More insights two years after the emergence of COVID19, America’s food service industry is still coping
Editor’s note: This Restaurant Industry Update is Part Two of a Two Part Series. Find Part One here.
LBT checks in with Chef Melba Wilson, Andrew Rigie and Tracy Nieporent on the status of food, food culture and the restaurant industry after two years working within a global pandemic.
Two years after the emergence of COVID19, America’s food service industry is still coping with the structural roller coaster of navigating the business of feeding people within a global pandemic. Current worker shortages, shifting regulations and global supply chain issues continue to complicate this industry’s recovery – one that remains critical to the larger US economy.
Celebrity chef Melba Wilson, Executive Director of the New York City Hospitality Alliance Andrew Rigie, and Myriad Restaurant Group CMO Tracy Nieporent, update Latin Biz Today on the imaginative ways in which the food service industry is progressing with it’s miraculous economic recovery. Helping to re-set the table for communities desperate for small slice of normality, these food industry veterans are tirelessly working to maintain safe conditions as larger amounts of people return the night life and dining experiences they love.
Merging new technologies, and hybrid work environments with good old-fashioned customer service care, these seasoned professionals are ready to re-establish everything from the art of elegant dining spaces, to the joys of comfort food, and the political advocacy that helps bring people back to shared tables. Because in the end, as Andrew Rigie puts it, “food feeds the body, but dining out feeds the soul.” Join us for this thoughtful two part podcast series.
Enjoy part 2 of this 2 part podcast…