Covid One Year Later, What’s the State of the Restaurant Industry? [Video]
Latin Biz Today checks in with experts: 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 1 of a 2 part series.
This second series is a follow top to last fall’s video entitled: Latin Biz Today Panel Explores the Restaurant Industry’s Survival- Part 1 [Podcast] and Latin Biz Today Panel Explores the Restaurant Industry’s Survival- Part 2
With warm weather right around the corner, and 100 million vaccines administrated across the country, a dark cloud still hangs over America’s food industry. 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.
Almost a year after the pandemic found its way to America, Hispanic business owner celebrated chef Carlos Gaytán, famous restauranteur Danny Meyer and Myriad Restaurant Group CMO Tracy Nieporent, update Latin Business Today on their ongoing struggles to overcome a global pandemic and its effects on the restaurant industry and America’s dynamic food culture.
Within this fragile ecosystem, these innovators, dreamers and seasoned professionals are ready to resurrect everything from the art of elegant dining spaces, to the phrenetic vitality of experimental pop-ups and food carts. For Danny Meyer, hospitality is the natural exchange humans have always craved, “It’s kinda like a hug – you give one and you get one back.” Even during a global pandemic, food remains the staff of life, how we connect, care and celebrate together as a society.
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