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Welcome to the whole story. You may have noticed dining out right now is different than it was before the pandemic. For one, there are fewer restaurants. An estimated 70,000 fewer since covid 19. Higher prices and sometimes added Service Charges that many restaurants say our final to keep them running. More restaurants are Offering Takeout and delivery services. Restaurant and had to adapt and evolve in order to survive. One of the establishments that didnt survive was bobby flays longtime new york restaurant got two. He close the doors days after the lockdown began and that Experience Led him to think about who made it through the pandemic and why. Over the next hour bobby flay takes us to restaurants around the country from oregon to kentucky to new york and introduces us to some of the leading chefs and experts say ....
There it is. the first time i showed up at your place, the mactre d was telling people, shut up, it s four hours. i know you re used to this but that s a remarkable thing to have, people waiting on line for four hours for years and years to eat pizza all of a sudden the pandemic hits and what you guy s do? it s like a movie we never could have imagined. i didn t have a strategy. we weren t able to go to work or order food. no food in the grocery store, big-box stores are frantically trying to make deals with these guy s. by the end of march 2020, financial losses and employee burnout had taken a toll. today will be the last day of limited seating in our restaurants. we never close. in retrospect would have been the smarter move. nobody knew what to do? nobody knew what to do. our business was already on the ropes. my purview showed me we were running out of a very archaic system. in new york city, chef troy was equally shaken when the bottom fell out. we shut our doo ....