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Is survival on the post-Covid menu for restaurants? episode artwork

EPISODE · Nov 11, 2020 · 27 MIN

Is survival on the post-Covid menu for restaurants?

from HBS Managing the Future of Work · host Harvard Business School

The restaurant industry has been especially hard-hit by the Covid-19 pandemic. Restaurants quickly shifted from indoor dining to a greater reliance on online ordering, curbside pick-up, outdoor dining, and delivery. Toast, a restaurant management services company, provides tools for all facets of running a restaurant. CEO Chris Comparato talks about the future of dining and explains how the company helped its clients adapt to the new normal, facilitated access to capital, and advocated for restaurant relief.

What this episode covers

The restaurant industry has been especially hard-hit by the Covid-19 pandemic. Restaurants quickly shifted from indoor dining to a greater reliance on online ordering, curbside pick-up, outdoor dining, and delivery. Toast, a restaurant management services company, provides tools for all facets of running a restaurant. CEO Chris Comparato talks about the future of dining and explains how the company helped its clients adapt to the new normal, facilitated access to capital, and advocated for restaurant relief.

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Is survival on the post-Covid menu for restaurants?

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Frequently Asked Questions

How long is this episode of HBS Managing the Future of Work?

This episode is 27 minutes long.

When was this HBS Managing the Future of Work episode published?

This episode was published on November 11, 2020.

What is this episode about?

The restaurant industry has been especially hard-hit by the Covid-19 pandemic. Restaurants quickly shifted from indoor dining to a greater reliance on online ordering, curbside pick-up, outdoor dining, and delivery. Toast, a restaurant management...

Can I download this HBS Managing the Future of Work episode?

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