Eating Out, At Home
Taking your favorite restaurant’s food back home lets you have it both ways-the experience of a great meal and the safety of your private space. It's an offer that more chefs around the world are embracing to keep business going, even with fewer people in the restaurant.
Nicola Fanetti | Brace, Copenhagen
“We started a takeaway service during the lockdown and we plan to continue this. We are going to have a choice of menus and two seatings per service. The prices will be affordable so that we can reach a larger audience.”
Rosio Sanchez | Sanchez, Copenhagen
“We offer a Sanchez en Casa option for those who want to have the Sanchez flavors at home.”
Helena Puolakka | Savoy, Helsinki
“I am working on sustainable hampers with beautiful packaging that guests can take away for weekend meals whilst going sailing or to summer houses. The mountain of rubbish everyone eating take away is not sustainable.”
Embrace the Challenge
It's hard not to feel gloomy about the future, but some restaurateurs also see the crisis as a chance to reboot, rethink and revive theie industry.
Anthony Genovese | Il Pagliaccio, Rome
“It is in moments like this that the team is important, unity and cohesion, which has helped me to reformulate the whole menu again. I look to the future with hope and tenacity, feelings that have never left me during this period, thanks to the fact that Italy is always ready to renew itself, to invent itself again.”
Martha Ortiz | Dulce Patria, Mexico City
“I am looking for gastronomy projects that can help me expand. One of them is to create a line of table art with Mexican designs. The other is for stores, a line of Mexican products that offers the innovation, quality, price and design that I am looking for.”
Mauro Colagreco | Mirazur, Menton/France
“We need to reinvent ourselves to move forward. The challenge is to turn the darkest aspect of this crisis into beauty, transform the negative into something positive. The creativity we use in our kitchen now needs to be used to think and devise new ways to work together, with our suppliers, gardeners, local producers and artisans. We won’t be able to exit this crisis individually; we must work collectively with a new perspective on the world and the impact of our actions.”
Think Global, Cook Local
For the foreseeable future, people will travel less, particularly for long-haul trips. That means some trusted customers will no longer show up, while another, more local clientele may instead come knocking on the door.
Norbert Niederkofler | St. Hubertus, San Cassiano/Italy
“We started long ago with a project called Cook the Mountain, so totally local, with lots of respect for the local farmers and products. The restaurant business will change for sure with the customers we are going to have. Flights will be much more expensive so less guests flying around just for dinner and food.”