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
have 12. so, they re all listed right here. we have national brands like pay way, zen burger, 800 degree pizza. we also brought in local brands. normally 20% to 30% of the ghost kitchen menu is local operations. you are a chef by trade. yes. reporter: looked at your résumé. i did my research. how did you transition from running the line of these high-end restaurants to being in the ghost kitchen airport business? i wanted to give back to entrepreneurs so started a company called hub kitchens, helping underserved, beginning kitchens and created an incubator for entrepreneurs to come rent the space by the hour. that ingenuity caught the attention of david freeman. as we were coming out of covid, we were trying to reimagine our entire program. most of the restaurants were closed, similar to streetside at the ghost kitchen.