COVID-19 has affected limited- and full-service restaurants in totally different ways, with staggering implications for the future of the industry. Nobody knows this quite like Sam Fox. The founder of Fox Restaurant Concepts has developed both casual and fast-casual concepts,  giving him a unique window into how the pandemic has altered service and hospitality for the future.

Fox joins the podcast to discuss his entry into the ghost-kitchen space with Fly Bye. He also talks about how he’s had to adjust his casual concepts around COVID-19, what lessons he’s learned from his work in fast casual, and why he thinks hospitality through brick-and-mortar restaurants is still the heart and soul of the restaurant industry. 

This episode is brought to you by Perdue Foodservice.

Read more about Fox's efforts at FSRmagazine.com.

Subscribe to QSR at QSRmagazine.com/subscribe

QSR Magazine information
Facebook | Twitter | Instagram | LinkedIn
QSRmagazine.com 

Have feedback or interview suggestions? Email us at [email protected].