Four Restaurant Pros on the Lessons Learned in 2020
In a panel conversation, restaurant owners and workers share how their communities helped them get through 2020
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Having to deal with muddy, trickled-down governmental guidance or no guidance at all was just one of the many challenges facing restaurant owners and workers in 2020. From limited funds to safety concerns, business owners had to get creative and take matters into their own hands to survive the harsh economic conditions.
And they did. Whether it was turning always-booked tables into a space to feed their now-unemployed staff, or using the forced downtime to create a garden of herbs and produce that they could cook once reopened, these folks found inspiring ways to keep their business turning and their communities fed.