scenario planning for restaurants
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OUR DAILY BREATH: IDEATION AND SCENARIO PLANNING
Part of ideation is dealing with the challenges faced today as well as those to come. We may not be able to predict the future, but effective managers are always sifting through the “what if” scenarios and building a strategy for dealing with them. As we are seeing so vividly right now – when we… Continue reading
About Me
PAUL SORGULE is a seasoned chef, culinary educator, established author, and industry consultant. These are his stories of cooks, chefs, and the environment of the professional kitchen.