Article by:
Regan Stephens
As 2020 came to a close, vaccines were on the horizon and an end to the pandemic felt like it might finally be in sight. So when we asked chefs to tell us what trends they anticipated for the new year, some predicted joyful, special occasion dining would come back with a bang. Many also told us, for worse and occasionally better, all the ways COVID-19 altered their businesses—from the ingredients they used in their dishes to how, when, and where they were serving them.
Fast-forward a year, and though much has changed—vaccines are here! So are variants—the industry is still feeling the impact of the pandemic, in the form of supply chain issues, staffing shortages, and general burnout. But there also have been massive innovations—and hopefully more to come—in how we operate restaurants and eat at them. Read full food and drink article here.
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