and democratic models of dinning in his
Massimo Bottura and Alexa Bottura
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Massimo Bottura’s Advice to Young Chefs
The great Italian chef, Massimo Bottura, offers up advice to a young chef asking about transitioning from a learning role to a leading role, making the jump
Ana Ros
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Ana Roš on Preserving Food Chains
The Slovenian chef Ana Roš talks about how her and her entire team lived on lockdown inside their restaurant during quarantine.
Turning The Tables | Thoughtful Lockdown Lessons
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Thoughtful Lockdown Lessons
Introspection isn’t common in the restaurant industry, but many have found time to reflect on their relationships, both professional and personal, whether it
Rodrigo Oliveira
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Rodrigo Oliveira on Why Cooking for Community is Key
The chef from Mocotó in Brazil speaks about his unique democratic dining model and how this has rooted the restaurant in its local community.
Turning The Tables | Community Lockdown Lessons
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Community Lockdown Lessons
During the period of lockdowns, closures and reopenings, the one thing that has remained evident across the world is the strength of the restaurant community
Mitch Lienhard
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Mitch Lienhard on Quitting a Three-Star Job to Learn Leadership
Mitch Lienhard had it all, top job at one of the best restaurants in the U.S, accolades, he was the winner of the San Pellegrino Young Chef competition and h
Turning The Tables | Reflective Lockdown Lessons
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Reflective Lockdown Lessons
This time of pause has given us all time to reconnect, to reconnect with nature, with family and as Lara Gilmore says in this inspirational collection of loc
Nidal Barake
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Nidal Barake: Run Your Restaurant as a Business, Not as a Restaurant
Nidal Barake is the owner of the Gluttonomy food agency based in Miami.
Matteo Figura
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Trend Expert Matteo Figura On What People Want from Restaurants
Matteo Figura is the food service director for Italy at the NPD market research group.
Turning The Tables | Pivotal Lockdown Lessons
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Pivotal Lockdown Lessons| Turning The Tables
The industry has moved, shifted, evolved and as Brian Canlis says in this inspirational collection of lockdown lessons: they learned to break the box and bui
Fine Dining Lovers Coronavirus Survey for Professionals
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The Coronavirus Survey: The Expert View
Read the Fine Dining Lovers Coronavirus Survey and find out what restaurant industry experts really think about the crisis.
Fine Dining Lovers Survey for Diners
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The Coronavirus Survey: What Diners Think
For the lowdown on the lockdown and beyond, read the Fine Dining Lovers Coronavirus Survey, and find out how diners are dealing with the crisis.
Sasha Correa
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Sasha Correa Asks If Our New Habits Will Last After Coronavirus
Sasha Correa of the Basque Culinary Center wonders whether people can keep up their new food habits as we emerge from lockdown.
Amanda Cohen
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Amanda Cohen: We Need to Fix Our Restaurant Industry
In Fine Dining Lovers’ Turning The Tables, a series of talks by restaurant industry leaders, Amanda Cohen of Dirt Candy speaks about how the coronavirus crisis heighted issues in the industry and how it needs to change.
Nick Kokonas
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Nick Kokonas: Building a Revenue Bridge Out of Covid-19 Towards Future Restaurant Success
Nick Kokonas takes stock of Tock and the Alinea Group during the Covid-19 crisis, and emerges with a plan to beat the challenges of lockdown.
Pandemic Pivot F&B Business Tool
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Pandemic Pivot Business Tool - A Free Business Re-Model Tool
If you're thinking about pivoting, try taking the free 30 minute pandemic pivot tool to crunch some numbers and assess what should work best for your restaurant.
Coronavirus Guide for Takeout and Delivery for F&B Businesses
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A Coronavirus Guide for Takeout and Delivery for Food and Beverage Businesses
If you're thinking of pivoting to takeout or delivery, or you already have, check out this practical guide, full of fuss-free tips and solutions to make sure your new business model runs smoothly.
General Coronavirus guide for F&B Industry
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A General Coronavirus Guide for the Food and Beverage Industry
Discover how to increase customer and staff confidence, and ensure your business is managing the risk of coronavirus effectively in this handy practical guide.
Vaughn Tan interview
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Vaughn Tan: The Smart Thinking That Could Save Restaurants
Vaughn Tan shines a light on how restaurants can adapt to survive and sustain themselves in a new culinary landscape shaped by the coronavirus pandemic.
Ana Ros Team Interview
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Ana Roš: Living in Lockdown with Her Team
Chef Ana Roš shares the highs and lows of being in an extraordinary group lockdown situation with her family and over 30 of her staff members.