Randy Dewitt is trying to make good of a tough situation.
This week’s edition of the Restaurant Business podcast “A Deeper Dive” features the CEO of Front Burner Restaurants, operator of brands such as Whiskey Cake, Legacy Hall, Mexican Sugar, Haywire and The Ranch.
Front Burner created another concept in the midst of all this: Furlough Kitchen, a nonprofit organization that provides meals to hospitality workers who’ve lost their jobs in recent weeks. Dewitt talks about that effort and other ways his company has responded to the coronavirus shutdown.
He also talks about what he expects will change coming out of the shutdown.
Please have a listen. And subscribe to “A Deeper Dive” on Apple Podcasts or Spotify.
Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.