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How restaurants can get creative to help people and survive the shutdown

Randy Dewitt, CEO of Front Burner Restaurants, joins this week’s episode of “A Deeper Dive” to talk about his company’s response to the coronavirus.

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.

randy dewitt

Randy Dewitt

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.

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