There it is. the first time i showed up at your place, the mactre d was telling people, shut up, it s four hours. i know you re used to this but that s a remarkable thing to have, people waiting on line for four hours for years and years to eat pizza all of a sudden the pandemic hits and what you guy s do? it s like a movie we never could have imagined. i didn t have a strategy. we weren t able to go to work or order food. no food in the grocery store, big-box stores are frantically trying to make deals with these guy s. by the end of march 2020, financial losses and employee burnout had taken a toll. today will be the last day of limited seating in our restaurants. we never close. in retrospect would have been the smarter move. nobody knew what to do? nobody knew what to do. our business was already on the ropes. my purview showed me we were running out of a very archaic system. in new york city, chef troy was equally shaken when the bottom fell out. we shut our doo
Personal opinion, we are literally half a generation away from people paying what restaurants need to cost. somebody who 16 or 17 who hasn t started paying their own prices yet, i believe when they get to the age of when they will start start pay their own bills, the sticker shock is not going to be sticker shock. it will be the norm but we have to get to that point. so everything just cost so much more and you want to stay in business and you want your employees to do well and also you d like to make a living yourself. basically, the restaurant business as we know it is fractured in many ways. yeah, i mean the thing is, if places like ours don t do this, we are going to see a huge regression in the kind of food that we are able to provide for people.
I just landed in north carolina, i am a little hungry so i will make my way over to the virtual ford hall. let s see how these ghost kitchens work in airports. if i was just walking by i would not know this is about food. it has a sleek look, locker one and locker to. this is the first multi- concept ghost kitchen in a airport. the phrase ghost kitchen entered the lexicon at the height of the pandemic. they were lifelines for the restaurant industry. jason johnson, a ghost kitchen
Kuru runs the food whole which opened in 2022. we are here, i will get lunch. i know this pizza concept, very thin crust. a margarita pizza, peppers, you do not see that in airports much. years ago, you have heard about this? you put the money in and you open the thing and take out a sandwich. you are the first face that smiled at me today. we cut produce fresh, we make wings. there is really humans back there doing the same thing that happens at normal restaurants around the world. we can
I just landed in raleigh durham at the airport. definitely a little hungry. i m going to make my way over to the virtual food hall. let s see how these ghost kitchens are working in airports. it seems like a good idea. if i was just walking by here. i m not sure i would know that this was going to be about food. it s got that sleek look, it says locker number 1, locker the phrase ghost kitchen entered the public lexicon at the height of the pandemic. these kitchens with no store front or dining areas were lifelines for the restaurant industry. i m jason. jason johnson, an entrepreneur and, sort of, ghost kitchen guru, runs the which