The top 10 episodes of In the Kitchen with Bret Thorn

Tony Darden looks to get Mooyah Burgers, Fries and Shakes to the other side of coronavirus

The president of the better burger chain accelerated plans already in place to fulfill customers’ needs.

Nate Weir, culinary chief of Modern Market and Lemonade, adjusts to the coronavirus pandemic

Menu development works differently when social distancing is in play.

Michael Chon explains how to do Korean barbecue with social distancing

The CEO of Kijung Hospitality Group discusses the challenges and opportunities of business during the pandemic.

Beyond Sushi chef, owner Guy Vaknin discusses running his restaurants in NYC during the coronavirus

The chef and owner advises being realistic about business plans.

How Kevin Lillis adapted when the coronavirus forced Jaxon restaurant to close right after it opened

The operator shares the lessons he’s learned.

Shaun Garcia adapts to coronavirus by offering comfort food to go

The executive chef has created family meals to give customers what they crave.

Cousins Subs marketing shifts messaging and operations in response to coronavirus pandemic

With dining rooms closed, fast-casual chain ramps up takeout, drive-thru and delivery.

Chef Michael Schulson navigates full-service operations as Philadelphia restaurants reopen

The restaurateur works to keep everyone safe, recruit staff and draw customers.

Charlie Palmer works on new business models for a post-pandemic world

The legendary chef has new techniques for managing labor and controlling costs.

Carl Howard, CEO of Fazoli’s, discusses how the chain has thrived during the coronavirus pandemic

Streamlined operations and a family bundle have boosted sales.