Michigan Food Writers Share Their Biggest Hopes for the Restaurant Industry in 2021
The industry needs relief
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As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Final question: What is your biggest hope for the restaurant industry in 2021?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
My biggest hope is that Congress or the new administration acts and provides support for the restaurant industry. Not only do tens of thousands of these small businesses need triage-like cash flow to help keep them afloat, but they will need continuous support to help them with whatever new restrictions or regulations will come their way. We need leadership on a federal level to support these backbones of our local economies in a meaningful way. An extra $600 isn’t going to do the trick.
Michigan Food Writers Remember Some of the Saddest Restaurant Closures of 2020
Revisiting memories of places that we loved and lost in the past year
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Serena Maria Daniels, Founder and Editor, Tostada Magazine:
Peso had to be the saddest closure of the year for me. I’m hopeful that they will reopen when the time is right, that they’re just taking a break for now rather than continuing to struggle to find ways to bring folks in to eat. I just miss being able to sit out on their patio, enjoy some birria, and pick from their vast margarita menu.
Detroit Writers Recognize Members of the Food Community That Stepped in to Help People in Need in 2020
During some of the most difficult moments of this year, hospitality workers helped keep people fed
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David Rudolph [Courtesy photo]
As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Next up: Was there one restaurant in particular that you felt really stepped up for your local community? How did they do so?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
Saffron De Twah definitely stepped up this year. Chef Omar was among the very first to see that doing business as usual, trying to reconfigure as a takeout or delivery restaurant was not going to work. He’s provided probably thousands and thousands of meals to communities throughout the year and he continues to do so during the holidays. I expect he’s figuring out
Detroit Restaurant Writers Discuss Where They Think the Industry Should Go Next as It Rebuilds
Can local restaurants and bars build a better industry than the one before COVID-19?
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Elise Brehob [Courtesy photo]
As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Next up: Where do you think the restaurant industry should go next as it rebuilds?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
I think we are already seeing restaurants pivoting to redesign their business models to address what’s happening so far in the pandemic. We’ve seen chefs raise money to be able to feed frontline workers and vulnerable communities and partner with urban farms to provide fresh produce to families. We’ve seen some public-private partnerships to this end, which is great. We’ve also seen chefs and restaurants come together to col
The Food Events and Restaurants That Detroit Writers Are Looking Forward to in 2021
There are plenty of reasons to be excited going into the new year
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As is tradition at Eater, we closed out 2020 by surveying local food writers and our own staff on various restaurant-related topics, and publishing their responses throughout the week. Next up: What restaurant or restaurant-related (pop-up, etc.) return or debut are you most excited for in 2021?
Serena Maria Daniels, Founder and Editor, Tostada Magazine:
I really hope to see the Holy Mole contest resume next year. I know that planning events has been crazy in 2020 with endless Zoom sessions, but I was heartened to attend some excellent virtual events that involved high production value. I could see this happening with Holy Mole if in-person gathering hasn’t commenced by next fall. There’s got to be a way to shine a light on the many home cooks who participate in the event each year.