The pandemic brought a wave of disruption with it, and while F&B outlets were still considered essential services during periods of lockdown, they faced many other challenges that continue to resonate to this day. Chief Shucker Josh Green from Southern Rock Seafood and Shucked Oysters Bar provides his perspective on surviving the pandemic and what’s in store for both the seafood and F&B spaces, especially in light of continued supply chain disruptions

Image Credit: Shucked Oysters Bar Facebook Page

Produced by: Freda Liu

Presented by: Freda Liu

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Categories:  culture,  food,  SME,  entrepreneurs

Tags:  Oysters,  f&b,  seafood,  food & beverage,  retail,