It’s been one year since the COVID-19 pandemic forced restaurants around the world to close their dining rooms, and needless to say, a lot of new ideas have come out of this time. Case in point: LABe, a digital gastronomy organization that works with the Basque Culinary Center’s Innovation arm, runs, among other things, a restaurant out of its space in Donostia-San Sebastián. When the pandemic shut the dining room down, the folks at LABe put their digital gastronomy know-how to good use, redesigning everything from the omnipresent QR code to new experiences for delivery meals and improving food traceability at restaurants.
I recently chatted with LABe’s Erich Eichstetter on Zoom about these things and more. You can watch the full video here, and read the full transcript below.
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