Andy Meyerson '05
To Hell and Back: How COVID-19 Impacted and Forever Changed Local Restaurants | A Duke Boston Business Network Event
Date: Tuesday, June 15, 2021 | 08:00 am - 09:00 am EDT
Virtual via Zoom
Boston, Massachusetts United States
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COVID-19 had a tremendous impact on all businesses, perhaps none more so than hospitality and especially restaurants. Restaurants strive to be a spot people come to gather, eat and enjoy time together—three things the government sought to limit completely to stem the spread of COVID-19. Government-mandated lockdowns went into effect with virtually no warning and overnight restaurants were forced to shut their doors. Restaurant owners and workers have been forced to navigate an array of rules and regulations to remain in business and in some cases have forced a complete alteration of the traditional restaurant business model. Never before has an industry had to adapt so quickly and in a way that will have lasting effects well beyond the return to "normalcy."
Please join the Duke Boston Business Network for a discussion with Joelle Tomb, owner of SUSHICO in Newton Center (formerly Central), and Rachel Klein, the executive chef at Big Night Entertainment Group, moderated by Ruta Jureviciute Laukien MBA'01, JD'01, LLM'01, a restauranteur in her own right.
The conversation will focus on how the COVID-19 pandemic forced restaurants to adapt and what the future of restaurants will look like as the pandemic subsides. We will also discuss what changes that were adopted during the pandemic are likely permanent and the impact of President Biden's announced Restaurant Revitalization Fund, which is a part of the recently passed America Rescue Plan.
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