Good Food
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.
By Evan Kleiman • • 1 min readSome restaurants are using social media and underground dining circles to create new business opportunities during the pandemic. Los Angeles Times Restaurant Critic Bill Addison talks about their strategies and recommends dishes.
- seasonal combinations on thin crust pizza
- Artist District rotis and patties
- five-course dinners
- upcoming Peruvian independence-themed menu
- riffs on Cambodian fare
- bolognese and handmade pastas
- Bento
The full episode
3 of 6
Restaurant pivots, community fridges, apricots- 0:00Reserving the right to stay in business: How Tock is helping restaurants during pandemic
- 15:13‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
- 23:30Using social media to build new businessYou’re reading this
- 32:44Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
- 40:049 community fridges dot sidewalks across LA
- 48:22Why Armenians and Azerbaijanis are fighting over the apricot
The full episode
3 of 6Restaurant pivots, community fridges, apricots- 0:00Reserving the right to stay in business: How Tock is helping restaurants during pandemic
- 15:13‘The whole point of failure is to learn’: David Wilcox on pivoting to pizza
- 23:30Using social media to build new businessYou’re reading this
- 32:44Charred eggplant, fish sauce, scallions: Vietnamese chef on his dish from ‘Ăn Cơm'
- 40:049 community fridges dot sidewalks across LA
- 48:22Why Armenians and Azerbaijanis are fighting over the apricot