Andrew Zimmern: Andrew Zimmern Talks About the Challenges Facing the Restaurant Industry
Andrew Zimmern started off working in the restaurant industry when he was 14 years old. Today, he is one of the most knowledgeable personalities in the food world. Andrew has spent his career learning everything he could about the restaurant business and industry – from the kitchen and operations all the way to marketing and policy. Now, he’s talking with Gene Marks about the state of the industry, before, during, and after the onset of the COVID-19 pandemic. If you are a chef, restaurant manager, budding restaurateur, or anything in between, this is a must listen to episode.
Resources:
For information on running your restaurant, check out our guide: Run Your Restaurant without Running Ragged.
Get the information you need in your road to recovery by downloading our free guide: SMBs & COVID-19: Peer Insights for Rebuilding and Recovery.
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Follow Gene Marks on Twitter @genemarks