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This week we chat with Joey and Orlando Napolitano owners of Brotelli Pasta Bar, we discussed how they transitioned from being bankers with an MBA to pursue their passion, how a new restaurant can pivot in response to COVID-19, lessons they learned from a Starbucks VP, and how they adapted a popular concept from Europe to the North American market.
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By Angelo EspositoThis week we chat with Joey and Orlando Napolitano owners of Brotelli Pasta Bar, we discussed how they transitioned from being bankers with an MBA to pursue their passion, how a new restaurant can pivot in response to COVID-19, lessons they learned from a Starbucks VP, and how they adapted a popular concept from Europe to the North American market.
Learn more about the guests:
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