Restaurateurs on kitchen culture and delivering value

Restaurateurs on kitchen culture and delivering value

The American Express Restaurant Trade Program at the Food & Wine Classic in Aspen continued with a panel of restaurateurs discussing how best to create a positive kitchen culture that transcends to the guest.

The session, Today’s Diner: Redefining Value, discussed the importance of value – but value based on experience rather than price. The panelists included Boston-based chef-restaurateur Ken Oringer, who runs Clio, Uni and Toro, among others; David Swinghamer of Unio

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