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The Spoon

Daily news and analysis about the food tech revolution

Coronavirus

Some NYC Restaurants May Close Again Due to COVID-19

Nine New York City neighborhoods are at risk of having to shut down both indoor and outdoor dining due to rising COVID-19 cases, according to a Sunday press briefing from Mayor Bill de Blasio. Pending approval from New York Gov. Andrew Cuomo, NYC will close schools and nonessential businesses in those nine zip codes, which are in Brooklyn and Queens, starting Wednesday.

The affected neighborhoods are those neighborhoods where the test positivity rate for COVID-19 has been “above 3% for the last seven consecutive days,” Mayor de Blasio told CNN.

The proposal comes just one week after NYC allowed restaurants to reopen dining rooms at 25 percent capacity. If it goes through, restaurants in those nine zip codes would have to return to offering delivery and takeout meals only.

The news is just the latest blow to NYC restaurants, which have taken some of the hardest hits of the industry-wide meltdown brought on by the pandemic. Recently, the New York City Hospitality Alliance said that 87 percent of the 457 restaurants, bars, and nightclubs it surveyed could not pay their rent for the month of August. And at the end of last week, the Alliance released a new report jam-packed with some unsettling stats. As of Aug., employment in the restaurant industry was only 55 percent of its pre-pandemic level from Feb. 2020. Meanwhile, nearly half, or 44 percent, of NYC restaurants have used outdoor seating. It need hardly be said that shutting down that outdoor dining will be another serious blow to business across those nine zip codes.

Offering delivery and takeout bring in some revenue, but as we’ve discussed before, those formats are not yet enough of a lifeline to save a business. In some cases, delivery — an area plagued by controversy and sky-high commission fees for restaurants — can do more harm than good to a business’s margins.

Nor do many independent restaurants have the money to invest in some of the recent developments around off-premises ordering, like GPS-enabled pickup systems, sophisticated digital-ordering technology, and native delivery platforms. Meanwhile, Paycheck Protection Loans are running out, which means so is any hope of governmental assistance. Last week, the U.S. House of Representatives passed the updated $2.2 trillion HEROES Act, which would include $120 billion in relief for independent restaurants. However, it is not expected to be taken up by the Senate.  

Recipes for Relief Ends Initial Run, Raised More Than $11,000 for Chefs and Bartenders

Recipes for Relief is ending its inaugural run today after raising more than $11,000 for foodservice workers like chefs and bartenders out of work because of the pandemic.

The initiative was launched at the beginning of May, at the height of the shelter-in-place orders that forced so many restaurants to close dine-in operations or shut down completely. As we wrote back then:

Recipes for Relief is a website where famous chefs and mixologists post recipes for meals and drinks. Each recipe features a title, the name of the chef who created it, and a short description. You can choose to purchase the recipe for $2, $5, or $10. All of the funds go directly back to the chefs or mixologists. 

Recipes for Relief (RfR) was spun out of meez, a company building a recipe management software tool for professional chefs and mixologists, allowing them to digitize, edit and scale their recipes.

RfR was only supposed to last through the end of June but was extended through today. In that time, thousands of recipes were downloaded and RfR raised more than $11,000, all of which went to the chefs and mixologists posting content, with meez covering the operational costs of running the site/service. While today may be the last day to make purchases through Recipes for Relief, the site will be coming back.

“The main reason to stop for now is to build something much better and more scalable,” meez Founder and CEO, Josh Sharkey told me by phone this week. “My goal is to scale chef’s knowledge and IP, and what we did for Recipes for Recilief was a great step one. Next we want to create something that is genuinely a new revenue stream for chefs.”

Sharkey told me that unlike other avenues chefs have explored for revenue generation, like online cooking classes, a next-gen RfR can provide better scale. Instead of having to commit the resources and time to teach and record an online video cooking class, a cook could simply put their recipes up online once to reach a large audience.

One of the ways Sharkey wants to improve RfR is by helping content creators better market and monetize their recipes. During the first phase of the pandemic, the company learned that people tend to purchase whatever recipe had the best photo. The next version of RfR seeks to provide guidance around marketing tips like hero images as well as different pricing tiers.

With so many restaurants shutting down permanently because of the coronavirus, chefs and bartenders will be needing new sources of revenue, and ones that scale and provide meaningful income.

