COVID-19 Crisis: Boosting Morale and Adjusting Business

This week, Louisiana Eats continues its examination of the food industry as it deals with the affects of the coronavirus shutdown. Now that the initial shock is starting to wear off, people are asking: how do we do business when doing business as usual is out of the question? How can we adapt to this constantly changing landscape?

Shortly after restaurants were forced to close statewide, filmmakers Jonathan Evans and Marian Gay started production on a documentary that chronicles how local business leaders, restaurateurs, and service workers are responding during this crisis. Louisiana Eats has edited raw footage from these interviews to bring you a snapshot of this developing situation.

We begin with Krewe of Red Beans founder Devin De Wulf, who has figured out a way to support our burdened hospital workers and restaurants on the same nickel. Then Marv Ammari of Creole Cuisine Restaurant Concepts discusses his commitment to feeding his laid off staff and their families. Finally, Chef Michael Gulotta of MoPho and Maypop explains why he chose to shut down all his business operations in their entirety.

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