Global Considerations for Re-Opening Restaurants Industry Support Webinar
In this session, we’ll explore the challenges and opportunities facing chefs across the globe as they look toward re-opening. Moderated by Mitchell Davis, chief strategy officer of the James Beard Foundation, this discussion with Unilever Food Solutions chefs Joanne Limoanco and Gili Haim, Thitid “Chef Ton” Tassanakajohn of Bangkok’s Le Du and Baan, and James Beard Award winner Sarah Grueneberg of Chicago’s Monteverde will tackle health and safety considerations, the economics of re-opening, and best practices and resources for owners and operators.
Top 5 Takeaways:
#1 Despite the challenges that exist from an operational standpoint, it’s evident in markets that are further along in reopening that consumers are excited to go back to restaurants.
#2 Running a restaurant is one thing, but this situation is completely new. Operators are learning something new every day as they learn to transform their kitchens to offer delivery and takeout meals while following social distancing guidelines.
#3 This has been a time of people supporting others. Consumers are supporting restaurants and restaurants have been supporting those who are out of work and need help.
#4 Restaurants have learned to get creative during this pandemic by offering unique options like meal kits and bake at home options. This helps consumers get their favorite meals while also giving them the satisfying feeling that comes with making your own dish.
#5 While there is still a long way to go, there is a mix of caution and excitement in the air. Operators are optimistic about the future and hope to get people safely back inside their restaurants soon.