Restaurant Hospitality editors explore the latest food, beverage, design, consumer and other trends, along with emerging restaurant concepts; share experts' advice on running a more efficient and profitable operation, from the front of house to the back; and provide insights from chefs and owners.
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It’s just a fantasy
It’s not the real thing
Sometimes a fantasy is all you need
—Billy Joel, "Sometimes a Fantasy"
Fantasy? You are probably wondering how this relates to food, cooking and the foodservice industry. The places we work and own ...