CHEFS – YOUR EMPLOYEES JUST MIGHT HAVE THE ANSWERS
Culinary Cues
SEPTEMBER 26, 2020
What needs to be addressed is: “ How do we build trust among customers, trust that the restaurant will keep them safe, and how do we generate enough sales and in turn – profit, to keep the operation moving forward? They know that at this point their primary job is to make the customer feel safe. The question is: “What’s the answer?”
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