In the end, it will be the establishments able to pull off personalised service at a distance that will thrive
Normally, when the world shuts down, restaurants thrive. Speak to anyone who works in the hospitality industry and they’ll tell you all about slaving over a hot stove on Christmas Day or August bank holiday. But when Covid-19 entered our lives, and the lockdown commenced, one by one the burners went out in professional kitchens all over the world. Never before have restaurants been shut down en masse.
After the initial shock, it’s been a hive of activity as those working in the British food establishment have come together as one. Professional chefs and home chefs have been cooking virtually side by side via social media, food writers weaving recipe threads on Twitter. Suddenly everyone has a sourdough mother and, in a bizarre bit of table turning, critics have been made redundant by restaurants.
Related: The surprising silver lining of lockdown: Wotsits and spaghetti on toast | Eleanor Margolis
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