Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017.
We’ll add to the ongoing conversation about “Hospitality Included.” At Slapfish the back of the house staff justifiably shares in the gratuity pool.
Also, what’s hot (or cold) in beverages?
This morning Chef Andrew is at his newest Slapfish in the Outlets at San Clemente. It’s the Official Opening Day!
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