How can our food system rebuild and reimagine amid the unprecedented crisis of COVID-19 and a long overdue reckoning with generations of inequity? As every corner of the food world grapples with issues that will define its future, The Big Food Question will tackle practical and philosophical questions alike for eaters, operators, and workers across food business sectors and topics. From restaurants and bars, to processors and distributors, from farms to food banks, The Big Food Question will feature expert guests who help us understand how industries can move forward while prioritizing safety, equity, and economic stability.
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How can our food system rebuild and reimagine amid the unprecedented crisis of COVID-19 and a long overdue reckoning with generations of inequity? As every corner of the food world grapples with issues that will define its future, The Big Food Question will tackle practical and philosophical questions alike for eaters, operators, and workers across food business sectors and topics. From restaurants and bars, to processors and distributors, from farms to food banks, The Big Food Question will feature expert guests who help us understand how industries can move forward while prioritizing safety, equity, and economic stability.
Can Online Food Businesses Pivot to In-Person Service?
The Big Food Question
14 minutes
4 years ago
Can Online Food Businesses Pivot to In-Person Service?
The challenges presented to restaurant owners during the pandemic have been countless. Some businesses have closed. Others have opted to ditch in-person dining and opted for take-away or delivery models. Both local meal delivery and nationwide shipping of meal kits and pantry staples have gained popularity.
A rarer take is shifting a business that solely offered online orders and pivoting to brick and mortar service. But that's exactly what Chef Surbhi Sanhi did. While most restaurants were doing the opposite, Sanhi found a way to turn Tagmo, her online business, into a physical storefront, bringing her unique South Asian sweets to the masses at South Street Seaport.
An unedited version of this interview first appeared on episode 81 of Opening Soon.
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The Big Food Question
How can our food system rebuild and reimagine amid the unprecedented crisis of COVID-19 and a long overdue reckoning with generations of inequity? As every corner of the food world grapples with issues that will define its future, The Big Food Question will tackle practical and philosophical questions alike for eaters, operators, and workers across food business sectors and topics. From restaurants and bars, to processors and distributors, from farms to food banks, The Big Food Question will feature expert guests who help us understand how industries can move forward while prioritizing safety, equity, and economic stability.
