{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"FULL COMP: The Voice of the Restaurant Industry Revolution","title":"Embracing the Suck: Lindsay Tusk of Quince","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/fcffe590\"></iframe>","width":"100%","height":180,"duration":1602,"description":"The restaurateurs that have really thrived over the last 10 months are the ones that have embraced the reality of our situation. They've accepted the pandemic and reworked their concepts to meet these new challenges head on.\nMindfulness, innovation, pliability and strict adherence to standards have become the tools of the trade.\nFew incapsulate this more than Lindsay Tusk.\nFrom moving her restaurant into the middle of a farm to building out the retail arm of their business, they are making the pandemic work for them. Today we unpack what's worked, what hasn't and where we go from here.\nFor more on their projects go to quincerestaurant.com\nSign Up for Our Weekly Newsletter: https://pineapplepost.news\nBook time on Josh's personal calendar: https://bit.ly/3otQm8z\nWant to streamline your front-of-house operations and increase sales? Head over to http://restaurants.yelp.com to claim your free page and learn more about these powerful tools for your business.","thumbnail_url":"https://img.transistorcdn.com/6OAanP6N7rKCCEP4OYgZT_i74QmCwgk2rH1cSWqhfvs/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS8zYzkz/MGQ5M2Y5MWZmM2E0/NGM3MzFmNzQ0OGZl/NDhhYi5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}