Operations
Want to speed service? Start with your menu
New research shows that guests spend an average of nine minutes plowing through a menu because the array is typically so extensive. But they also want comprehensive descriptions of dishes and prefer a conventional bill of fare over QR menus.
Operations
Canlis attempts bold experiment: Summer weekends off for all
Staff members at the high-end restaurant will finally be able to experience the civilian joys of a Saturday and Sunday off, doing things that non-restaurant people do.