For a variety of business and personal reasons, Darcy MacDonell decided to only open his restaurant The Farmhouse Tavern four days a week. This business model has yielded impressive results benefiting all involved in the restaurant from staff and proprietor to guests and the environment. In this podcast episode we discuss his restaurant, business practices and how the restaurant industry is changing. Transcript available: https://www.rev.com/transcript-editor/shared/BWkfSvPQoN898KmMRLqhwLx18ggUj9kcdo9LULrFWwH6MXNwYThO_kYuwD7f-7n1COBhgVZxTRdIkcKKvUF88rK7oxU?loadFrom=SharedLink
