Jenny Kress 03/29/2022
Description
Jenny Kress, general manager of Cheever's Cafe in Oklahoma City, Oklahoma, discusses her experience in the restaurant industry in Oklahoma City and the professional and personal impact of the COVID-19 pandemic. She describes some of the immediate changes made, laying off staff and switching to curbside only, as well as the ways her restaurant group, A Good Egg Dining Group, was able to support their employees and respond to changing health guidelines throughout the pandemic. She also describes her family's history in the state and lessons learned from the first two years of the pandemic.
| Date(s) | 3/29/2022 |
| Call Number | C19_016 |
| Subjects | Staffing shortages, Cheever's Cafe, Restaurant management, Resiliency, Death doulas COVID-19 Pandemic (2020-), Death, Food service, Food service employees, Food service--Safety measures, Interviews, Restaurants |
| Interviewee(s) | Jenny Kress |
| Interviewer(s) | Patrick Daglaris |