by Malcolm Jolley
In anticipation of his appearance at the sixth annual Terroir Symposium, on Monday, April 23, Good Food Revolution caught up with former music business executive turned successful restaurateur at The John Dory to discuss the secrets of his success there, at The Spotted Pig and elsewhere. I asked Ken Friedman how to run a successful “front of the house” in the video below.
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Visit terroirsymposium.com to see the full conference program and buy tickets today.