Le Périgord Restaurant

Archives: February 2016

chef

The Rise of the Gourmet Staff Meal

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By Charles Passy | The Wall Street Journal | Feb. 16, 2016

Restaurant staff gets benefit of cooks’ experience at nightly ‘family meals.’

Staff meals, known as the ‘family meal,’ take on greater importance as restaurateurs and chefs increasingly see it as a way of setting the tone for service that day and keeping morale high among employees.
See what The Wall Street Journal has to say about Le Périgord.