A little more than a year ago, the National Restaurant Association forecasted the hot culinary trends of 2020. Among its top 10 were “delivery-friendly” menu items and recipe ingredients that relieve stress.
Here we are nine months since the coronavirus pandemic came to America, and at least these predictions were spot on.
Owners and operators of restaurants, including those associated with hotels, have come up with creative ways to do business and stay open to some degree.
In this episode of Lodging Leaders podcast, we talk to two restauranteurs who differ in their business models and strategies to sustain or grow their business during the coronavirus crisis.
Steve Palmer is a James Beard restaurateur nominee and founder of The Indigo Road Hospitality Group in Charleston, South Carolina, who has kept most of his 24 restaurants open by shifting to a home-delivery model. Alp Franko is founder of The Local Culinary, a ghost kitchen franchise in Miami, Florida, who sees online meal ordering and delivery as the hottest food-and-beverage trend of the early 21st century.