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
it s crazy. in the middle of the pandemic i said we are going to do something in downtown l.a. you definitely picked a challenge. good restaurants go anywhere. they will find you. totally, yeah. what is the story? this is the story. i don t tell nobody but now they now, we don t charge extra for it but you can do it half and half, you can do half rosa and half marinara. that s nice. the pizza legend said he s uncertain about the future but that s the business. i think we are adjusting to it, still. you think the business is more challenging post pandemic than it was prior to the pandemic? we are more aware of it now. what is your future? my future is presumptuous. i prepare myself for tomorrow
people show up everyday. it s crazy because the middle of the pandemic, when i say, oh, we ll do something downtown l.a. anybody that s smart, that s the stupid as when you opened downtown phoenix. you picked a challenge. i do. but good restaurants go anywhere. they ll find you. yeah, totally. what s the story here? garlic. this is the story. i don t tell nobody but now they know. we don t charge any extra for it, but you can do half and half. half rosa and half marinara. that s nice. he says he s uncertain about the future, but that s the business. i think we re adjusting to it still. you think the business is more challenging post pandemic than it was prior to the pandemic? we re more aware of it now. thank you. we appreciate it. thanks. what s your future? my future is presumptuous.