Now that we’re months into our new COVID reality, we’re checking in with experts across various industries as talk of reopening has emerged. What are some of the unique challenges they are facing now as they look to recover business? What new efforts are they taking to make it through this unprecedented and ever-changing time? And what does the future look like, whether that’s in three months or one year?
To answer all that and more, we’re launching a special week-long edition of BBTV, our Instagram Live series on @bullfrogandbaum, called Back to Business. Kicking off Monday, July 13, our very own Jennifer Baum will be hosting a series of live Q&As throughout the week to share important perspectives on what reopening means for businesses and industries in New York.
Check out the calendar of guests and make sure to tune in next week!
- Michael Fazio — Chief Creative Officer, LIVunLTD
Monday, July 13 at 11:00 AM ET
Kicking off Back in Business is Michael Fazio, Chief Creative Officer of LIVunLTD, who will discuss how being a residential concierge has changed due to COVID-19 (including some of the unique requests he’s received lately!), and what the future of a NYC concierge looks like.
- Anthony Capozzoli — COVID-19 Safety Czar, Restaurant Associates
Wednesday, July at 11:00 AM ET
Join us as we chat with Anthony Capozzoli, Restaurant Associates’ newly appointed COVID-19 Safety Czar, where he’ll share what his role entails, how he and his team have pivoted during this unusual time, and what he believes the future will be for restaurants.
- Marcia Hu — Community Lead, Send Chinatown Love
Wednesday, July 15 at 5:00 PM ET
Send Chinatown Love helps provide relief for small businesses in NYC’s Chinatown impacted by the pandemic. Join us as we chat with Marcia Hu, Community Lead, about how they are working with restaurants to combat these issues and how you can get involved.
- Arlene Spiegel – Founder and President, Arlene Spiegel & Associates
Friday, July 17 at 11:00 AM ET
Restaurant, retail, and foodservice consultant Arlene Spiegel shares her thoughts on the operational side of reopening, including what it may take to be successful in this ‘new now,’ how to navigate takeout versus full service, and how to properly train staff during these unpredictable times.