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How corporate chefs at chains like Dennys adjusted to the changing demands of their jobs and their customers and how they expect to come out of this stronger than before.

Chain restaurant chefs get more efficient during the pandemic

The need to respond to consumers’ changing needs taught them that they could work better and faster than they realized

Chefs are famously adept at working efficiently, changing things on the fly and adapting to new situations. Although often it’s the chefs of independent restaurants that are given credit for those skills, the research and development chefs at chain restaurants have had to flex those muscles this year as they faced supply challenges, drastic sales declines and shrunken budgets.

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