Three experts discuss what the future of dining could look like, including outdoor spaces and changes in procedures for staff
The US restaurant industry employs more than 15 million people and has an economic impact in the trillions, luring Americans to eat out about five times a week.Yet it is now facing near collapse, as coronavirus-related closures have led to plummeting profits and layoffs of an already vulnerable workforce.
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Max Hardy is a chef based in Detroit and founder of the River Bistro and Coop Detroit, a fast casual Caribbean fusion restaurant. In 2019, he was named one of 16 black chefs changing America by the New York Times
Jason Roseis an executive chef and the co-founder and president of Full-Heart Hospitality, a food, beverage and hospitality consultancy group. He has served as a culinary director for hospitality groups including Dean & DeLuca
Kristel Arabian is a former chef; founder of Kitchen Culture Recruiting, a hospitality recruiting firm; and a founding member of the recently formed Independent Hospitality Coalition, a hospitality coalition focused on local and state issues
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