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The restaurant business is simple. Simple is hard.

Today’s training programs don’t acknowledge how complicated operations have become

Jim Sullivan is a popular keynote speaker at leadership, franchisee and GM conferences worldwide. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.

The foodservice industry is characterized by speed, urgency, flash and motion.

We have fast-food and quick-service segments. Food orders are “fired,” and no one leads a restaurant -- they run it. While proverbs warn that “haste makes was

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TAGS: Operations
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