At the start of the iconic holiday television special “A Charlie Brown Thanksgiving,” Lucy holds the football for her old pal to kick. We all know how this turns out: Charlie Brown charges toward the football and Lucy pulls it away, yet again, before he can kick it. Charlie Brown is left lying on the ground feeling frustrated again.
As the calendar rolls over to November and the country prepares to celebrate Thanksgiving, I really can’t think of a better metaphor for the foodservice industry. Over the past eight months or so, the industry screeched to an abrupt halt when governments shuttered restaurants and other aspects of the economy to slow the spread of coronavirus. The industry’s spirits would lift as it charged toward restaurant reopenings, even at reduced capacities. The industry’s hopes would be dampened, however, as mid-summer and early fall saw spikes in COVID-19 cases in various municipalities.
And when Peppermint Patty invited herself, along with Franklin and Marcie over for dinner, what was Charlie Brown’s solution? Outdoor dining, of course. He had his best and most trusted associate on the case, too: Snoopy dragged the ping-pong table from the garage into the backyard. And after showing off his ping-pong prowess for Woodstock, Snoopy set the table to serve seven guests, which would meet the dining standards in many municipalities these days.
Indeed, outdoor dining gave Charlie Brown’s impromptu Thanksgiving dinner a lifeline in much the same way it has kept the restaurant industry afloat in recent months. The creativity and innovation Snoopy showed in adapting on the fly is no different than what foodservice operators have had to do with their dining rooms darkened. Much like Charlie Brown teamed with his friends to make Thanksgiving magic, it’s been heartwarming to see restaurant industry competitors come together to do the same to create outdoor dining, share intel and much more.
Finally, there was the menu. Charlie Brown’s culinary expertise started with cold cereal and ended with toast. With some inspiration from Snoopy, he found a way to bring popcorn into the menu mix, too. In other words, Thanksgiving dinner featured a streamlined menu, which is not uncommon at a variety of restaurants across the country today.
Given the way this year has gone, many of you are probably rolling your eyes at a Thanksgiving-themed article. And maybe a few of you are even asking the same question as Charlie Brown’s little sister, Sally: “Why should I give thanks on Thanksgiving? What have I got to be thankful for?”
Later in the episode, as Charlie Brown was feeling down yet again thinking he had ruined the holiday for everyone, Marcie reminded him the true meaning of the holiday had little to do with menu. “We should just be thankful for being together. I think that’s what they mean by ‘Thanksgiving,’ Charlie Brown.” she said.
Once again, the same applies to the foodservice industry which has spent much of this year apart and yet together. This past year has been hard on just about everyone, both personally and professionally. But this holiday season, I hope you will join me in being thankful for the relationships that continue to withstand this test and excited about the opportunities to come.
