Month: July 2019

Breaking Down the Walls Between Back-of-the-house and Dining Rooms

There’s something magical about watching a talented cook prepare a vegetable stir-fry or flame-grilled burger in front of you. Red peppers and broccoli florets sizzle in the wok; the flame of the grill reaches up to surround the freshly-formed patty. Now more than ever, customers want to participate in the culinary experience. Operators and consultants …

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