2020 has completely transformed the restaurant scene, but the restaurant model has been strained for finances even pre-pandemic. This is a unique moment to zoom out and build a more resilient, equitable system that truly works for chefs. So what are the options beyond the usual apps? Is this a good time to start a food business? Can ghost kitchens produce high-end cuisine? What are the trade-offs among third-party delivery sites? Join a discussion with chefs and insiders who have experimented in this field.
Thomas McNaughton, owner, flour+water
Eric Minnich, private chef; previously, The Commissary, Madera
Geetika Agrawal, program director, La Cocina
Maggie Spicer, hospitality expert, founder of Benne
Charlie Yi, ghost kitchen expert and consultant
Moderator: Tali Perelman, KitchenTown
Resource kit: https://drive.google.com/drive/folders/10SuIIzVp9BHHSzF4LswjCzIivVrdg-RE?usp=sharing