In addition to his career in media, Jelani “Lani” Wray is also a restaurateur from Brooklyn, New York. As the owner of Wray’s Caribbean and Seafood Restaurant, Jelani Wray decided to remain open during the pandemic while taking precautions to protect workers and customers.
In 2020, many in food service had to make quick decisions to stay afloat. Like many in hospitality, restaurant owners adapted to challenges while adhering to public safety guidelines, including going digital and offering curbside pick-up. As a result, shopping for locally sourced food is one impact of the pandemic.
At the height of the pandemic, supply chain issues made it impossible for restaurants to stock up on items that were normally a part of the menu. To adjust, they have not only shifted to purchasing locally but also changed their menu items.
This reinvention of the menu has culminated in offering smaller portion sizes, which are more affordable for budget-minded consumers. Restaurant kitchens are also reusing the same ingredients in different dishes. They also expect restaurants to incorporate non-traditional options, such as meal kits, grocery items, and alcoholic beverages, as a part of delivery options.
Jelani Wray 