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 • • 1 min readBookkeeping 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.
The full episode
2 of 7
Food supply chain, virtual Passover, vegetarian Easter- 0:00Challenges facing truck drivers during the coronavirus pandemic
- 8:50Owner of Superfine Pizza and Rossoblu explains economics of keeping a restaurant afloatYou’re reading this
- 15:52Observing shabbat and Passover via Zoom
- 23:40Celebrating Passover traditions and hosting your seder
- 30:35Turning your pies into works of art
- 40:04Celebrating Easter with a meat-free menu
- 47:49Farmers markets in the age of social distancing
The full episode
2 of 7Food supply chain, virtual Passover, vegetarian Easter- 0:00Challenges facing truck drivers during the coronavirus pandemic
- 8:50Owner of Superfine Pizza and Rossoblu explains economics of keeping a restaurant afloatYou’re reading this
- 15:52Observing shabbat and Passover via Zoom
- 23:40Celebrating Passover traditions and hosting your seder
- 30:35Turning your pies into works of art
- 40:04Celebrating Easter with a meat-free menu
- 47:49Farmers markets in the age of social distancing