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 that dining out has changed for good. March 2020. States are shutting down restaurants. That is a sector that has switched off overnight. Like so many in the restaurant i
March, 2020. States are shutting down restaurants. Thats an Industry Sector that switched all. When you look at big moments like that, how do you face it . What do you do . It was so not in our play book. Major d was telling people i know youre used to this, but thats a remarkable thing to have on a constant basis. People have been waiting for four hours. It was something i didnt have the strategy. We werent able to go to work or order food. No food in the Grocery Stores. But my Chicken Farmer saying now his business is wiped out and Big Box Stores are frantically trying to make deals with these guys. By the end of march, 2020, financial losses and Employee Burnout had taken a toll. Introduce yourselves. Did you close . We never closed. Which in retrospect probably would have been the smarter move for everybody. Because nobody knew what to do. Nobody knew what to do. I think our business was already on a lot of ropes. My per view showed me we were running on very archaic system. In New
spiral every time. it s good seeing everybody th there. laura: it was a lot of fun thank you very much i m laura ingraham this is the ingraham angle from your city tonight. taken for granted that s the focus of tonight s angle. when addressing black voters on the campaign trail president donald trump rick regularly raised a provocative question. we can never fix our problems by relaying on the same politicians who created our problems in the first place. like how much african american communities have suffered under democratic control. to those i say the following. what do you have to lose? laura: it turns out minorities are losing a lot. and joe biden s america they ve gotten order as her streets of anger dangerous. especially in urban areas and it s tragic. regularly every day people need to be safe they are harassing people in the bigots involved. it can lids create a dangerous situation. almost got attacked by a homeless person a couple days ago. i worry abo
place into a market almost. like a corner market. we transformed the entire restaurant into a bodega, and takeout and delivery within 24 hours. there s no other grocery store within this area of downtown. something that kentuckians don t really hear about. they are like, what is a bodega? they would see tortilla chips, we were doing frozen burritos. anything that you can imagine to keep the ship afloat. we were partnering with nonprofits every week, doing lunch specials, we were going live on social media. all of our specials are going to be centered around slightly healthier eating habits. we make our drinks around pop culture, buy one get one free to go cocktails. 39 states allowed cocktails to go on a short-term basis in 2020. today, 22 states plus d.c. have legalized to go cocktails permanently.
so we could say let s just fold it in. i m going to ask you the obvious question which i m sure some of your customers asked you. why don t you raise the prices? that s because since we are an outlier, people at the end of the day, people price shop. and you think perception. oh, yeah, absolutely. it s all about optics. any pushback from your customers about this? so minimal it s not even worth counting. honestly, it s positive. for even more clarity, the owners include a link on their menu that provides guests with more information about their new business model. obviously there s two sides of the coin. some customers think that they should not be charging this service charge. some other restaurants say it s 22% because otherwise i m going to close and also please tip. so it s right. it runs all over the place. so the bottom line is there s probably no definitive right way to do this.