Article: “Good communication with staff is key to Deerfield restaurant’s longevity” (Jun.2006)

 

excerpt:
"With restaurants closing faster than it takes a soufflé to rise, Brooks is celebrating a milestone: its 25th year in the South Florida market.

Its recipe for success is occasionally edited to keep up with trends. Mostly it focuses on fine dining. Add a signature rack of lamb, some theatrical entertainment, customer loyalty and niceties from sticking a birthday candle in a diner's dessert to gracing a couple's special anniversary celebration with a complimentary bottle of champagne.

Bernard Perron, who started Brooks in 1981, says, though, the recipe is mostly dependent on one practice: being good to your staff."

source: "Good communication with staff is key to Deerfield restaurant's longevity" by Jennifer Heit (Sun-Sentinel, Jun.19,2006) 

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