How D.C.-Maryland Restaurants are Adapting to COVID

Newswise — As restaurants have been particularly challenged by the COVID-19 pandemic, the University of Maryland’s Robert H. Smith School of Business has organized an online panel discussion with restaurateurs who will discuss how they have survived thus far and what others might learn from those experiences.

The free event, “Strategies for Survival: How Local Restaurants are Adapting in the Face of COVID,” is 3-4:30 p.m. Wednesday, Feb. 17, 2021. Register via https://go.umd.edu/SuM.

Tim Carman, a James Beard Award-winning food writer and columnist for The Washington Post, and Maryland Smith Clinical Professor of Marketing Judy Frels will moderate the event. Carman’s work has appeared in numerous editions of the “Best Food Writing” collection, and he also has written for Imbibe magazine, American Scholar, Food Network magazine and other publications.

They’ll be joined by these panelists:

Eric Shu-Pao Wang, co-founder-partner, Toli Moli and Thamee, Washington, D.C.

Josh Phillips, GM-Mezcalier, Espita and Ghostburger, Washington, D.C.

Peter Opare, chef-co-owner, Open Crumb, Washington, D.C.

Janet Yu, owner, Hollywood East, Wheaton.

Jackie Greenbaum, co-owner of  Quarry House, Silver Spring; Little Coco's, Washington, D.C.; and Bar Charley, Washington, D.C.

The webinar will provide an opportunity for participants to engage in a question-and-answer session with the panel and moderators.

The event is part of Maryland Business: Rebooted, a series launched by the business school in response to the COVID-19 pandemic. The series offers regional residents and business owners a free educational program delivered by Maryland Smith faculty experts. The sessions provide information on the latest business trends and strategies and is designed to sharpen key business skills. Sessions from previous installments are on-demand accessible via the Maryland Business: Rebooted homepage.