Restaurants

About this episode

The final episode explores the impact of the pandemic on American restaurants and features conversations with industry professionals about the future of dining.

In a moment of profound unrest and unprecedented chaos, Americans are wondering what comes next. For citizens and businesses alike, this is a period of questioning, rethinking and rebuilding -- sentiments that have been reflected in many conversations we've had over the last ten weeks. For the very last episode of Six Feet Apart, we look at what the pandemic has done to one of our social institutions, the American restaurant, to better understand what went wrong, how it might get fixed, and what happens to everyone in the meantime. First, Alex talks to Riley, a server in Nashville who is working shifts at recently re-opened local pub. Then she speaks with to Danny Meyer, the CEO of Union Square Hospitality Group, about what re-opening might look like in the country's hardest-hit city, and the implications for the restaurant business on whole. And finally, she talks to Naomi Pomeroy, the chef and owner of the tiny, critically-acclaimed Oregon restaurant Beast, about what might happen to an independent restaurant surviving on tight margins in a moment of crisis and reinvention. For a transcript of this episode, please visit crooked.com/sixfeetapart .

People in this episode

Host: Alex Wagner

Guests: Riley, Danny Meyer, Naomi Pomeroy

Topics covered

• restaurants
• pandemic impact
• social institutions
• reopening
• food industry
• crisis management

Keywords

• restaurants
• pandemic
• reopening
• food industry
• crisis
• social institutions
• Nashville
• Oregon
• Danny Meyer
• Naomi Pomeroy

Mentioned in this episode

Organizations: Union Square Hospitality Group

Places: Nashville, Oregon, America

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