Cutting business down to 25% — worse than COVID
By Gregory Bloom on 11/05/2020
Gregory Bloom shares over 26 years of industry experience working in six USDA inspected meat plants - buying and selling meat, working with chefs and restaurants and teaching COP classes. He is the CEO and owner of U.S. Protein.
Imagine your meat plant being forced to work at 25% of capacity this month. You’ll still have to pay your rent, utilities, cleaning crew and payroll for the employees you hope to retain. We a
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