As someone whose career in journalism was twice interrupted by entrepreneurial stints in foodservice, I often feel duty-bound to remind the uninitiated that operating restaurants is among the most challenging and complex of callings.I tell laypeople to consider the array of daunting factors that savvy restaurateurs must keep in balance: delicate issues of customer and employee psychology; perishable inventories; rigorous operating standards; late-evening and weekend business hours; high ...
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