Big Restaurant News
Our hearts have been breaking for the restaurant industry. In the best of times, it operates on slim margins. In the wake of the pandemic, it's eking by with limited seating and meals to-go. Gone are the days of lively crowded bars and shoulder-to-shoulder seating. It's hard to imagine how restaurants can make a profit serving half-full dining rooms, but they're trying. We talked to our friend Guenter Seeger who recently re-located back to Atlanta about what the future of dining will look like. Here's a guy who literally founded farm-to-table dining in Atlanta and birthed a community of protege chefs who have gone on to populate our bustling restaurant scene. Touch-less payments, delivery and spaced-out seating are most surely here to stay. We're doing our part to support the industry by over-ordering (and over eating!). We subscribe to 8 Arm's CSA for a weekly bounty of farm-fresh produce, which we supplement with the One Eared Stag's bodega offerings. Bread & Butterfly delivered some individually plated hors d'oeuvres for a socially distanced gathering at our client Jeff Notrica's house over the weekend. Chef Billy Allin chatted up guest Tia Landau who owns The Albert about how they're making it work in Inman Park. Speaking of making it work, though it didn't commence in May as planned, to celebrate 10 years of the Atlanta Food & Wine Festival (AF&WF), organizers are forgoing the festival and instead serving up 10 days of virtual seminars and socially distanced chef experiences, starting Thursday, September 10, and continuing through Saturday, September 19. The best part? One hundred percent (100%) of ticket sales from the seminars will benefit the talent and 70% of sales from the chef experiences will go back to the restaurants. They didn't have to do the event this year. It would have been easier not to. But this gesture of altruism surely will help. Who's hungry? Let's all do our part.