Being Disruptive: What the Restaurant Industry Needs (Ep 169)

Refreshing stuff with Stratis Morfogen of Brooklyn Chophouse, Brooklyn Dumpling Shop and the author of the new book Be a Disruptor. We talk about breaking rules & conventions, NYC restaurant life in the age of COVID, timing & execution, franchise growth, mob stories and more. Plus the interview pretty much starts with the "F" word...so there's that... You'll enjoy this one...Check it out... Find out more at https://www.brooklynchophouse.com, https://www.brooklyndumplingshop.com & https://www.runningrestaurants.com.

Episode metadata supplied by the publisher feed · Published Jul 25, 2022

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Being Disruptive: What the Restaurant Industry Needs (Ep 169)

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This episode is 30 minutes long.

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This episode was published on July 25, 2022.

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