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Let’s keep it real. Running a restaurant is hard, but it’s better when we put our heads together.

"I read Toast content because I feel like it's more about training development than industry trends. I know this is how the world works. It starts on the coast and bleeds into us, but by the time it gets to us, it's half a decade later. So I really stay away from traditional restaurant news and trends."

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Josh Miller

VP of Culinary, Bluestem
Communitie, Kansas

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Ryan Egozi

Director of Operations
Suviche Hospitality Group

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Bill Stevenson

Kitchen Supervisor
Cherry Republic, Michigan