Cross-training to composting, there’s a new breed of restaurateur out there. They’re leveraging the newest restaurant tech and strategies from outside of our industry to create entirely new companies.
Chef Camilla Marcus is leading the charge for change and
today we run through several of her endeavors including a restaurant focused tech conference, a nonprofit for hospitality workers and her zero waste restaurant West~Bourne.
For more on West~Bourne go to www.westbourne.com
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