I ordered a shaved sirloin sandwich for lunch at a recently opened restaurant. Like many people at lunch during a weekday, I was operating on a time frame that required me to get in and out in a reasonable amount of time. Though the service was a bit slow, I chalked it up to the restaurant kitchen working out the flow. When the sandwich arrived, I was disappointed. The shaved sirloin was terribly dry, and neither the mustard-onion jam nor the white Cheddar accompanying it could save the ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.