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Hosting a restaurant operation is a brand-new experience for me. For decades I have patronized upscale restaurants in many of the world’s metropolises and food shacks in Caribbean and South American backwaters. All those years I never even once thought about the logistics involved in the dynamics of operating a restaurant floor, let alone the kitchen. In the past couple of months I have gained a new-found respect for the people that make a great dinner experience create a lasting experience for their guests. It’s pure algorithms at work. Between reservations and walk-ins, allocating wait staff with tables so that… Read More »