- what are the economics of closing and restarting restaurants? what determines how long a closed business holds out? - if everyone goes out of business, what happens to all the skilled chefs/bakers/bartenders/servers? do they somehow just reskill and get other jobs?
is there a restaurants/food systems twitter? i’ve seen a whole bunch of articles about how hard quarantine is hitting foodservice, but i’m v curious to see first person threads and news from non-famous people in the industry
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- are farmers and distributors making plans to drastically reduce human contact with food? - is there a possibility the crops/livestock won’t be processed and delivered? - what kinds of disruptions or shortages might you expect in an 18 month quarantine scenario?
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not sure if this is close to what you're looking for, but maybe I've seen in passing: r/Kitchen confidential and r/chefit
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