Show 394, October 10, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

We hear the term “sustainable” used quite often. It’s a lofty goal. What does it entail for a restaurant to be sustainable? Sustainability equals quality. Takeout and delivery are burgeoning right now. Disposable containers and packaging are in high use. What can a restaurant do so their food arrives intact and at the right temperature but uses packaging that is environmentally friendly, too. It’s key that the packaging is compostable.

We’ll, of course, “Ask the Chef” and continue our insightful conversation with Chef Andrew Gruel.

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