Imagine owning/operating not one but two local restaurants during the height of the Covid pandemic. With both staffing shortages and food delivery interruptions the job of navigating these difficulties demand management to be creative and nimble. One local restauranteur deals with the pandemic head-on with creativity and resolve to come out on the other side more connected to the communities he serves.

In this episode, I interview restaurant owner Greg Campbell of Pier 22 and Grove Restaurants to find out: Why Greg chose a career in the food industry... His journey from server to manager to owner... The one skill a restaurant owner has to have to be successful... What creative moves Greg made to survive and thrive during the pandemic… and much, much more!