Kruse Company president Nancy Kruse says restaurant service
standards have fallen due to a focus on food. Call it the law of
unintended consequences, Bret, but it appears that there’s a
real downside to the culinary revolution that’s swept menus over
the past decade or so. The good news is that operations in the
back of the house have improved dramatically across the board,
but the bad news is that service levels in the front of the
house have failed to keep pace. The gap between ...  Register to
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