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... ll, there were occasional hiccups—an undercooked piece of chicken, fries that were too salty, or burgers that lacked the right balance of toppings. Matthew spent hours in the kitchen, working side-by-side with the staff.
"The secret to success is consistency," he said during a morning meeting with the cooks. "Every piece of chicken, every burger, every batch of fries has to meet the same high standard. If we can’t deliver that, people won’t come back."
He implemented stricter gui ...
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