31: OVER THE LINE - Is the customer always right? Chef Mogan Anthony on hotel restaurants, stagnancy, and creating a product - a podcast by Waiting On Fries: Inside Bars and Restaurants
from 2021-01-12T07:07
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We're loading in the stories here. How far is too far with guest demands? Usually we strive to go above and beyond but during Covid regulation times - we just can't accept all of your needs... sorry, not sorry.
Chef Mogan Anthony tells us the story of coming to America from Malaysia and the rise to quitting the New York City rat race. Why work so much for nothing? Mogan moves out of the city into suburban markets to find more reward. Mogan also invented a product during our shut down that is genius.
Use code "FRIES15" on http://newyorkprimebeef.com to receive 15% off of your quality order of meats! Thanks guys for passing down savings for our listeners!
Chef Mogan Anthony tells us the story of coming to America from Malaysia and the rise to quitting the New York City rat race. Why work so much for nothing? Mogan moves out of the city into suburban markets to find more reward. Mogan also invented a product during our shut down that is genius.
Use code "FRIES15" on http://newyorkprimebeef.com to receive 15% off of your quality order of meats! Thanks guys for passing down savings for our listeners!
Further episodes of Waiting On Fries: Inside Bars and Restaurants
Further podcasts by Waiting On Fries: Inside Bars and Restaurants