Brian talks with Kelsey Griffin, the Marketing Director for Southern Pearl Oyster House. She gives an update on operations at the restaurant since the beginning of Covid-19. Their curbside service is still available and they’ve changed their menu slightly to offer different options.
They’ve also leaned more in the direction of their steaks by promoting more beef options. They’ve also started training their kitchen staff to cut their own choice of steaks to provide even more options for customers when dining there.