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Diane Lam plating chicken at Psychic in Portland, Oregon
Molly J. Smith Photography

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Eater Talks: What a Full Restaurant Reopening Really Takes

On April 20, restaurant owners from Texas, Boston, and New York discuss the impossible choices they face in returning to dining rooms

Eater Talks: What a Full Restaurant Reopening Really Takes

April 20 — 1 p.m. ET / 10 a.m. PT

Throughout the pandemic, the fate of restaurants has often seemed to rest in the hands of policymakers, who’ve spelled out capacity percentages and indoor dining regulations from press conference tables. But in reality, navigating those policies — and making a million other small yet crucial decisions, about everything from mask wearing to paper menus — has fallen on the shoulders of restaurant owners. And as the country opens up more and more, thanks to vaccines, the question of how to fully reopen safely weighs heavily on anyone running a restaurant.

On Tuesday, April 20, at 1 p.m. ET, three restaurant owners from across the U.S. join in a frank discussion on the different approaches they’ve taken to reopening, particularly indoor dining, and the challenges they face. Join Tiffany Derry of Roots Chicken Shak in Dallas and Austin, Boston’s Mida chef and owner Douglass Williams, and Michael Schall, the owner of Locanda Vini e Olii in Brooklyn for a conversation moderated by Eater editor-in-chief Amanda Kludt.

The panel and Q+A will take place over Zoom. Register below to secure a spot, receive a Zoom link prior to the event, and add the event to your calendar.

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