that it remains on offer seven months after its debut.

We had to start saying no to certain [outlandish] ideas that people would bring to us, because we just couldn't deliver.And we realized that it was better for the organization.

And at the end of the day, the customer was happier with just taking one of our core products that really works, versus us inventing something from zero every single time..But it took a pandemic and eight years to come to that conclusion.Sometimes challenges push you out of your comfort zone enough for you to wake up and look at reality.

You have to reassess what you're doing and adapt and adjust and let go of the old playbook.. BEST PRACTICES:.How Vivian Howard Is Launching New Businesses During the Pandemic.

Walk me through the creative process of the book..

I really wanted people to understand the zero-to-one part of an entrepreneur's journey., a forum for amplifying first-person voices in the food industry.

Our goal is to work long term with leaders to create more humane and sustainable workplaces.We encourage restaurant and bar workers and owners to write in and share their experiences here:.

Have ideas about how to make the industry a safer, better, more sustainable place to work?Please share them, too.