- By: Deepali Nandwani
“In a world ravaged by COVID-19 pandemic, we have had to make changes to the way we ran our business. We have transformed it completely. We launched Daniel Boulud Kitchen, a delivery concept with a weekly-changing menu, through an online platform, Tock To-Go. Since May, we have been making food at Daniel Kitchen that follows social distancing guidelines and it’s delivered with the same precautions.
We are offering a weekly-changing menu of French classics with a contemporary appeal, rooted in the rhythm of the seasons, including bistro-inspired brunch menus that we just launched. We’re used to going to people’s homes, but we usually send the chefs, the food, the waiters, everything.
Takeout, I think, is about the quality of the food execution before it leaves the restaurant and the presentation, as well. The only way to survive is to innovate. We have come together as restaurateurs to form a lobbying body that will work with the government to revive the restaurant industry.
The world will never be the same again. We live in a fragile world, where a lot of things are unknown to us. We have had to learn how to fight for our business and get it back on feet again. It is a very strange situation because this is the first time I am not connected with my team at the moment. Many are struggling to stay afloat.
It has made me realise that for any business to survive the crisis, the people and the community come first. If you were to ask me what I could ask at this moment, it would be to tell people to support restaurants in their cities and countries, charities and foundations.”