Today I’m sharing a conversation I had with chef Tim Hardiman of The Tailor and the Cook. And we’re talking about his experience over the past 12 months.
What is it like to be in the restaurant business as everything collapsed around us?
Tim takes us through T&C’s core philosophies and what has made them successful over the years, but we also spend time talking about how he pivoted during the pandemic to create innovative virtual dining experiences, the difficult decisions he had to make as an entrepreneur and the lessons learned over 2020. We talk about the importance of service, detail, and stepping back to make better decisions.
