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"I absolutely feel qualified to comment on the condition of today's service. I've worked in F&B where management took a back seat and the lack of staff support was criminal. I began my food service career in a small deli. The owner…"
"Unfortunately we live in a selfish era. I don't think most people who dine out with sour dispositions have necessarily been jaded by a bad experience. We're living in a time of grande expectations (a.k.a. the grande illusion). Maybe mom…"
Which Restaurant Segment best describes my company
Which department at the restaurant corporate office
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Manufacturer / Equipment
Keeping little ones in their seat
I spent 17 years in food service, both FOH and BOH. Because of a need to keep highchairs in service we created a replacement lap belt that easily attaches to standard commercial highchairs. The problem seem most often is a broken prong on the belt buckle.
Our belt buckle is thicker and stronger than the belts that comes with a commercial chair. One belt is available without having to place a minimum order, but a restaurant will want to have at least three on hand for a quick repair.
Years in the Industry
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