Good Food

Owner of Superfine Pizza and Rossoblu explains economics of keeping a restaurant afloat

Bookkeeping at a restaurant has always been tricky. The coronavirus has made everything more tenuous. Dina Samson, co-owner of Rossoblu and Superfine Pizza, discusses the economics of shuttering the doors in the hopes of saving her restaurants.

By Evan Kleiman • Apr 3, 2020 • 1 min read

Bookkeeping at a restaurant has always been tricky. The coronavirus has made everything more tenuous. Dina Samson, co-owner of Rossoblu and Superfine Pizza, discusses the economics of shuttering the doors in the hopes of saving her restaurants.

Evan Kleiman
host 'Good Food'
Joseph Stone
Producer, Good Food
Laryl Garcia
Senior Director, Good Food

Culture

Food & Drink

Business & Economy

Good Food

Owner of Superfine Pizza and Rossoblu explains economics of keeping a restaurant afloat

Bookkeeping at a restaurant has always been tricky. The coronavirus has made everything more tenuous. Dina Samson, co-owner of Rossoblu and Superfine Pizza, discusses the economics of shuttering the doors in the hopes of saving her restaurants.

Share

Good Food

Owner of Superfine Pizza and Rossoblu explains economics of keeping a restaurant afloat

Bookkeeping at a restaurant has always been tricky. The coronavirus has made everything more tenuous. Dina Samson, co-owner of Rossoblu and Superfine Pizza, discusses the economics of shuttering the doors in the hopes of saving her restaurants.

Share