For those that can wait, Sharkey said that he is targeting a re-launch of Recipes for Relief at some point towards the end of this year, beginning of next.

McDonald’s Halts Reopening Plans. Here’s What That Could Mean for Restaurants and Restaurant Tech

McDonald’s is pausing its reopening plans for dining rooms for three weeks following a rise in coronavirus cases around the U.S., according to The Wall Street Journal.

To be clear, the mega-chain isn’t (yet) re-closing dining rooms that are already opened. The WSJ reports that McDonald’s restaurants that have already reopened may continue offering dine-in service “if their jurisdiction allows it.” Right now, roughly 2,200 of the 14,000 U.S. locations are open for dine-in service. 

But it could well mean that all newly reopened McDonald’s dining rooms will have to shutter again in the near future. The McDonald’s news comes as some U.S. states are seeing new surges in coronavirus outbreaks. Texas, Florida, Arizona, and California lead in terms of the number of new cases. 

In response, restaurants that had already reopened or were planning to are instead having to grapple with another shutdown. California governor Gavin Newsom ordered the closures of all reopened bars and restaurants (among other businesses) in 19 counties. New York City halted its plans to reopen indoor dining on July 6, and Texas put the brakes on its own plans about a week ago. 

McDonald’s pausing its reopening plans nationwide in response to all this will undoubtedly influence other national restaurant brands that have already reopened some stores. 

But like everything else about this virus, when it comes to these re-closures, confusion reigns supreme. In some states, only bars are closed. In others, like California, stops to reopening plans only apply to certain counties. And some businesses are voluntarily closing their doors.

All of this makes for yet-more uncertainty for restaurants, particularly independent businesses that have been struggling to keep the lights on for the last couple months. The hope is that more restaurants are better equipped to deal with dining room closures, now that they’ve been through the process once and have (hopefully) implemented to-go strategies to offset some of the lost revenue. But that feels overly optimistic, given how badly the pandemic has already decimated the restaurant industry.

It also calls into question the long-term viability of some front-of-house-focused restaurant tech solutions that rushed to unveil “contactless dining room” packages. If more states hit the pause button on reopening plans, companies like Presto, Paytronix, and Sevenrooms may again have to pivot in order to remain relevant.

Some States Halt Re-Opening, Bars Ordered to Shut Down

Twelve states have stopped their former plans to re-open businesses amid continued growth and record setting numbers for coronavirus infections. Florida and Texas have shut down bars, and Texas also reduced capacity at restaurants from 75 percent to 50 percent. California ordered bars to shut down in seven of its counties, including Los Angeles county.

As CNN reported over the weekend, states halting their re-opening plans include Arizona, Arkansas, Delaware, Idaho, Louisiana, Maine, Nevada, New Mexico and North Carolina. Washington state also announced over the weekend that it is not moving into phase four of its re-opening.

Coronavirus cases continue pretty much unabated across the U.S., with a record 44,726 new cases reported last Friday.

The restaurant industry has been decimated by the pandemic As my colleague, Jenn Marston wrote last week:

As of June 15, roughly 140,000 businesses were listed on Yelp as closed. While retail got hit the hardest, restaurants came in at a close second, with 23,981 businesses closed. And here’s the kicker: more than half — 53 percent — of those restaurants currently closed won’t reopen, according to Yelp.

For most restaurants across the country, re-opening dining rooms meant fewer tables spaced further apart, as well as a host of other guidelines such as disposable menus and servers wearing face masks, all meant to help prevent the spread of the coronavirus.

And there’s some indication those measures were working in bringing people back. While restaurant sales were down year-over-year, NPD data showed that they sales were growing, even as cases of COVID spiked. From a recent NPD press release announcing the firm’s latest findings:

For the week ending June 14 total major restaurant chain transactions are down -12% versus the same week a year ago, which is -1% below the previous week but the ninth consecutive improvement year-over-year, reports NPD. Quick service restaurants still managed to improve slightly to -11% versus year ago compared to -13% the previous week. As dining rooms reopen, full service restaurant chains continue to have the strongest improvement in customer transaction declines, having a week-over-week gain of 12% in week ending June 14, moving up +6 points on a year-over-year basis to -26% versus year ago.

