Intuition and taste buds tells us that a delicious combination of menu items is at the core of a superior restaurant – but how do you create that menu and how do you prepare and deliver those items day after day? And what about quality service and hospitality – how do you ensure that service measures up to a first-class menu? And what about the setting and location and assembling a quality team? Get an insider’s view of what it takes to do all these things when Ron Comacho, host of The Business Hour talks with Chef/Owner Peter Kaiser of Kaiser’s Chophouse, a top-notch restaurant from scratch in a highly competitive environment.
