What We’re Reading: Why a restaurant based on delivery is risky; indy closures

Restaurant Hospitality scours the web for interesting reads on restaurants, food, chefs and more. This week, we find out why a restaurant based on delivery can be risky, why independent operators are facing closures, why male chefs need to listen more and talk less, and just how much food we waste.

Contact Marcella Veneziale at [email protected]