It’s too soon to say how high the number of COVID-19 cases will reach over the next few weeks or how many more restaurants and bars will have to close again as a response. Offering takeout, drive-thru, curbside pickup, and other off-premises channels was a small lifeline to businesses during nationwide shelter-in-place mandates. Restaurants large and small are being encouraged to continue keeping their focus on these areas, in the hopes that off-premises will help them keep the lights on if dining rooms are once more forced to close. 

Can Food Tech Save the School Cafeteria?

I’ve been getting emails from my son’s elementary school saying that they plan on having some form of in-school instruction come September (knocks on wood). Some of the new regulations to ensure that happens are things like requiring masks, limiting the number of kids who can interact with each other, and social distancing.

There is obviously no perfect solution, and there are still a ton of unknowns, but my son is excited at the prospect of going back to school and hanging out with his friends. (Plus, teacher dad is not his favorite.)

My big question is around how schools will handle activities outside of the sit-down classroom. Specifically for the purposes of The Spoon, how will the school handle the cafeteria and lunch? Facemasks can’t be worn by kiddos while they are eating. Talking (read: yelling) will be tough six feet apart. And kids, well, will be kids.

Do they need plexiglass shields in between each kid? Individually packaged meals? Should they eat outside? (Though here in the Pacific Northwest, that’s only possible until October.)

I write about companies doing innovative things to battle this pandemic every day. Robots delivering meals. Vending machines replacing the salad bar. Mannequins to enforce social distancing in restaurants.

But none of these solutions seem to be up to the task of managing the unique chaos of a school cafeteria packed (or at reduced capacity) with a bunch of 5 – 10 year olds. Is there any way to innovate school lunch in the time of COVID-19?

The question is so broad and complex that I feel like I’m asking it into the wind because it seems like there is no answer. Maybe a Spoon reader has a better answer or at least an idea. So what do you think? What can food tech do to keep the cafeteria as safe as possible?

ResQ Launches Checklists to Help Restaurants Manage COVID-19 Cleaning Guidelines

ResQ, a software platform that lets restaurants manage repair and maintenance tasks, announced today the launch of its Checklists feature. With it, the company aims to help restaurants better handle “the exhaustive list of health and safety guidelines for reopening to reduce the spread of COVID-19,” according to a press release sent to The Spoon. 

The new feature is available for free to restaurants in the U.S. and Canada, and joins ResQ’s growing collection of tools, which also includes maintenance management and invoicing, asset management, and workflow management for maintenance tasks. ResQ counts Pizza Hut, Tim Horton’s, and other well-known chains among its restaurant clients. 

Checklists digitizes the old pen-and-paper process of assigning daily upkeep tasks to restaurant staff. In a pandemic era, that list of tasks is considerably longer and might include things like disinfecting high-touch surfaces much more frequently, wiping down all screens (POS, kiosks, etc.), cleaning the lobby more frequently . . . the list goes on and on.

The problem is that there is no industry standard for that list. Back when restaurants first started to reopen, the National Restaurant Association released some suggestions around cleaning and sanitizing, but those are more guidelines than detailed instructions. Nowhere is there a definitive guide to sanitizing a restaurant during a pandemic.

ResQ’s Checklists doesn’t claim to be the definitive guide, but it does go pretty far in addressing the many tasks restaurants must do on a daily basis in order to meet the new standards for sanitization. With the feature, managers can create customized checklists specific to their business and space, and also take advantage of pre-loaded “COVID-19 prevention” checklists:

Via the ResQ app or website, a restaurant manager can create a new checklist or edit an existing one. Each checklist can be assigned to a specific staff person and given a frequency (e.g., “hourly”). For restaurants with multiple locations, checklists can be assigned to specific stores, ensuring standardized cleaning and sanitization processes across a brand’s locations.

Managers can track the progress of each task and, because the entire system exists in the ResQ app, pretty much anything except the cleaning itself can be done remotely. 

ResQ joins a number of companies using tech to help restaurants keep up with new expectations around cleaning and sanitization. PathSpot’s scanner uses visible fluorescent spectroscopy to monitor how well employees have washed their hands. Fujitsu’s AI-enabled sinks can also closely monitor hand washing. Elsewhere in the restaurant, some businesses are putting their touchscreen kiosks behind glass, which is easier to clean and doesn’t disrupt operations.

Keeping a restaurant extra-sanitized is paramount at a time when many consumers are still wary about going out to eat and COVID-19 cases are on the rise in some states. Like I said above, there’s no one set of rules every restaurant in the country must follow, which makes the proper sanitization something of a juggling act these days. Software like ResQ’s can at least standardize the process for restaurants across their own locations, not to mention help track how well their staff adhering to their tasks.

