Going Off-Premise During a Pandemic With Chowly's Sterling Douglass
With most places still in lockdown, many restaurants are trying to survive by going off-premise through a combination of delivery and takeout. The Spoon's Chris Albrecht caught up with Chowly's Sterling Douglass to talk about what he's seeing out...
April 10, 202032m 26s
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Show Notes
With most places still in lockdown, many restaurants are trying to survive by going off-premise through a combination of delivery and takeout. The Spoon's Chris Albrecht caught up with Chowly's Sterling Douglass to talk about what he's seeing out there in what is a rapidly changed restaurant landscape and to discuss strategies for going off-premise. This conversation took place as part of The Spoon's COVID-19 Virtual Strategy Summit. If you missed the summit and would like to see some of what you missed, all the sessions are now available to watch here: https://thespoon.tech/covid-19-strategy-summit-for-food-session-videos/ via Knit
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