Tired disengaged servers do not send the right message about a restaurant

Tired, disengaged servers do not send the right message about a restaurant.

Restaurant brands built on small details

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Independent restaurants can’t really compete with the big marketing budgets that national chains have at their disposal. But they can do things to get the word out and create a brand that resonates with guests. That’s what Charlie Hopper says. A marketing veteran who has been writing columns on the subject for Food & Wine since 2011, he recently shared some of the advice from his latest restaurant advice ebook, Nuggets, Nibbles, Morsels, Crumbs.

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