Ideally, management knows how to integrate profitability and activity requirements, doubtlessly, but keeps also in mind the leader’s vision and the long term objective to reach. Your employees know how to promote menu items. They appreciate their working conditions. They have been recruited in a professional manner and are assessed several times per year. They know how to make themselves available to your customers, who receive a high quality reception upon their entry in your restaurant. Chief cook, as well as the entire team, share with you improvement possibilities in the working process they have helped to settle.