Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.
Where is fine-dining headed? Where is the labor pool of tomorrow coming from? Is the restaurant business over-seated?
This is Part 3 of his spirited conversation continued from the previous two weeks.