Many can argue that the COVID-19 pandemic has affected small businesses tremendously but restauranteurs have been hit the hardest. Limitations on restaurant capacity have forced restaurant owners to be nimble and innovative during these challenging times. In this episode, we speak with Linda Kavanagh, former chef and founder of Max Ex Public Relations on how the hospitality industry has adapted during COVID-19. From outdoor dining to changes in menus, and creative solutions for food delivery this episode discusses continuity planning to help restaurants and other hospitality businesses build towards a stronger more resilient future.
Max Ex PR: https://maxexposure.net/
If you would like to learn more about the Natural Disaster & Emergency Management (NDEM) Expo please visit us on the web - https://www.ndemevent.com
prepare. respond. recover.
Where safety and security meet. The prepare. respond. recover. podcast, in partnership with the Natural Disaster and Emergency Management Expo (<a href="http://www.ndemevent.com" rel="noopener">www.ndemevent.com</a>) features impactful stories and real-world learnings from top business continuity, emergency management, and security professionals.<br /><br />Join host Todd De Voe as he and his guests discuss how to stay secure and resilient all while maintaining operational continuity and ensuring public safety in this ever-changing world.
Where safety and security meet. The prepare. respond. recover. podcast, in partnership with the Natural Disaster and Emergency Management Expo (<a href="http://www.ndemevent.com" rel="noopener">www.ndemevent.com</a>) features impactful stories and real-world learnings from top business continuity, emergency management, and security professionals.<br /><br />Join host Todd De Voe as he and his guests discuss how to stay secure and resilient all while maintaining operational continuity and ensuring public safety in this ever-changing world.Listen on
Substack App
RSS Feed
Appears in episode
EMN Media
Recent Episodes
Share this post