I don’t think that anyone would argue that these are dark days for the restaurant business; all around the globe the ongoing pandemic has forced dining establishments to shut up shop for the time being.
One has to wonder how many of these places will reopen once lockdowns are eased, and how many customers would actually wish to dine in a restaurant with social distancing precautions in place (masked-and-gloved staff, plexiglass shields, tables six feet apart, constant sanitiser application etc.)?
Today I put these questions (and more) to Associate Professor Bruce McAdams of the University of Guelph’s School Of Hospitality, Food, And Tourism Management.
His erudite and sobering responses are concerning, to say the least, but he does see some silver linings amongst the gathered black clouds.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he greatly appreciates Professor McAdams insights.