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?”
Talk to us! Email your experiences (and thoughts, opinions, and questions—anything, really) to firstname.lastname@example.org.