‘I Don’t Know How They Used to Run Businesses Before’: Upserve Inventory’s Impact on Restaurant Growth
As chef and owner of COPA, the nation’s first farm-to-table living wage-certified Cuban restaurant, Roberto Copa Matos knows the importance of cultivating quality in all areas of business.
The strategy of sustainable agriculture that the former biochemist practices at the full-service Durham, North Carolina, restaurant he owns with his wife, Elizabeth Turnbull, trickles down to the way the couple manages…