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Chapter 151: Prelude to Fast Food
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Chapter 153: Grand Opening
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... efficiency and dedication of the staff. Over the next two weeks, he spent his days and evenings training the newly hired crew, ensuring they understood the importance of speed, consistency, and customer service.
In the kitchen, Matthew stood with a group of young cooks around the fryers and grills. "Remember," he said, demonstrating the process, "every piece of chicken must be breaded evenly. It’s not just about taste—it’s about presentation. Customers will notice if one piece looks diff ...
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