Retiring From Restaurants: Planning For Life After You Leave Food Service

While Peter has spent most of his career shaping the Kara Restaurant Group portfolio, he started working in Philadelphia restaurants while attending Drexel University. Joined by George, Peter sits down with Danny Marcantuno, one of the first chefs to take a chance on an inexperienced Greek from South Jersey, when he hired him at George Perrier’s casual, contemporary French eatery, Brasserie Perrier. Join the trio for insights on questions about long-term exit plans, including: How do you plan...