OUR DAILY BREATH: AFTER COVID-19 RESTAURANT CONCEPT IDEATION
Culinary Cues
APRIL 2, 2020
It might have been the purpose of the restaurant, the over-riding theme, the systems used, the menu, the staffing model, the hours of operation, the way that you compensate employees – or for that matter the type of employees that you hired – certainly there is something that you wish that you could do over. PLAN BETTER – TRAIN HARDER.
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