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 scare.
Next up: Laura Rea Dickey is CEO of Dickey's Barbecue Pit, which has more than 500 locations across the U.S. She talks about how the brand has evolved its service structure and menu offerings in the wake of the coronavirus, and how the brand is leaning into transparency with customers to earn their trust through this time of fear and uncertainty.

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

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