Eric Rivera Talks About Pivoting, Selling Plants, and Planning Ahead
Podcast |
Communal Table
Publisher |
Food & Wine Pro
Media Type |
audio
Podknife tags |
Food
Hospitality
Interview
Restaurants
Categories Via RSS |
Arts
Business
Food
Health
Management & Marketing
Self-Help
Publication Date |
Sep 04, 2020
Episode Duration |
01:14:33
When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like. Follow Eric on Twitter: https://twitter.com/ericriveracooks Learn more about Eric and Addo: https://www.ericriveracooks.com/ Order spices, hot sauces and pantry staples: https://www.ericriveracooks.com/pantry Buy a plant: https://www.ericriveracooks.com/plant-shop Food & Wine Pro: https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices
When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like. Follow Eric on Twitter: https://twitter.com/ericriveracooks Learn more about Eric and Addo: https://www.ericriveracooks.com/ Order spices, hot sauces and pantry staples: https://www.ericriveracooks.com/pantry Buy a plant: https://www.ericriveracooks.com/plant-shop Food & Wine Pro: https://www.foodandwine.com/fwpro Learn more about your ad choices. Visit megaphone.fm/adchoices

When COVID-19 sent the hospitality industry into a tailspin, Eric Rivera had already charted a course to the next destination. His restaurant, Addo, has always been a venue for innovations both cultural and culinary, so a sudden shutdown of indoor dining was a chance to explore new ways of serving their customers and their community. First items on the menu: caring for the wellbeing of workers, and making sure the most vulnerable people are fed. Rivera joined Food & Wine from Seattle to talk about how he structured Addo like a business rather than a restaurant, offering a mail-order alternative to Goya products, and what a more equitable and sustainable industry might look like.

Follow Eric on Twitter: redir.net/link?url=https%3A%2F%2Ftwitter.com%2Fericriveracooks">https://twitter.com/ericriveracooks

Learn more about Eric and Addo: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2F">https://www.ericriveracooks.com/

Order spices, hot sauces and pantry staples: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2Fpantry">https://www.ericriveracooks.com/pantry

Buy a plant: redir.net/link?url=https%3A%2F%2Fwww.ericriveracooks.com%2Fplant-shop">https://www.ericriveracooks.com/plant-shop

Food & Wine Pro: redir.net/link?url=https%3A%2F%2Fwww.foodandwine.com%2Ffwpro">https://www.foodandwine.com/fwpro

Learn more about your ad choices. Visit megaphone.fm/adchoices

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