“It is not great to implement change because it's change or there's a new person. Is it satisfying the guest?” he said. “When we make change — whether it's technology, whether it's the menu, whether it's the building — it really is based on a lot of guest data feedback or research that we've done.”We're going to take our growth with right being strategic around what makes sense where to grow.
But not everyone working in food and beverage wants to do that their whole life. How do you get the most from those employees? If you have a great person here, you always want to retain talent, but you might just be that stop that gets them to their dream. And I've had those conversations with people like “What do you want to be doing in five or 10 years and don't tell me you want to get a gold watch for X Company because I know you don't want to be here 10 years.
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