Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top Chef—makes the case that the government's stimulus efforts are a recipe for mass restaurant extinction, and calls for a program targeted directly at saving independent eateries. Then Nigerian-born, New Orleans-based chef and activist Tunde Wey pushes back, arguing that restaurants as we know them aren't worth saving without major reforms.
Restaurants run on social contact and razor-thin profit margins. So COVID-19 stopped them cold, and brought them to the brink of financial ruin. In today's episode, Tom Colicchio—owner of Manhattan restaurant empire Crafted Hospitality and judge on Top Chef—makes the case that the government's stimulus efforts are a recipe for mass restaurant extinction, and calls for a program targeted directly at saving independent eateries. Then Nigerian-born, New Orleans-based chef and activist Tunde Wey pushes back, arguing that restaurants as we know them aren't worth saving without major reforms.