National Restaurant Association Insights
When Bob Omainsky attended his nephew’s Naval Academy graduation in May, he dined on Chesapeake Bay seafood while in Annapolis, Md. But he didn’t expect to serve Chesapeake Bay seafood months later in his Alabama restaurants. “Nobody dreamed we would be talking about the BP oil spill 100 days after it happened,” said Omainsky, president of the Mobile chapter of the Alabama Restaurant Association. Omainsky, president and chief operating officer of Wintzell’s ...
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