Hospitality professionals and producers have always had a close relationship. Usually, chefs are in the business of transforming produce into the kind of dishes the average at-home cook could only dream of plating up. Now, the equation has changed, but the bond remains intact.

Hospitality talks to three operators about pivoting to a corner store model, which revolves around selling produce boxes and grocery items to stay afloat in the time of coronavirus.

This feature appeared in Hospitality’s May issue, which is now available to read on Issuu.



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