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PODCAST: We're Open: Effects of COVID-19 on Kansas City's food-and-beverage industry

Chew Diligence: Chef Carlos Falcon of Jarocho
Posted at 4:48 PM, Mar 19, 2020
and last updated 2020-03-19 18:01:03-04

KANSAS CITY, Mo. — In just a few short days, COVID-19 massively changed the way Kansas City’s food and beverage industry operates.

With mandates in place closing restaurant dining rooms, business owners have had to get creative.

"Chew Diligence" co-hosts Lindsay Shively and Jill Silva talked with Nick and Leslie Goellner of The Antler Room, Howard Hanna of The Rieger and the new Crossroads Community Kitchen, and Michael Crane and Chris Myers of Crane Brewing about the changes they’re implementing.

At The Antler Room, the Goellners are rolling out a carryout and delivery menu based on ideas from their pop-ups in addition to "Leslie's Bottle Shop," which they'll use to sell whole bottles of wine to go.

At The Rieger, chef and owner Howard Hanna has opened the Crossroads Community Kitchen, which serves to-go meals for neighbors, guests and staff from 4 to 6 p.m. daily on a "pay-as-you're-able" basis.

Crane Brewing is offering to-go options for its customers in an effort to follow city mandates and social distancing guidelines.

"Since folks can't sit at the bar, we have transformed it for convenient shopping," Crane wrote in an Instagram caption accompanying a photo of bottles lining the counter.

The interviews for this episode were conducted by phone in accordance with public health officials’ social-distancing recommendations.

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