(Continued from page 3) Besides bringing his clientele up to the moment, Roumanis also needed to make sure his line-level employees bought into his vision and could execute to the level he expected. Remember, he’d just returned from Del Posto, a four-star restaurant, where he managed a front-of-house staff of 75. “Plenty of restaurants think they know the way to keep servers happy is by making sure they make a lot of money and the way to keep cooks happy is by making sure ...

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