With most places will still in lockdown. 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