In this Episode we discuss: how to shave hours of work out of your week with Blue Cart; how you shouldn't be ashamed if you leave, then return to the restaurant industry; why providing a place for others to connect is so important; the significance of finding investors who invest more than just money; how to leverage the passions of your employees to benefit your restaurant.

Elizabeth Parker got her start in the restaurant industry during high school and college, but she fell in love with the industry during her time at Ripple. She went on to master her front of house skills at Roses Luxury. Today Parker is serving as Front of House Manger at Crane and Turtle in Washington DC, where she oversees the restaurants wine and beverage program as well as its social media.