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  • June 08 2014 – Robert Fiumara

    How to Manage a Kitchen Rush

    It is 6 o’clock and your lunch hour prices just ended. You’re on a clock now; you know that within the next hour, your restaurant and staff will be flooded with customers coming in for the dinner rush. The seats will fill up fast, and you know it’s only a matter of time until the tickets pile up and you...

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