Survival of the fittest: How the restaurant sector can survive Covid-19

LISTEN: EG’s Jess Harrold and his co-moderator Nicky Richmond, managing partner at law firm Brecher and part-time restaurant reviewer, are joined by a panel of experts from the restaurant industry to discuss the unique challenges it faces as a result of the pandemic. Adam Hyman, the founder of CODE Hospitality, Jyo Sethi, co-founder and chief executive of JKS Restaurants, Julia Wilkinson, group restaurant strategy executive at Shaftesbury, and Hugh Richard Wright, restaurant PR and communications consultant, offer their insights on which operators will be in the best position to survive this unprecedented climate. The discussion covers the success of measures including additional use of outside space and change of use to provide takeaway service; what responsible landlords can do to aid their restaurant tenants, including such measures as turnover rents; and how changes in our working lives will affect the demand for high quality dining both in central London and outside. To send feedback, e-mail jess.harrold@egi.co.uk or tweet @estatesgazette