Covid-19 has presented the hospitality industry with a long and ever-growing list of challenges. In this five episode arc, made in partnership with TD Bank, The Big Food Question takes a close look at case studies where small businesses explore creative solutions to the problems exacerbated by the pandemic.

The challenges presented to restaurant owners during the pandemic have been countless. Some businesses have closed. Others have opted to ditch in-person dining and opted for take-away or delivery models.

Undocumented and formerly incarcerated Americans have been left out of federal pandemic relief payments. New York is home to about half a million undocumented residents, many of whom are essential workers. One year in, they’re going on a hunger strike. 

At a time when many people are struggling with their psychological well-being, we’re taking a close look at the structural and cultural issues that make restaurant workers especially vulnerable. 

Hunts Point is the country’s largest wholesale produce market and it’s in the South Bronx. Workers there voted to strike on Sunday, January 17th. This past Saturday, after six days on the picket line, they popped champagne  to celebrate their agreement with management on a new contract.

What if produce was treated like medicine and doctors could prescribe healthy food? A growing body of Produce Rx programs allow individuals living with diet-related chronic illnesses to access vouchers for fruits and vegetables.

Diners and industry veterans alike are familiar with front and back of house. In this episode we look at a new concept designed to make restaurant workers’ pay more equitable - regardless of their position on the staff. It’s called heart of house.

This entire year has been one huge change after another, forcing us all to take a deeper look at how we used to live and wonder what the future holds. Our stories this week explore how society is rapidly changing before our eyes.

The pandemic has brought long standing issu

Today we’re asking: how can we all be respectful when dining out, to our fellow patrons, and most of all, to front of house staff?