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
what about the delivery costs, did that become an issue at all? we were doing delivery and house which meant, myself. people were like, aren t you the business owner like i m the delivery driver today. but that s what it takes to succeed in a small business. why do you think that you ve been able to survive? i just thought i can pivot, i don t know, i guess other restaurants pivot, too. isn t that what you are supposed to do? you decided to open another restaurant after all of this? how is it different than nacve? during the pandemic, it s a great time because there s a bunch of opportunities. if a space had not been touched for over 50 years, again, built out another kitchen. the new restaurant seats about 200 people. there s three dining rooms. two bars.
all? we were doing delivery in-house, which meant myself you were running to people s homes with bags of food? oh, yeah. people are like, aren t you the business owner? i m like, the delivery driver today. but you know, that s what it takes to succeed in a small business. why do you think that you ve been able to survive all this? i just thought i can pivot. and i don t know, i guess other restaurants pivot, too. isn t that what you re supposed to do? hello. martini. you decided to open another restaurant after all this. how is it different than naive? during the pandemic, it is a great time because there s a bunch of opportunity. the space had not been touched for over probably 50 years. again, built out another kitchen. the new restaurant seats about 200 people. there s three dining rooms, two