What are the noteworthy trends of the post-pandemic restaurant revival? Chef, author, and media host Mike Colameco, best known as the host and producer of the television program Mike Colameco’s Real Food, joined The Food Institute Podcast to discuss emerging trends in the New York City restaurant scene as the city enters a new normal. Colameco shares his views on the arrival of plant-based concepts, how the current labor situation should not be a surprise to anyone in the industry, silver linings and learnings from shifts related to COVID-19, and where the industry could be headed in the years to come.
Trends of the Post-Pandemic Restaurant Revival
Hosted By: Chris Campbell
More About Mike Colameco:
Mike Colameco is a professionally trained chef, author, radio, and TV host. He is a graduate of the Culinary Institute of America, class January ’82. After graduating from CIA he worked at the Four Seasons Restaurant, Windows On The World (Cellar in The Sky), The Maurice, Tavern On The Green and at the age of 31 he was the Executive Chef of The Ritz Carlton, New York City prior to opening his own seasonal restaurant, The Globe in Cape May, N.J. Along with being the host/producer of Mike Colameco’s Real Food, he was the host/producer of the live call-in radio program Food Talk on New York’s iconic radio station 710 WOR-AM for six years and from 2012 to 2015 was the host/producer of Mike Colameco’s Food Talk on The Heritage Radio Network. Mike is the author of Mike Colameco’s Food Lover’s Guide to New York City, published by John Wiley & Sons in 2009, and has written for Saveur, Guitar Aficionado, Edible Manhattan and Edible New Jersey.
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The Restaurant of the Future