Scenes From A Restaurant (A Series of Short Stories) #2
As you enter Katie’s rent controlled apartment, the bright hallway brings you past her bedroom and the galley kitchen before opening up...
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Andrew Parr
- Feb 22
- 2 min
Scenes From A Restaurant (A Series of Short Stories) #1
Rogelio (everyone calls him Ro-ho), trudges slowly over to the hand sink and rinses his face. He drops his towel and apron in the...
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Andrew Parr
- Jan 31
- 7 min
The Hiring Process: Asking Interview Questions That Matter
Asking interview questions of candidates that truly matter is something we don’t do well. It’s not our fault, though, right? Every...
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Andrew Parr
- Jul 12, 2022
- 10 min
The NEW Restaurant Opening Order Of Operations
By Andrew Parr You are sitting at the corner of a dimly lit bar after a killer 10-hour shift. You and your two best friends on the line...
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Andrew Parr
- Jun 6, 2022
- 5 min
Time to Leave — Why Restaurant Employees Are Exiting the Industry
By Andrew Parr The restaurant industry is losing outstanding, highly skilled, loyal employees at a remarkable pace. The reasons are...
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Andrew Parr
- Jun 6, 2022
- 4 min
Failure to Launch: The Restaurant Industry’s Inability to Retain Staff
By Andrew Parr The restaurant industry suffers from 73% annual turnover (don’t even get me started on the numbers through the pandemic)...
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Katie O'Hara
- Jun 5, 2022
- 4 min
Cultivating and Growing Your New Restaurant Team: Why Having Kickass Leadership Benefits Everyone
By Katie O'Hara The first time I met the boss who would later become not only the most influential person I’ve ever had the honor of...
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Andrew Parr
- Jun 5, 2022
- 5 min
The 8 Steps To Get Set Up On The Clubhouse App To Start Telling Your Food Story
By Andrew Parr Either you have already read Part I of our Clubhouse Series, “The Clubhouse App for Restaurants: What Is It and Why Is It...
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Andrew Parr
- Jun 5, 2022
- 4 min
The Clubhouse App for Restaurants: What Is It and Why Is It Relevant
By Andrew Parr Clubhouse is self-described as “The Social Audio App.” Hmm, still scratching your head? Do you remember the heyday of...
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Andrew Parr
- Jun 5, 2022
- 3 min
Gratitude and the Hospitality Industry
By Andrew Parr What is a something that will not only universally bring people together, but also explicitly express a wide array of...
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Andrew Parr
- Jun 5, 2022
- 3 min
Life, Loss, Love, Family & Food
By Andrew Parr I’m 54 years old; a nice Jewish boy from north suburban Milwaukee. I mention this because, though it may not be of import...
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Andrew Parr
- Jun 3, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 1
By Andrew Parr For the last two weekends in the evening, my wife and I snuggled up on our mid-century blue couch, under a warm, fuzzy...
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Andrew Parr
- Jun 2, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 2
By Andrew Parr Rejoining our hungry heroes (my wife and I), we pick up from last week; snuggled on that blue mid-mod couch and scrolling...
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Andrew Parr
- Jun 1, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 3
By Andrew Parr Just a quick recap of Chapters 1 and 2: Each of the last two weekends my wife and I cuddled up on our couch, scrolled...
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Andrew Parr
- May 31, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 4
By Andrew Parr Reviewing where we started and how we got here: Each of the last two weekends my wife and I cuddled up on our couch,...
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Andrew Parr
- May 30, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 5
By Andrew Parr Having completed half of the series, here is what you need to know to jump right in: Each of the last two weekends, my...
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Andrew Parr
- May 29, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 6
By Andrew Parr At Best Served we are committed to delivering content that you can watch, listen and read. This piece is the sixth of an...
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Andrew Parr
- May 28, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 7
By Andrew Parr At Best Served we are committed to delivering content that you can watch, listen and read. This piece is the seventh of...
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Andrew Parr
- May 27, 2022
- 3 min
Food Delivery Diary Of A Restaurant Consultant – Chapter 8
By Andrew Parr At Best Served we are committed to delivering content that you can watch, listen and read. This piece is the final of an...
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Andrew Parr
- May 22, 2022
- 2 min
What New Restaurant Owners Need To Understand About Investing In Human Capital
By Andrew Parr Doris Yuen and Ken Wan are the young, vibrant, and passionate owners and operators of Meta Asian Kitchen in Avanti Food &...
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Food For Thought
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