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BW Talks: How Will Restaurants Change After Coronavirus?


The kind of convenient living that city dwellers took for granted—the spur of the moment dinner at a local restaurant or at an eatery a cab or subway ride away—may be a thing of the past in a world still contending with the coronavirus pandemic. Bloomberg Businessweek’s Howard Chua-Eoan and Bloomberg Pursuits Kate Krader talk to restaurateurs Kwame Onwuachi of Kith/Kin in Washington, D.C., Daniel Boulud of Restaurant Daniel in New York, Moonlynn Tsai, co-owner of Kopitiam in New York, and Marcus Samuelsson of Red Rooster Harlem in New York, about this new unpredictability and how they calculate it into their business plans, as well as the ways they’re approaching their traditional customer base and their communities.


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