The Shift: What’s Working (and Why) Instead of What’s Not

As restaurant operators and leaders we are trained very early in our career on how to recognize problems. Slow service, food quality that is not up to standard, dirty restaurants and rude service are all skills we learn to recognize and “fix” as multi-unit leaders. In the last decade there has been a movement toContinue reading The Shift: What’s Working (and Why) Instead of What’s Not