
Learning From Failure, Avoiding Regret, and Managing Risk with Restaurateur Henry Rich
Risky Business with Nate Silver and Maria Konnikova
Resilience and Sustainability in the Restaurant Industry
This chapter examines the journey of a restaurateur who successfully pivots their business model to prioritize sustainability amidst environmental concerns. It highlights the challenges of implementing eco-friendly practices, such as a zero-waste policy, while also managing guest experiences during the COVID-19 pandemic. The discussion emphasizes the need for adaptability in the face of unprecedented risks and how community engagement contributes to a restaurant's unique identity.
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