Restaurants have been hit especially hard by the coronavirus pandemic and the prognosis for their future doesn’t look good.
The food journalist Matt Goulding spoke to dozens of people in the dining business to find out how restaurants are doing in these difficult times. According to one industry insider he spoke with, America’s independent restaurants aren’t just struggling, they’re facing “an extinction event.” That’s dire news for the vast web of businesses, farmers and employees that make their living cooking food, and the millions of diners that love eating out. Goulding and a panel of local restaurateurs joins us to explore how restaurants are adapting to the “new normal” and how we’ll eat when this crisis is over.
- Matt Goulding, author of four books, most recently Pasta, Pane, Vino: Deep Travels Through Italy’s Food Culture and a four-time James Beard Award winner. His piece for The Atlantic is "An Extinction Event for America's Restaurants."
- Chef Milo Carrier, founder and owner of Arlo Restaurant
- Missy Greis, owner of Publik Coffeehouses
- Scott Evans, founder and president of Pago Restaurant Group, which includes Pago, Finca, East Liberty Tap House, Hub & Spoke Diner and Trestle Tavern.