Marlo Fogelman, an attorney and founder and CEO of marlo marketing, shares her thoughts on where the restaurant industry is now, and what new restaurateurs will be dealing with in the post-COVID era.
Just as the dot-com bubble burst of the early 2000s ushered in more streamlined and consolidated technology companies (like Google and Amazon), the downturn of the restaurant industry at the hands of COVID-19 could look much the same.
The virtual panel hosted by marlo marketing, “Pursuing the Pivot: How Hospitality Professionals are Surviving COVID,” brought together executives from all aspects of hospitality to discuss what they did to make it out of the worst of the pandemic and
Though many have stumbled, just as many have humbly faced adversity with the opportunity to reinvent in ways previously thought impossible. For some, new doors have opened and core competencies have unexpectedly expanded.
More often than one might expect, I get asked if I can “just write a press release” as if this were the silver bullet solution to generating widespread fame and fortune for the topic/product/brand/service at hand. Often this ask comes