When Bobby Kwak wakes up, the first thing he does is reach for his phone. He's not reading headlines or catching up on texts: The owner of Michelin-starred Nōksu is checking to see how much money he has lost overnight.
"These past two years were filled with a lot of successes and failures, a lot of mixed emotions trying to navigate post-Covid world downtown," Spero states, highlighting the challenges faced in the restaurant industry after the pandemic. His sentiment reflects a common struggle among restaurateurs as they adapt to new realities surrounding customer behavior and operational capacities.