The Food Tech Show Podcast: Will You Be Dining With a Mannequin?

Most of us are eager to start dining in again at restaurants, but are we ready?

We discuss the huge spectrum of responses we got when we asked our readers if they’re ready to start dining in restaurants again on this week’s Food Tech Show, as well as some of the innovative ways restaurants are dealing with dining in the era of COVID.

One restaurant is putting mannequins at tables as a way to fill in the gaps between socially distanced diners. Another restaurant in Amsterdam is seating diners in glass houses.

Other topics discussed on this week’s show include a small bowl-food-for-one cooking system looking to make its way into college dorms and small apartments, and a leap forward in cross-industry collaboration for food traceability.

Just click play below or listen on Apple Podcasts, Spotify or wherever you get your podcasts.

New Study Shows Why Re-Opened Restaurants Can’t Ease Up on To-Go Ordering

Over half of consumers are still not willing to actually eat in restaurants, according to new research from Washington State University that was sent to The Spoon. If stay-at-home orders are lifted, 61.67 percent of consumers are still won’t dine at a restaurant immediately, according to the new study. That’s still a boatload of people wary about going out to eat, but the figure is actually down 4.19 percent from two weeks ago.

The new research follows up on a previous report by WSU’s Carson College of Business released at the end of May. Both papers examine COVID-19’s ongoing impact on the restaurant and hotel industries.

Other notable numbers from this new report include:

  • 13.06 percent of respondents said it is “very likely” they will eat in a restaurant dining room immediately, up 4.4 percent from two weeks ago.
  • 24.79 percent suggested that they will only feel comfortable to dine in when their communities can better test, trace and isolate COVID19 cases.
  • 14.27 percent said that they will only feel comfortable to dine in at a sit-down restaurant when the COVID-19 vaccine becomes available.
  • 64.71 percent said various technologies at sit-down restaurants will be necessary in order to minimize human-to-human contact.

On that last point, the research lists contactless payments, digital menus, and service robots as a few of the technologies consumers would like to see in their local restaurant going forward, which is in line with many of the predictions about what restaurants will look like in a post-pandemic world. 

WSU’s new research also underscores the need for restaurants to continue with their off-premises orders even with dining rooms reopening. Would-be customers are clearly still wary about sitting down in a restaurant, reduced capacities remain in place for dining rooms, and there’s still no coronavirus vaccine available. All of which is to say, the restaurant industry has a long, slow recovery still ahead of it.

Watch: Chef José Andrés Video Chats with Dr. Fauci About How to Re-Open Restaurants

What kinds of masks should staff wear? Should they use gloves or hand sanitizer? What should you do if a positive case of COVID-19 hits your business? These are just some of the questions that Chef José Andrés had for Dr. Anthony Fauci about safely re-opening restaurants during the pandemic.

Chef Andrés hosted a video chat with the epidemiologist today on Instagram and asked a bunch of straightforward, practical questions for the now-famous epidemiologist. It’s a good watch for any restaurant owner looking to open back up and even for restaurant goers to better educate themselves before heading back out to eat.

It also covers a lot of what we’ve been wondering about ourselves here at The Spoon as we begin the slow process of emerging from the pandemic.

Bye-bye, Buffet! A Look at Restaurant Reopening Guidelines Across the U.S.

With states slowly lifting restrictions on restaurants, some trends are emerging that give us a hint at what most dining rooms will look like going forward.

Some of these guidelines, like those around dining room occupancy and the banning of buffets, are what we expected. Others, like Washington State’s requirement that restaurants keep logs of customers’ names and contact info, took me by surprise and might also be harder to enforce. And still others, like California, are putting a different spin on some of the standard guidelines (more below).

For pretty much everyone, increased sanitation procedures, the wearing of face masks, and mandatory temperature checks for staff will be required for restaurants moving forward. Social distancing measures in the dining room will be the norm, too, and a number of operational changes are recommended by different states for keeping space between people. 

Here’s a quick rundown of some common trends we’re seeing across states that have reopened or are planning to in the near future: 

Reduced occupancy. Gone are the days of crammed dining rooms and trying to pack and turn as many tables as possible. Some states, like Indiana, are requiring restaurants to open at 50 percent reduced capacity. For others, that number is as low as 25 percent. California, in particular, hasn’t designated a specific percentage, but will instead determine each individual restaurant’s occupancy “based on its size.”

