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Restaurant Hospitality
Restaurant operators share stories from the front lines of the coronavirus pandemic and social-justice movements
RH Staff Mar 19, 2021

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Shaun Fiaccone, president, HumanKind Hospitality, on handling a freak ice storm on top of the pandemic

Thomas Bonfiglio, CEO, Triple T Hospitality Group, on redefining the art of ‘mom & pop’ hospitality

 

 Brian Toll and John Terzian, co-founders, The H.Wood Group, on marketing a virtual brand effectively

Scott Lawton, CEO and founder, Bartaco, on introducing family packs to the menu

Aaron Staudenmaier, chef, Whiskey Cake, on becoming a ‘camp counselor’ by helping his employees’ emotional and mental health, and their cooking

Falguni and Ali Dewjee, owners, Bombay Wraps, on transitioning during the pandemic and store looting

John Secretan, restaurateur, Zinc Café & Market, on focusing on the safety of his staff

Karl Franz Williams, owner, 67 Orange Street, on accentuating the racial divide in restaurant ownership

David Moo, owner, Quarter Bar, on taking issue with New York Gov. Andrew Cuomo’s regulations

Ben Jacobs, co-owner, Tocabe, on reworking his business model

Kevin Lillis, owner, Jaxon, on having to close his restaurant right after it opened

Marc Glosserman, founder, Hill Country Barbecue Market, on looking to his restaurant’s future

Juan Padró, operator, Culinary Creative, on getting ready to reopen dining rooms

José Andrés, founder, ThinkFoodGroup, on putting safety first as restaurants reopen

Shaun Garcia, executive chef, Soby’s, on offering comfort food to go

Aaron Deal, managing partner, The River and Rail, on trying anything and everything to make ends meet

Taylor Lanzet, head of sustainability and supply chain, on staying true to a mission

Henry Rich, owner, The Oberon Group, on maintaining zero-waste, eco-friendly ethos

Nick Kokonas, owner, The Alinea Group, on quickly overhauling a business model

Frank S. Vellucci, owner, Sweetcatch Poke, on how New York City’s reopening plan did not help all business owners

Sean Fowler, chef-owner, Mandolin, on the ‘noble calling’ of hospitality

Sahil Rahman and Rahul Vinod, co-owners, Rasa, on being part of the solution

Elizabeth Blau, restaurateur, Honey Salt, on supporting small businesses

Angie Kim, co-founder, Interstellar, on delaying the opening of her first restaurant

Nikky Phinyawatana, chef-owner, Asian Mint, on how meal kits can feed people’s souls

John Winterman, restaurateur, Francie, on adjusting his business plans

Frank Ostini, owner, The Hitching Post II Restaurant and Winery, on how the restaurant worked to keep its employees healthy

Terry Pham, owner, Fat Straws, on leveraging social media connections to make pop-ups work

Drew Ward, chef, Artisanal Brewing Ventures, on the resilience of the industry

Brendan Vesey, chef and owner, Botanica Restaurant and Gin Bar, on reassessing what matters most

Shachi Mehra, chef-owner, ADYA, on her ‘new normal’

Matt Ensero, CEO, Wing it On, on turning their slow season into record-breaking sales

Alan Sternberg, chef and pwrtner, Common House Supper Club, on coping by cooking

Sam Marvin, owner, Echo & Rig and Pluck, on transitioning from three restaurants to one butcher shop

Mark Ellman, restaurateur, Oceanfront, on keeping the Aloha spirit alive

Andrew Faour, co-owner, The Pub at Chino Hills, on converting one of his restaurants into a retail market

Robert Quick and Matt Gottlieb, owners, il Bracco, on partnering with a local ride-sharing service for deliveries

Delores Tronco-DePierro, restaurateur, The Banty Rooster, on being forced to temporarily close after just three months in business

Mario Marovic, owner, the Lounge Group, on furloughed employees not returning to work

Veljko Pavicec, owner, Sails, on keeping his staff employed and hospital workers fed

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Restaurants and restaurant groups that filed for bankruptcy during the COVID-19 pandemic
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