Abstract
Alinea has proven using organizational resilience the ability to persevere through the COVID-19 pandemic. Together, Grant Achatz and Nick Kokonas have designed multiple adaptable contingency plans. Despite their Michelin stars being based on experiential dining and molecular gastronomy, Alinea is doing its best to produce traditional Michelin quality food for their takeout options. From divisive canapes to mysterious social media campaigns to takeout items that require guest participation, Alinea is still making a culinary statement. By increasing customer engagement and adding virtual dining elements, Alinea has the potential to keep both their Michelin stars and their avant-garde culinary experience.
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