CIFBM: Managing Restaurants in the Time of Coronavirus- A Look at Emerging Best Practices

Social distancing may be good for keeping the population healthy, but it’s terrible for an industry meant to bring people together. No event in recent memory has had such a profoundly negative impact on the restaurant industry as the coronavirus pandemic. Even though governments around the world have begun to slowly lift some of the restrictions that were put onto restaurants, it is very clear that the effects of the coronavirus are far from over. With extensive safety protocols, concerns about new outbreaks, and customers reeling from economic uncertainty, there are still plenty of unanswered questions about what it really means to “reopen” in this new environment.

On May 12, a panel of restaurant operators from around the world will share best practices for navigating operational challenges and seek to envision a post-COVID “new normal.” Panelist will include Lindsey Brous Gitlin, Owner, Collegetown Bagels; Michael Cortelletti, Owner, Food Democracy; Christopher Gaulke, Lecturer, Cornell School of Hotel Administration; and Michelle Ho, CEO, Golden Burger Group.