Source: Food and Wine
The coronavirus touched down in the U.S. early this year, and by mid-March, restaurants across the country were suddenly and almost entirely shuttered. The pandemic decimated, in one cruel swoop, an industry that employs more than 15 million people, and was projected to do $899 billion in sales this year. Chefs, who are ordinarily consumed by the relentless pace of restaurant work, suddenly have the time to think about what the industry might look like after all of this when it's safe to reopen.