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Home2017

Year: 2017

Articles

Five Key Ways to Improve Your Food and Beverage Operation – Part III

December 11, 2017 Brett Magnan

Menu and Food Presentation So far, we’ve covered two parts of this five-part series, SERVICE and LABOR. Today for part III, we will be covering MENU and FOOD PRESENTATION. When we evaluate a restaurant, the […]

Articles

Five Key Ways to Improve Your Food and Beverage Operation – Part II

October 1, 2017 Brett Magnan

The “labor” factor In ‘Part I” of this five-part series, I spoke of how SERVICE was the start of our focus in improving your food and beverage operation. This second part will ask some important […]

Articles

Five Key Ways to Improve Your Food and Beverage Operation – Part I

July 17, 2017 Brett Magnan

Service What keeps a food and beverage director up at night? What’s the pebble in a GM’s shoe when it comes to a property’s F&B outlets? As a casino and hotel operator for over 30 […]

TG&H Magazine Digital Edition

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