How Restaurants Really Get Their Food: Distribution, Sourcing, and Trust with Tony Cuba & Chef Cody Tiner
Most people think the restaurant industry starts in the kitchen. It doesn't. It starts with sourcing. With buying decisions. With what shows up at the back door. This week, Carl sits down with Tony Cuba, Buyer for Halpern's Steak and Seafood in Orlando, alongside Chef Cody Tiner, chef-owner of District South. Tony…
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