A wise person once said that, "Taken by the yard, life is hard, but taken by the inch, it's a cinch." Folks in the restaurant business should heed that advice when setting their goals for the year ahead. Perhaps more so than people in any other industry, restaurant owners, managers and wait staff can feel overwhelmed by the size of their overall goals—and lose sight of the fact that reaching them happens one service, one meal and one day at a time. Meeting your 2006 goals means your ...

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