These days, it’s not wise to venture out to a favorite restaurant without calling ahead. You never know if a spot will be open, thanks to staffing shortages and omicron closures.
It’s been a trying year for the hospitality industry in particular, and Michael Babcock has seen it all firsthand.
Babcock is the chef and owner of Belly, a Vietnamese-inspired restaurant that opened in Phoenix in the middle of the pandemic.
The Show spoke with him to learn about his experience navigating the challenges of a new restaurant and COVID-19 obstacles.
