Part two of an in depth conversation with Hispanic Chef Carlos Gaytán, Danny Meyer and Tracy Nieporent on the status of food, food culture and the restaurant industry at the potential apex of a global pandemic.
Editor’s note: This is part 2 of a 2 part series: View Part 1 here: Related content:Covid One Year Later, What’s the State of the Restaurant Industry? [Video]
A year after a COVID found it’s way to America, celebrated Hispanic Chef Carlos Gaytán famous restauranteur Danny Meyer and Myriad Restaurant Group CMO Tracy Nieporent, update Latin Business Today on their ongoing journey to overcome a global pandemic and it’s effects on the restaurant industry and America’s dynamic food culture.
Navigating one of the largest shifts in the history of the food service industry, restaurants are changing the way they embrace everything from using social media to keep their customers engaged, to harnessing the phrenetic vitality of experimental pop-ups and food carts. Within this fragile ecosystem, these innovators, dreamers and seasoned professionals continue to work towards resurrecting the unique experience of fine dining or just the enduring enjoyment of eating out.
As states and the federal government ramp up a new series of funding and policy efforts aimed at rebuilding their industry, chefs, restauranteurs, and food service entrepreneurs are looking ahead towards recovering what’s been devastated by COVID. “When you do it the right way,” says Chef Carlos Gaytan, “you know you’re not just helping your employees and your businesses, but you’re helping to teach the world.”