Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his recent 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.
Is delivery a growing trend for better restaurants? Is ticketing (and paying in advance) for fine dining a viable business model? This is another chapter of his conversation continued from the previous weeks.
Next week is a discussion of the “cashless” restaurant. Is this good for promoting welcoming hospitality?
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