Kruse Company president Nancy Kruse says restaurant service standards have fallen due to a focus on food. Call it the law of unintended consequences, Bret, but it appears that there’s a real downside to the culinary revolution that’s swept menus over the past decade or so. The good news is that operations in the back of the house have improved dramatically across the board, but the bad news is that service levels in the front of the house have failed to keep pace. The gap between ...
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