Half a year into the biggest disruption the modern restaurant industry has ever seen, and the damage has been devastating. Compounding matters is that coordinated, large-scale relief efforts either never got off the ground, or fell short of expectations. The result is that restaurateurs have become more inventive and flexible. That includes
and his Gracious Hospitality Management, including Michelin-starred Korean steakhouse Cote in New York.
“Restaurateurs need to change their mind set; we can’t keep operating the way we have been if we want to survive,” says Kim, 38. “Right now, patience and endurance are the key to getting through this thing.”
Among Kim’s pivots during the pandemic was trying, and then ditching, major third-party delivery services, such as Caviar and Uber Eats. “Their fees can be exorbitantly