What next for restaurants?
What will it mean to be a restaurant after coronavirus?
Lockdowns around the world have seen many restaurants close overnight, but how many will be able to re-open once restrictions are lifted? And if so, what will they look like? Graihagh Jackson hears from a top New York chef and a London food writer how an existing culture of high rents, razor-thin margins and low-paid workers has plagued the industry leaving many vulnerable to permanent closure. Could this forced break be a chance to 鈥榬eset鈥� for the better? A strategist explains how restaurants need to completely re-orientate their business models to weather the storm and keep their suppliers in business in the process. Plus, a veteran franchise investor explains why - contrary to many others - he is excited about the opportunity this time of huge change could bring.
If you would like to get in touch please email thefoodchain@bbc.co.uk.
(Picture: Man arranges single table outside his restaurant in Rome. Credit:EPA/FABIO FRUSTACI/主播大秀)
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- Thu 7 May 2020 02:32GMT主播大秀 World Service
- Thu 7 May 2020 10:32GMT主播大秀 World Service
- Thu 7 May 2020 15:32GMT主播大秀 World Service Australasia
- Thu 7 May 2020 17:32GMT主播大秀 World Service East and Southern Africa & West and Central Africa only
- Thu 7 May 2020 21:32GMT主播大秀 World Service except Europe and the Middle East
- Thu 7 May 2020 22:32GMT主播大秀 World Service Europe and the Middle East
- Sun 10 May 2020 07:32GMT主播大秀 World Service
- Mon 11 May 2020 00:32GMT主播大秀 World Service except Americas and the Caribbean & Australasia
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The Food Chain
Examining what it takes to put food on your plate
