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This week marks one year since the WHO declared Covid-19 a pandemic. To mark what we’re calling the Pandemiversary, Time Out is looking back at the past year in cities around the world, and ahead to what the future may hold.
There weren’t many constants for the hospitality industry over the past 12 months. Through shutdowns and reopenings (and more shutdowns), restaurant owners had to turn their business models upside-down. As the new normal set in, some of the world’s best chefs went back to the drawing board, swapping truffles and table linens for something far more casual.
It didn’t take long for the holy trinity of takeout to emerge in pizza, burgers and fried chicken. The fast-casual power throuple is by no means revolutionary – it’s food that diners around the world have been crushing for eons. But in many ways, these three dishes offered a lifeline to fine-dining chefs who were trying to break into the takeout game, some for the first time.
There’s a reason why we saw pizza, burgers and fried chicken dominate delivery menus around the world over the past year. Let’s dig into it, with insight from the chefs who pivoted to tossing pies, griddling patties and frying poultry to crispy, craggy perfection.