Our first episode is with Laurence Jossel, the executive chef/co-owner of Nopa restaurant, who shares with us the adaptations and adjustments he’s making to keep operating right now. He talks about how they structured Nopa's takeout model, their grocery box with Tomatero Farm, how they’re managing customer safety, Nopa’s involvement with the SF New Deal initiative, and shares the secret to his amazing fried chicken.
1. Kirimachi ramen kit
Support the show
If you’re reading this in a podcast service, you can access the actual links in our episode notes at ontheflytablehopper.buzzsprout.com.
If you’re a Bay Area business or individual and want to be featured in On the Fly, please fill out the form at bit.ly/ontheflyguest.