Chefs need to do more than cook food, retailers told SN. To justify the labor cost, it's important to maximize the chef's on-site presence, they said. theast regional chain who asked not to be named. "The more visibility, the more communication with customers, the better. Familiarity breeds trust. Their people skills are much more important than their kitchen skills," he said. The source said that his chefs' first priority is to manage numbers "to pull a profit," and then to manage people ...

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