The Daily Walk for High-Volume Kitchens
The daily routine Chef Bryan Dillon used to run 17 food operations, 22 kitchens and about 1,860 back-of-house staff at Red Rock Resort, and how any multi-outlet operation can use it.
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Practical lessons on luxury and high-volume food and beverage operations from Chef Bryan Dillon.
How to Cut Food Cost Without Cutting Quality
How luxury restaurants and casino resorts lower food cost while protecting the guest experience, from the chef whose cost containment work saved Morongo Casino Resort $1.2 million a year.
Read the articleMenu Engineering for High-Volume Casino Restaurants
Six menu engineering rules for casino resorts and high-volume luxury restaurants, from a chef who oversaw 17 food operations and 22 kitchens at Red Rock Resort.
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