Grocery-to-Table Is a Challenge for Restaurants in the Pandemic

Looking for new ways to get their food to customers, chefs are reinventing their dishes as retail offerings — and it can be tricky.

Nick Wiseman, a co-founder of Little Sesame, packing hummus to be sold at Whole Foods Market. His business is one of many that reinvented its offerings for retail customers during the pandemic shutdowns.Credit…Rosem Morton for The New York Times

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By Jane Black

By last summer, Nick Wiseman, a founder of Little Sesame, a small chain of hummus shops in Washington, D.C., had made all the expected “pivots” to save his business. He’d offered delivery, meal kits and pantry items, and worked with local nonprofits to feed the hungry.

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