Restaurants are rethinking their costs during the pandemic

This week’s episode of "A Deeper Dive" features Neal Sherman, founder of restaurant equipment reseller TagEx Brands. By Jonathan Maze on May 20, 2020

Restaurant Business Magazine · Restaurants are rethinking their costs during the pandemic

Restaurants are rethinking all of their costs during the pandemic, and that includes equipment.

This week’s edition of the Restaurant Business podcast "A Deeper Dive" features Neal Sherman, president and founder of TagEx Brands, which sells restaurant equipment on the secondary market.

Sherman has a long history in the restaurant business and gets involved with companies when they close locations. He has a fascinating perspective on the state of the industry, as well as who is winning and who is losing. And he has great insights into the pandemic and its overall impact on restaurants.

He discusses some of the surprising ways the equipment market changed as the pandemic hit, and how restaurant companies are viewing that business as a way to save money and, surprisingly, raise cash.

Find this episode on Apple Podcasts.

Find it on Spotify.

Please have a listen.

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Restaurant Business Editor-in-Chief Jonathan Maze is a longtime industry journalist who writes about restaurant finance, mergers and acquisitions and the economy, with a particular focus on quick-service restaurants.

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