While the restaurant industry has long advocated the practice of having one server interact exclusively with designated customers, a growing number of casual-dining brands are turning to a team-service model in an effort to boost profitability and heighten the guest experience. National chains like Chili’s Grill & Bar, Red Lobster and Hooters are shifting away from the one-server, one-table standard and asking front-of-the-house staffers to work together with other team ...
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