In March 2020, when California issued a shelter-in-place order intended to slow the spread of the highly contagious COVID-19 virus, Aminah “Chef Mimi” Robinson Briscoe, like many of her peers in the food service sector, was caught off guard. Briscoe, the owner of a thriving Bay Area catering business, Chef Mimi LLC, was faced with a paradox: How do you stay profitable catering events when there aren’t any events to cater?
Thankfully, Briscoe had her corporate relationships to turn to — and…
