Madeleine Nicholls, along with Stephen Moscovich, speaks with top Canadian restaurateurs Jeff Fuller, Michael Doyle and David Hawksworth on shifts they made, strategies they used and innovations they concocted in the last year, not just to navigate the pandemic, but to help the community. Pivoting from managing staff to boxing up food. Offering delivery and pick-up options. Partnering with the Food Bank to serve those in need. These culinary masters dish about their priorities and experiences through COVID-19 and the learnings they can apply moving forward.
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