Surviving the COVID storm to emerge stronger on the other side

Chef daniel boulud launched db kitchen, a delivery concept, during the pandemic

“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.

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His restaurants have upped the ante on the precautions being taken to stem any spread of infection

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.

Daniel kitchen
Chef boulud is collaborating with his peers to lobby with the government to help the restaurant industry survive

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.”

Chef boulud
Almost 5% of sales from db kitchen goes to benefit hand in hand, a foundation the chef started in the wake of the coronavirus crisis

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