How the Pandemic Has Forever Changed Restaurants (So Far)

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How the Pandemic Has Forever Changed Restaurants (So Far)
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Less paper, frequent ingredient swap-outs, and big Thursday nights: chrisecrowley reports on the pandemic pivots that look like they’re here to stay in restaurants

with his co-chef and business partner Jeremiah Stone. Valtierra gives the example of a dessert that doesn’t call for specific fruit, but instead offers a spot for whatever fruit is available. “It’s less about being chef-y and just more about how to use those things to your advantage economically,” he says. “You have to adapt, but that’s not a bad thing.

”“Pre-pandemic, we were way more strict on our sick and call-up policy, but now our messaging to the staff is, ‘If you’re feeling sick, if you’re feeling under weather, please stay home,’” says Kim Hoang, a co-owner ofIn the kitchen, where there’s less flexibility for employees to call out, chef Dennis Ngo has implemented a “quality of life schedule,” where cooks work four days per week with a fifth day on-call.

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