Restaurants in the Covid-19 Era: A Roundtable

<p style="text-align: justify;">March 4, 2021 - Since the pandemic started, restaurant and food service businesses had to combine flexibility and ingenuity in order to survive. Constantly dealing with ever-changing regulations and restrictions, restaurateurs had to quickly pivot and develop new business models, including outdoor dining and shipping nationwide.</p> <p style="text-align: justify;">Join us for a roundtable conversation with three Korean American restaurateurs in New York - <strong>Christina Jang</strong> of New Wonjo; <strong>Simon Kim</strong> of Cote; and <strong>Ray Park</strong> of Red Poke - as they discuss the challenges they face during the pandemic and the future of restaurants.</p> <p>For more information, please visit the link below:<br /> <a href= "https://www.koreasociety.org/arts-culture/item/1470-restaurants-in-the-covid-19-era-a-roundtable" target="_blank" rel= "noopener">https://www.koreasociety.org/arts-culture/item/1470-restaurants-in-the-covid-19-era-a-roundtable</a></p>