Josh Kopel | Award Winning Restaurant Consultant

Restaurant Margins

Restaurant Margins: Feeding the Future with Dan Giusti

Working inhospitality is a calling.I felt called to servepeople and, as arestaurateur, I’ve done just that.Chef’s have a differentcalling, to feed and nourish the masses.

Today we chat with Dan Giusti, the former executive chef of Noma.

Dan walked away from the prestige of fine diningto serve a bigger purpose. Through his company Brigaid, he’s committed his life to turning school cafeterias across America into scratch kitchens led by seasoned chefs.

Today we explore the workthat goes into revolutionizingthe American school food system.

For more on Brigaid go to

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