Good Food continues coverage of innovative moves by chefs and restaurateurs to stay in business during the pandemic. Community refrigerators are popping up across the city to feed those in need. Plus, eggplants are cropping up at the Santa Monica Farmer’s Market, and a battle over apricots is brewing in Moscow.
Restaurant pivots, community fridges, apricots
From this Episode:
Reserving the right to stay in business: How Tock is helping restaurants during pandemic
When restaurant owner Nick Kokonas saw reservations dwindle from fully-booked to zero in Hong Kong-based restaurants that used his booking service Tock , he realized the...
‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
David Wilcox was $150,000 in debt two years ago with his restaurant, Journeyman in Atwater Village. Wilcox decided to shut that down, and in the same space, he opened Hail...
Using social media to build new business
Some restaurants are using social media and underground dining circles to create new business opportunities during the pandemic.
Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
Market correspondent Gillian Ferguson catches up with Nguyen Bui, a former sous chef at Rustic Canyon who is now operating Ăn Cơm , a Vietnamese food pop-up in West LA.
9 community fridges dot sidewalks across LA
Community refrigerators are percolating across the city for people who’ve lost income and lack reliable transportation. Residents stock these fridges with fruit, veggies,...