The restaurateurs that have really thrived over the last 10 months are the ones that have embraced the reality of our situation. They’ve accepted the pandemic and reworked their concepts to meet these new challenges head on.
Mindfulness, innovation, pliability and strict adherence to standards have become the tools of the trade.
Few incapsulate this more than Lindsay Tusk.
From moving her restaurant into the middle of a farm to building out the retail arm of their business, they are making the pandemic work for them. Today we unpack what’s worked, what hasn’t and where we go from here.
For more on their projects go to quincerestaurant.com
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