Good Food
Deciding when to keep the doors open during the pandemic
Caroline Styne is half of the powerhouse duo behind The Lucques Group of restaurants with her business partner, Suzanne Goin. Since the 1990s, they’ve navigated the ups and downs of the economy and restaurant trends.
By Evan Kleiman • • 1 min readCaroline Styne is half of the powerhouse duo behind The Lucques Group of restaurants with her business partner, Suzanne Goin. Since the 1990s, they’ve navigated the ups and downs of the economy and restaurant trends. Styne is an award-winning sommelier and wine director whose business acumen allowed the group to expand to 10 locations throughout Los Angeles. She describes the decisions and maneuvers in keeping the doors open.
The full episode
3 of 6
Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemic
- 15:43Deciding when to keep the doors open during the pandemicYou’re reading this
- 29:00When face shields and masks become the new restaurant uniform
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industry
- 47:37A trip to the Costa Chica region of Guerrero — via Watts
The full episode
3 of 6Restaurant fragility, frontline employees, worker resources- 0:00Honey’s Kettle: 60% sales drop to lines supporting Black-owned businesses
- 8:13Restaurant critic on the risks and rewards of dining out during pandemic
- 15:43Deciding when to keep the doors open during the pandemicYou’re reading this
- 29:00When face shields and masks become the new restaurant uniform
- 39:29Low wages, high turnover, and burnout are hazards of the restaurant industry
- 47:37A trip to the Costa Chica region of Guerrero — via Watts