Before the pandemic, about half of all Americans dined out at least twice a week. The pandemic has pushed hundreds of thousands of restaurants into bankruptcy—and the rest are struggling to stay afloat. In order to keep the lights on, many have shifted their business models, and are embracing innovations and experimentation.

Host Sonari Glinton checks in with his friend Steve Lombardo in Chicago, who manages the Gibsons Restaurant Group. They’ve been hit hard by the pandemic. Colleen Vincent of the James Beard Foundation gives us a reality check on the restaurant industry at large—and explains why the stakes are so high. Executive Chef Shaun Garcia, from Soby’s in South Carolina, is teaching would-be diners how to cook his menu in their own homes. Chef Ed Hardy embraces the ghost kitchen model to cook his way out of trouble. And Chef Lex tells us what it was like to cook inside the NBA Bubble.

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