News — operations manual

Provide a solution for customer complaints

Preparing your Staff for an Evaluation

Legal and Compliance for Restaurants

Importance of Measuring Staff Performance

Establish a niche food concept

To ensure good customer service – be nice and keep that smile

Goal setting for staff

Learn to empathise with customers

Handling customers - Don’t take it personally

Cooking for customers with food allergies

Code of Conduct in your Employee Performance Standards

Be where your competitors are not

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