David Chang and Guests Discuss What it's Like to Permanently Close a Restaurant

The restaurant industry is attempting to resuscitate itself after the coronavirus lockdown, it is unfortunately for some restaurant owners, already too late and they are performing a post mortem rather than recovery plan on their restaurants. .

While restaurants are coming to terms with the new normal and opening up to completely different economic landscape than when they pulled their shutters down in March, restaurant owners are looking to adapt and to be all things to all diners. Is it possible to evolve and still make ends meet?

Restaurant owners are well use to having to adapt to changing circumstances. Restaurants in New York had to adapt to the shock of 911. It took as long as two and a half years for tourism to recover. There are lessons to be learned in how we move forward on the world post lockdown.

As part of David Chang’s podcast, Too Small to Fail series, Chang and Chris Ying speak to Lincoln Carson of Bon Temps (2:44), Eric Bost of Auburn (29:54), and Marguerite Mariscal of Momofuku (55:08) about the experience of closing restaurants due to the coronavirus pandemic.