Molner's Table

How to Help Restaurants This Winter

Molner sits down with New York City restaurateur Danny Meyer

No industry has faced tougher economic challenges from the pandemic than the restaurant industry. In a special episode of Molner’s Table, KCM CEO John Molner speaks with Danny Meyer, the CEO of Union Square Hospitality Group and founder of the fast-casual sensation, Shake Shack.

When the pandemic hit last year, Meyer — like most restaurant owners — was forced to lay off more than 70% of his staff. Since then, the restaurateur says that the government has failed to come to the restaurant community’s aid.

“Boarded-up restaurants are not good for the community and they’re definitely not good for restaurant employees,” Meyer told Molner. For Union Square Hospitality’s restaurants, some changes are here to stay. With a limited kitchen staff, his restaurants pared down their menus, offering six appetizers instead of twelve. “No one needs 800 wines on the wine list,” Danny said.

Looking ahead, Meyer believes consumers will ultimately be the ones to determine when it’s safe to return to restaurant dining. In the meantime, e says, “order as much takeout as you possibly can.” He recommends the popular food shipment service, Goldbelly. Try dinner from Gramercy Tavern or BBQ from Blue Smoke.