Many can argue that the COVID-19 pandemic has affected small businesses tremendously but restauranteurs have been hit the hardest. Limitations on restaurant capacity have forced restaurant owners to be nimble and innovative during these challenging times. In this episode, we speak with Linda Kavanagh, former chef and founder of Max Ex Public Relations on how the hospitality industry has adapted during COVID-19. From outdoor dining to changes in menus, and creative solutions for food delivery this episode discusses continuity planning to help restaurants and other hospitality businesses build towards a stronger more resilient future.

Max Ex PR: https://maxexposure.net/

If you would like to learn more about the Natural Disaster & Emergency Management (NDEM) Expo please visit us on the web - https://www.ndemevent.com

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