502 - Alex from Caoba Farms (Sustainable Farmer/Restaurant Owner)
Tangentially Speaking with Christopher Ryan
You've Got to Be Flexible in Your Restaurant
"You got to be flexible in my restaurant, i could probly only serve 15, 20 % of the peoples. There is vegetarians, teevesytarians, there's qito guys," he says. "There's always someone who's got soething ther thing happening." He adds: 'If you want mor standard stop ito restaurants'
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