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Why restaurants are more resistant to pandemic shutdowns this time around

This week’s episode of the RB podcast “A Deeper Dive” features a discussion between Editor-in-Chief Jonathan Maze and Editor-at-Large Peter Romeo on the third wave of COVID-19. By Jonathan Maze on Dec. 02, 2020

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Restaurants seem to be more resistant to state shutdowns this time around.

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Editor-at-Large Peter Romeo, who sits down with host Jonathan Maze to discuss the current state of the pandemic.

States have started closing dining rooms again. The federal government has yet to pass another stimulus package. That has angered restaurants that face a potential loss of business—and some might not make it through the winter.

Romeo and Maze discuss these issues, and what could happen in the next several months, with or without a federal stimulus.

Please have a listen.

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A Deeper Dive  coronavirus  News 
Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.
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