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Why agility is key for QSRs to respond to unforeseen circumstances
Sandhurst’s Mimmo Lubrano explains why this trait is critical during challenging times.
Stronger off-premise models, one-way aisles and bolstered hygiene procedures are just some of the ways QSRs became agile in response to the coronavirus pandemic.
Amidst uncertain circumstances, Sandhurst Fine Foods chief executive Mimmo Lubrano stressed that agility for business is “critical”, especially in the context of staff and choosing what ingredients to order more.
More of his thoughts on agility below:
