<p>In today’s episode we discuss restaurant closures and the implications in running a restaurant with a limited seating capacity. Building on last week’s episode, we discuss Pink Salt. Is the price justified or not?</p>

In today’s episode we discuss restaurant closures and the implications in running a restaurant with a limited seating capacity. Building on last week’s episode, we discuss Pink Salt. Is the price justified or not?

Episode 4: The reality of running a restaurant Post-Confinement and the truth about Pink Salt

The Plate Up strives to be a platform where Hospitality insights are discussed and shared. It is a space where two professionals from both sides of the pass get to talk about food, beverages, trends and the industry's inner workings.

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Episode 4: The reality of running a restaurant Post-Confinement and the truth about Pink Salt

Episode 4: The reality of running a restaurant Post-Confinement and the truth about Pink Salt