Nora Gray’s Cardarelli couldn’t wait to ditch takeout once patios reopened: ‘The experience we give only translates in the dining room’
When COVID-19 forced restaurant owners around the world to suspend dine-in service, they had a choice: adapt or die. So they threw every idea at the wall: meal kits, frozen foods, wine from their curated lists , virtual cooking classes and subscriptions for ice cream or pizza. Even Earls, a national restaurant chain, started selling groceries.
“Restaurants are small businesses. Inherently, they’re not very strategic,” says Bruce McAdams, hospitality professor at the University of Guelph. “I think most [of them] are going to drift back to their core business.”
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