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NRN surveyed over 400 restaurant operators for our latest market leader report. Discover how these industry leaders are leveraging data to shape their strategies and drive success.
Prencipe started working for North Italia shortly after moving to the U.S. from Italy 10 years ago, and he’s been educating his staff and customers on the culture and food of his home country ever since.
Burnt ends — crispy, smoky bites of the ends of beef brisket — are now a staple on barbecue restaurant menus across the country. But they began, as many inventions do, as a happy accident...