When COVID-19 hit early this year, US-based seafood restaurant chain Truluck’s made some tough decisions for its 12 fine dining locations.
“At the beginning it was horrifically painful when we had to furlough everyone, myself included, in March. It was the right thing to do at the time and sent the right message to our people and our customers that we were taking this seriously,” Brian Wubbena, Truluck’s director of culinary, told IntraFish.
The company’s locations are concentrated in Texas and Florida, but extend into California and Washington D.C.
