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Phil de Gruy

Phil de Gruy

Sales Manager at New Orleans Fish House
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  • Phil de Gruy
    Phil de Gruycommented on this story

    I went from owning and operating restaurants to Sales and lunch is a chore. But it was also a chore for me as an operator.

    It isn’t profitable for the operator, you have to staff to execute an efficient, fast and inexpensive service which takes an army to do and it’s all over in 90 minutes tops.

    It isn’t profitable for employees to leave for an extended lunch either.

    Be healthy, pack your lunch but be sure to share that time talking and visiting with someone and not about the work.

    Lunch shouldn’t be dead, but it has to evolve.

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