Coronavirus: how are restaurant suppliers coping amid the crisis?
Shifting from wholesale to retail or mothballing their businesses, what will the future bring for restaurant suppliers?

We asked them about the inventive ways in which they have switched up their business models to keep their products moving, and what they think the longlasting effects on their businesses will be.

Joining us were Catherine Connor and Aidan Monks of specialist sourdough bakery Lovingly Artisan, John Godden, founder of Flying Fish Seafoods, Nicholas Fowler, co-founder of wholesale fruit and vegetable supplier Smith & Brock and Leonie Fairbairn, who runs Artisan cheese company Thornby Moor Dairy in Cumbria. 

For more information on Covid-19 and the hospitality industry: https://bit.ly/CoronavirusAndHospitality

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