We're continuing with our series of mini episodes helping restaurants through the coronavirus pandemic. With input from operators, vendors, consultants, data analysts, and more, these mini episodes will facilitate incredibly important conversation on how we can collectively survive the coronavirus crisis.
Next up: Brandon Landry is the founder and CEO of Walk-On's Bistreaux & Bar, a Baton Rouge, Louisiana–based sports-pub concept. In this interview with FSR magazine editor Nicole Duncan, Landry talks about how Walk-On's has successfully pivoted to an off-premises model even as other sports-bar and full-service restaurants have failed to make the switch.

For news and insights on the full-service restaurant world, visit FSRmagazine.com

For more of QSR's coronavirus coverage, visit QSRmagazine.com/coronavirus

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