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Search - Cutting it Fine: Inside the Restaurant Business
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Cutting it Fine Inside the Restaurant Business Author: How do you cost a menu? What happens if everyone orders the sea bass? What happens if no one orders the sea bass? How do you feel with a complaint about food poisoning? How indeed can five people in a small hot kitchen produce great food for hundred of people at twenty minutes notice? Leading chef Andrew Parkinson answers all the questions we ha... more »
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