How to find the sturdiest menu options for carryout?
Chef Adam Weisell of L’Aventino Forno Romano in Chicago speaks about the ins and outs of having to shut down and reopen in a hot spot. Weisell will also speak about the resilience of Pinsa for carry out and delivery, retaining old and gaining new customers and the integration of new marketing ideas. He will also talk about the lack of guidelines as of yet in a large area that is in the midst of reopening.
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