Expect Indoor Dining to be Taken Away, Chef Angie Mar

The transcript discusses the relocation of the Beatrice Inn to a new space next door, highlighting the creative process and connection to the family that previously owned it. The decision to move was influenced by rent issues and the need for a new business model. Challenges in opening the new space include staffing and uncertainties about indoor dining due to government restrictions. The speaker emphasizes the need for government support for small businesses and restaurant workers, especially in light of the pandemic and potential new restrictions.

What are the reasons mentioned for relocating the Beatrice Inn?

How does the speaker feel about the creative process of moving to a new space?

What challenges does the speaker anticipate in opening the new location?

What impact does the speaker believe the pandemic has had on small businesses?

What is the speaker's perspective on the future of the restaurant industry post-pandemic?