Communal Table Podcast: Carl Sobocinski

The Greenville restaurateur talks about investing in people and closing his restaurants to stop the spread of COVID-19.

Carl Sobocinski
Photo: Courtesy of Table 301 Restaurant Group

Chefs and restaurant workers take great care of everyone else, but often they need a little help themselves. Each week, Food & Wine senior editor Kat Kinsman talks with hospitality pros about they manage their business, brain, and body for the long haul. Is there a topic you'd like to know more about or a guest you'd love to hear from? Tell us at or tweet to Kat @kittenwithawhip, and subscribe to the weekly Food & Wine Pro newsletter so you never miss an episode. Catch up on previous episodes here.

Episode 89: Carl Sobocinski

Restaurateurs live their lives by the numbers, and when Carl Sobocinski saw COVID-19 case rates racking up in Greenville, SC, he knew he had to take action. Even though it wasn't mandated by local or state law, he voluntarily closed down all but one of his restaurants for a period after the holidays in an effort to keep his team and his diners safe. It was a tough decision that carried a price tag, but for him, it was the right thing to do. He joined Communal Table for a discussion about the mechanics and money behind this move, the efforts he's making to give his team members a path to ownership, and what keeps him grounded in tough times.

Links and Resources

Learn more about Carl:

Read: He Paused His Restaurants to Stop the Spread

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Previous episode: Kiki Aranita talks about closing her restaurant, collective trauma, and selling sauce.

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