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31: OVER THE LINE - Is the customer always right? Chef Mogan Anthony on hotel restaurants, stagnancy, and creating a product
Manage episode 339209928 series 3388526
İçerik Waiting On Fries: Inside Bars tarafından sağlanmıştır. Bölümler, grafikler ve podcast açıklamaları dahil tüm podcast içeriği doğrudan Waiting On Fries: Inside Bars veya podcast platform ortağı tarafından yüklenir ve sağlanır. Birinin telif hakkıyla korunan çalışmanızı izniniz olmadan kullandığını düşünüyorsanız burada https://tr.player.fm/legal özetlenen süreci takip edebilirsiniz.
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!
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