Resto resilience: How chefs are combatting the second wave of COVID-19
Source The Gazette
With lowered revenue, ongoing expenses and government subsidies dwindling, you won't hear a lot of restaurants say they're doing wonderfully these days. And yet, plenty of places are innovating, offering everything from heat-and-serve tasting menus to comfort food classics for takeout and delivery. (There are undoubtedly sociologists studying the correlation between COVID lockdowns and fried chicken as we speak.) Then there are multi-brand ghost kitchens, chefs launching meal kits, online marketplaces and a number of new Quebec-born contactless payment startups, which tend to cost less for restaurants than larger delivery apps.