Amy Stern
01/05/2019 11:51 AM

As a restaurant chef with a distinct brand and culinary offering, do you often find yourself wondering why your competitors have been featured in press that continually seems to elude you? How is it that a restaurant that lacks any sense of hospitality or ambience has been profiled on TV? Why is a local white tablecloth establishment booked even on weekdays when their food is not only lacking visually, but is far inferior to yours when it comes to palate-pleasing attributes?

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