Recipes for Restaurant Resilience

Now, What’s Next?

Before the pandemic, about half of all Americans dined out at least twice a week. The pandemic has pushed hundreds of thousands of restaurants into bankruptcy—and the rest are struggling to stay afloat. In order to keep the lights on, many have shifted their business models, and are embracing innovations and experimentation.

Host Sonari Glinton checks in with his friend Steve Lombardo in Chicago, who manages the Gibsons Restaurant Group. They’ve been hit hard by the pandemic. Colleen Vincent of the James Beard Foundation gives us a reality check on the restaurant industry at large—and explains why the stakes are so high. Executive Chef Shaun Garcia, from Soby’s in South Carolina, is teaching would-be diners how to cook his menu in their own homes. Chef Ed Hardy embraces the ghost kitchen model to cook his way out of trouble. And Chef Lex tells us what it was like to cook inside the NBA Bubble.

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The guest speakers are neither employees nor affiliated with Morgan Stanley & Co. LLC. (“Morgan Stanley”). The views and opinions expressed herein do not necessarily reflect those of Morgan Stanley. The information and figures contained herein has been obtained from sources outside of Morgan Stanley and Morgan Stanley makes no representations or guarantees as to the accuracy or completeness of information or data from sources outside of Morgan Stanley. Morgan Stanley is not responsible for the information or data contained in this podcast.

This podcast does not provide individually tailored investment advice and is not a solicitation of any offer to buy or sell any security or other financial instrument or to participate in any trading strategy. It has been prepared without regard to the individual financial circumstances and objectives of persons who receive it. © 2020 Morgan Stanley & Co. LLC, Members SIPC.