Reduced party sizes. Planning to celebrate your birthday with a big group of friends at your favorite restaurant? You can’t. Most states are restricting the size of dining parties to less than 10 people (Arizona, Arkansas, Georgia), and in more cases (Mississippi, New Hampshire) six or fewer. For those who want to dine with 15 of their closest friends, you may have to go virtual for the foreseeable future.

No bars. Very few states have announced any guidance around reopening bars, and many have gone as far as to say that bar areas of restaurants must remain closed for now. However, some states, like New Hampshire, are allowing temporary delivery of alcohol when it’s ordered with delivery or takeout meals. Texans, in particular, are hoping this trend continues forever.

Prioritize to-go orders. “Where practicable, take-out and curbside pick-up services should be prioritized over dine-in services,” reads Georgia’s restaurant reopening guidelines. Arizona’s (rather loose) guidelines note that restaurants should “Continue to provide options for delivery or curbside service even if a location offers dine-in.” Most other states’ guidelines have some language around encouraging takeout, delivery, curbside, and drive-thru orders. That makes the National Restaurant Association’s 2019 prediction of off-premises driving the bulk of restaurant sales in future more relevant than ever.

Reservations (should be) required. Most states are encouraging restaurants to require reservations. It’s unclear how serious this measure will be enforced. That said, with even massive QSR chains now testing reservations platforms, it’s likely most casual-dining establishments we previously walked into will require reservations made ahead of time in order to manage capacity.

Order ahead and contactless payment options. Across the states that are reopening or planning to, contactless payment options and the ability to order meals ahead is highly encouraged. This is good news for restaurant tech companies everywhere, which are madly pedaling those technologies in the hopes of remaining relevant to the front of house.

Bye bye, buffet. This one’s a no-brainer, and it’s also not a recommendation. Arkansas says they are “prohibited.” Georgia restaurants must “discontinue the use of salad bars and buffets.” 

The next steps in this reopening process will be restaurants trying out these procedures, technologies, and operational changes. It’s too soon to tell which ones will be easy to implement, which ones will be a nightmare (hi, customer logs), and if the need for new ones will arise as dining rooms reopen. Expect at least several weeks of trial and error, unexpected challenges, expected challenges, and pleasant surprises as more states reopen and the industry moves forward.

Restaurants Re-Opening in Washington State Required to Keep a Daily Log of Every Customer

Washington state Governor Jay Inslee yesterday released the rules restaurants must follow if they want to re-open for dine-in service. Among the new requirements, restaurants must keep a daily log of all customers’ names and contact information for contact tracing purposes related to the novel coronavirus.

The new regulations are part of the Phase 2 re-opening plan for counties in the state that have met certain COVID-19 case-related criteria. So far, eight counties in Washington have qualified.

Inslee released a 13-point document outlining new procedures restaurants in the state must follow, including:

  • No bar seating
  • No parties or tables bigger than five guests
  • Only 50 percent capacity for both indoor and outdoor seating
  • Tables must be six feet apart
  • No buffets or salad bars

Additionally businesses are “strongly encouraged to require their customers to use cloth face coverings when interacting with their staff.” And though requiring staff to wear facemasks isn’t listed in the 13 points, “Cloth facial coverings must be worn by every employee not working alone on the jobsite unless their exposure dictates a higher level of protection under Department of Labor & Industries safety and health rules and guidance.”

The requirements listed above aren’t that surprising for anyone who’s been following the restaurant industry in the time of COVID-19. All these rules seem to be pretty standard for any dining room re-opening during this pandemic. The one bit that is extra is this rule:

If the establishment offers table service, create a daily log of all customers and maintain that daily log for 30 days, including telephone/email contact information, and time in. This will facilitate any contact tracing that might need to occur.

Washington isn’t the only place with this customer log requirement, Maine has something similar, as do the cities of New Orleans and Austin.

The first question that comes to mind is exactly how restaurants will go about doing this. Granted, there will be fewer people in a restaurant at any given time, but restaurants will need to implement protocols for getting the names and spellings (and contact info!) of every single member of your party or family (even the kiddos) at some point before or during your meal.

