Welcome to Year in Eater 2020, Eater’s annual ritual of eulogizing the past 12 months. In 2020’s final days, Eater NY will be posting questions about New York City’s restaurant scene in the past year, with answers from food writers, photographers, chefs, restaurateurs, entrepreneurs, and even a few local legislators who helped to support the industry through this enormously difficult year. Now, we ask: What is your biggest hope for the restaurant industry in 2021?
Joanne Kwong, president of NYC institution Pearl River Mart and Pearl River Mart Foods: My biggest hope is that Congress signs a proper relief bill (not a skinny one) and quick. Restaurants and retail businesses like ours are hanging on by a string. We are all depleting savings and amassing debt that will take years to dig out from under. But, with funding from the federal government and a comprehensive small business strategy from our states and municipalities, the restaurant industry could embark on a real renaissance since great creativity has always emerged from times of crisis. Small business owners have all been pivoting since Day 1 to make it to the other side of the pandemic; it’s now time for an effective government to share some of our burden and help us rebuild.
Alan Sytsma, editor, Grub Street: That the devastation of 2020 helps people understand just how fragile this industry really is — and that everyone helps to rebuild it in a way that makes it safer, stronger, and more equitable for everyone.
Sonny Solomon, veteran restaurateur and co-owner of Veeray Da Dhaba: For a safe reopening so customers can once again enjoy the whole experience of dining at their favorite spots, and connect with friends and family. With the vaccine here, there is hope that people will be less wary of indoor dining during the winter and help the industry pick up and grow once again.
Keith Powers, NYC council member: After vaccination, three-hour waits all across the city—just a total flood of folks out, patronizing, and enjoying their city.
Clay Williams, food photographer and co-founder of Black Food Folks: That they take care of their staffs as part of the business model, not just for show.
Jackie Wang, project manager of non-profit Welcome to Chinatown: 2020 drew back the curtains on struggles which the food service and restaurant industry have always endured — particularly small businesses. The pandemic made one thing clear: we need to reprogram our views on food service, both on a patron and policy level.
Nikita Richardson, senior staff editor, NYT Food: That it will be more equitable and bad behavior among chefs and other managers will truly be inexcusable. I hope that members of the food media will stop taking chefs at their word and dig deeper into how they conduct themselves within and without their restaurants. There are too many bad actors masquerading as good guys,…
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