PMQ Live Update: Adapting on a Weekly Basis with Adam Weisell from l’Aventino Forno Romano

In this installment of PMQ Live Update, Adam Weisell, chef-owner of l’Aventino Forno Romano in Chicago, speaks about monitoring the pandemic situation week by week, shutting down and reopening his Pinsa (Roman-style pizza) restaurant, and staying connected with employees and customers through social media.

“As this became a reality… when people are not allowed to come into your restaurant and get sold the concept by the servers, the bartenders, and managers, and eat the food in the place, the only way this restaurant exists is virtually. It only exists on social media,” Weisell tells PMQ’s Brian Hernandez. “That essentially becomes the experience, the way people …  get a snippet of what is to come is through Instagram and Facebook.”

Watch the full video below!