Resilience in the Restaurant Industry

It's been an epic journey for iconic New York City restaurateur and Shake Shack founder Danny Meyer. Forced by the pandemic into closures and layoffs last spring, as he poignantly shared in two previous episodes, Danny stayed optimistic and was rewarded through the summer and fall, as new menu innovations and new dining protocols brought back customers.

But then a fresh wave of infections inflicted fresh pain, with harder choices than ever and renewed layoffs and closings – one of them permanent. The restaurant industry overall is teetering on the edge, he says, desperate for federal help and active intervention to be able to return to the communities they once served. Danny still believes that restaurants will come back; that, in fact, the coming months will provide a unique opportunity for new restaurant launches. Yet his own spirit is being tested, as unrelenting challenges face off against defiant hope.

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