For Jim Doak, the key to being successful in research and development is quite simple: Listen to what the guests want. That basic notion is largely what drew him to his current position as executive chef at Prairie du Sac, Wis.-based Culverâ€™s.â€śThe philosophy here is that you talk to guests every day, whether theyâ€™re talking about allergies or nutrition or a new menu idea,â€ť he says. â€śWe do whatever we can to make sure guests leave Culverâ€™s happy.â€ť Doak has logged nearly 30 ...
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