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 Culver’s.“The philosophy here is that you talk to guests every day, whether they’re talking about allergies or nutrition or a new menu idea,” he says. “We do whatever we can to make sure guests leave Culver’s happy.” Doak has logged nearly 30 ...

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