Dining Do Over
Restaurant experiences have changed dramatically due to the pandemic. Though over 110,000 U.S. restaurants have shuttered since COVID-19 swept the country, those still standing have used this time to reassess. Marcus Paslay, chef and restaurateur of Provender Hall and other Texas eateries, says, “For the fortunate, the pandemic has distilled restaurants down to what is most important [for their businesses to run]." That’s sometimes been quite a surprise. As Sarah Krathen, chef and owner of L’itos in New York City puts it, “Who would have thought three Michelin-star restaurants would do takeout?” We spoke to many in the food service industry to share with us their observations and predictions for a post-COVID-19 world.