How to Bridge the Gap Between the Front and Back
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How to Bridge the Gap Between the Front and Back
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A restaurant is made up of many parts but, in order to achieve the highest levels of success, these individual parts must work in concert with each other. In this episode, Josh Kopel, a Michelin-rated restaurateur and Anthony Hamilton, an award winning chef, sit down to discuss the proven tactics they’ve used to bring front of house and back of house employees together.
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