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

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The dining room of Rossoblu. Photo Credit: Ed Anderson

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.

Credits

Host:
Evan Kleiman

Producers:
Joseph Stone, Laryl Garcia