Keeping a database of customers seems like a prudent step towards stemming and second wave of the virus. But prudent isn’t necessarily the word I’d use to describe large swaths of our population right now. It’s not hard to see this issue becoming politically divisive for the protest set who might see this as treading on their freedoms.

If these types of daily log requirements spread, it’s not hard to imagine that restaurant software providers will offer it as an add-on to their existing service. As we’ve written before, companies like Toast are scrambling to demonstrate their value to cash-strapped restaurants just trying to survive.

Of course the bigger, more existential question for the restaurant industry right now is whether people will go to restaurants like they did before. If fear of the virus doesn’t keep customers away on its own, will facemasks and handing over personal information?

Lunch Meat and Waffle Makers? NPD’s Susan Schwallie on How COVID-19 is Transforming our Dining Habits

The coronavirus pandemic has upended almost every aspect of our life, and eating habits are certainly no exception. What, where, and how we’re making and consuming our food has transformed dramatically in the past eight weeks alone.

At today’s virtual event Changing Food Habits in the Era of COVID-19, Susan Schwallie of market research firm NPD Group dug into the data on how the pandemic is shifting the way that we eat. Some you might be able to guess (more carbs and online grocery), but NPD’s numbers give some surprising insight into where and what we’re eating right now — especially at home. Here are a few of the biggest shifts she’s seen:

More Eating at Home
Unsurprisingly, as restaurant dining rooms around the country shuttered in March and consumers began working from home, people started to eat more at home. Schwallie noted that there was about a 6 percent lift in the number of meals consumers ate at home this April, compared to the same time period last year.

That might not seem like a lot. But according to Schwallie, “these are actually massive numbers.” Consumers already ate about 80 percent of their meals at home, a carryover from the shift away from restaurants after the 2008 recession, so that additional six percent equates to millions of meals.

The Return of the Sandwich
Not only are people eating more at home, what they’re eating is also shifting because of the pandemic. Schwallie noted that consumers are cooking in big batches, relying on leftovers, and buying private label and less expensive brands to make their dollars go further. As she pointed out, these shifts are pretty similar to what happened in the wake of the 2008 Recession — only now, disruptions in the supply chain are causing temporary shortages of products like flour, yeast, and pasta.

The Recession also saw the rise of brown bag lunches — something that’s not exactly relevant now. In fact, Schwallie noted that lunch is the meal experiencing the biggest shift lately, as office workers no longer pick up food to-go from restaurants. “It’s the return of the sandwich,” she said.

In fact, the food with the biggest spike in at-home consumption since the pandemic began? Lunch meat. (The beverage with the biggest spike is — you guessed it — wine.)

Source: Susan Schwallie, NPD Group

The Rise of Niche Appliances (and Carbs)
With more people cooking at home, it’s no surprise that we’re relying more heavily on kitchen appliances. But the type of appliances may be surprising. Schwallie said that in the week ending March 7 — around the time that people were realizing they might be at home a lot over the coming months — there was double-digit growth in sales of niche food and beverage appliances like soda makers, grills, pasta machines, and pizza ovens.

She noted that “carb-related categories” also experienced an uptick in home usage: waffle makers, air fryers, rice cookers, bread makers, etc. One obvious reason is that consumers are turning to comfort food right now. Schwallie also pointed out that as people get into cooking ruts, they might dust off specialized appliances to spice up their meal routine.

Switching to Online and Digital
“COVID has been an accelerator for everything online and digital,” Schwallie stated towards the end of the event. That’s certainly true for the food sector. She noted that third-party grocery delivery experienced a nearly 300 percent increase in sales in April alone.

As we’ve covered pretty extensively here on The Spoon, restaurants are also making rapid pivots to go digital. Schwallie said that online ordering for takeaway orders from restaurants is on the rise, as are ghost kitchens built to fulfill said orders.

Source: Susan Schwallie, NPD Group

What’s Next?
So which of these trends will stick around once shelter in place orders lift and we’re able to return to restaurants? Schwallie named ghost kitchens and online grocery orders as some of the technology that will carry over into the post-COVID world, for sure. Baking bread and using our waffle makers, though? Those trends might not have the same staying power.

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Next Thursday we’ll be back with a virtual event on The Future of Kitchen Design in a Post-COVID World, with Johnny Grey. Sign up — and check out our schedule of upcoming online events — here.

You can watch today’s event in full below:

Changing Consumer Food Habits in the COVID-19 Era