Restaurants are Rethinking Their Costs During the Pandemic
Restaurants are Rethinking Their Costs During the Pandemic
Restaurant Business Editor-in-Chief and host of “A Deeper Dive” podcast, Jonathan Maze, interviews Neal Sherman, founder of restaurant equipment reseller TAGeX Brands to discuss the surprising ways the equipment market changed as the pandemic hit.
Restaurant Business Editor-in-Chief and host of “A Deeper Dive” podcast, Jonathan Maze, interviews Neal Sherman, founder of restaurant equipment reseller TAGeX Brands to discuss the surprising ways the equipment market changed as the pandemic hit.
Restaurants are rethinking all of their costs during the pandemic, and that includes equipment.
This edition of the Restaurant Business podcast “A Deeper Dive” features Neal Sherman, president and founder of TAGeX Brands, which sells restaurant equipment on the secondary market.
Sherman has a long history in the restaurant business and gets involved with companies when they close locations. He has a fascinating perspective on the state of the industry, as well as who is winning and who is losing. And he has great insights into the pandemic and its overall impact on restaurants.
He discusses some of the surprising ways the equipment market changed as the pandemic hit, and how restaurant companies are viewing that business as a way to save money and, surprisingly, raise cash.
Related posts
Related posts
The latest from our blog
-
Restaurant Closing for Fast Casual Chain Operators: A Strategic Guide to Equipment Liquidation
Closing a restaurant is always a complex process, but a fast casual chain restaurant… -
A Strategic Facility Closure Plan for Los Angeles Restaurants
Closing a restaurant in the hyper-competitive Los Angeles market is a uniquely challenging task…. -
Your Guide to a Strategic Restaurant Facility Closure Plan in Arlington, TX
Closing a restaurant in the bustling and competitive Arlington, Texas market presents a unique…