Every chef and every manager at my restaurants is responsible for their business.
It comes back to how are we going to make our employees and the customers feel safe, so that we actually have a viable business.
It’s really important because the restaurant business directly and indirectly employees so many people.
In a conversation on May 11 with Boris Groysberg, a professor of business administration at Harvard Business School, Puck shared how he is steering his businesses — Wolfgang Puck Fine Dining Group, Wolfgang Puck Catering, and Wolfgang Puck Worldwide, Inc. — through the Covid-19 crisis.
Chef Wolfgang Puck shares his experience leading his restaurants and other businesses through the pandemic crisis.
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