Extra! Extra!

All those restaurant pantries that popped up during the shutdown—are they still viable?

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Illustration of jars of assorted vegetables including cucmbers, onions and tomatoes.
You probably can't sell enough pickles to keep the doors open—but building in diverse revenue streams is always good business. / Copyright: robuart

Among the many weighty topics discussed during Food & Wine’s American Express Restaurant Trade program in September, building resiliency reigned supreme. Gregory Gourdet, formerly of Departure in Denver and Portland, Oregon, and now chef-owner of the pending Kann, sat on the Restaurants Reimagined panel. One of his takeaways was that in tandem with the continued boom of to-go and delivery, “people want to eat things—pickles, sauces, etc.—from restaurants without dining in restaurants,” he says. “Think on that. What else can you sell?”

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