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