Shut Down: Pandemics and Restaurants Do Not Mix

The Passenger with Hugh Acheson

We are in strange times, my friends. You know what the deal is — COVID-19 caused by the novel coronavirus is spreading, infecting and killing people on a scale we're entirely unprepared for. And on the front lines of its commercial victims, anyway, is the hospitality industry. My industry. Strange and scary times, indeed. So while we can't travel or even be within six feet of other people, we're going to shift our focus to the matter at hand. I'm bunkered down at home in Athens and while I'm here, I'll be talking to colleagues to try to figure out the scope of this thing and a way forward. This week, I'm talking to James Beard semi-finalist Chris Wilkins of Atlanta's Root Baking Co., about these shutdowns we are both still reeling from and figuring out, and what it could mean for the restaurant industry as a whole.

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