Chef & Restaurant USA Magazine Issue 6 Retour à l'édition précédente

The world has ground to a halt. Never before have we seen anything like this, and we hope, we will see nothing like this ever again.

For our industry, one which already had many challenges and relied on a good economy and confidence in dining out, this feels catastrophic. Governments around the world have offered help with employee salaries and government backed loans - but the worries are still there.

Sadly, around the world, as there are casualties for the population, we fear there may be some casualties for the hospitality industry. Some establishments may never reopen, for some employees, they will never go back to the place of work they were in before the pandemic.

So, where does that leave us? Well, we must fight on. We must navigate the situation we are in now, and we must prepare for the next. Some of you have turned your kitchens over to cooking for the vulnerable, for the health and emergency service workers. Some of you are busy planning and preparing recipes for use when you do go back to work. Social media is full of inspirational at-home cooking demonstrations, suppliers are generating content to keep you full of ideas.

We will get through this. Together. We will reopen and re-establish our businesses. Together. Because we have to. We have to get hotels, restaurants, bars - all hospitality businesses back open. And we will. Together. We need to practice forward thinking. Together. And, when businesses are back open, and the tills are ringing again, we must look for those who did not manage to re-open and offer them opportunities and positions within our own businesses.

Stay safe. Stay well. We will continue to bring you the magazine. Because we are in this with you. In the meantime, please reach out to us via @chefpublishing Tell us what you are doing and tag us in your posts - we need to know you are safe, too.