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Kitchen Culture

    • Photo: ©James Vitullo

      We Asked Beard Award Winners: What’s the Secret Sauce to Your Business?

      Plate Staff
      June 17, 2022 9:04am
    • Photo: Carly Diaz

      How Kachka Is Building Equity and Worker Buy-in with a Service Fee Model

      Caroline Hatchett
      April 14, 2022 10:55am
    • Courtesy Katy Osuna

      What Being a Butcher Taught Me About the Value of Craft

      Katy Osuna
      March 17, 2022 10:41am
    • When a Seasoned Server Becomes the Star of Your Social Media

      Liz Grossman
      March 10, 2022 4:18pm
    • Olivia de Castro

      A Mental Health Toolkit, Just for the Restaurant Industry

      Caroline Hatchett
      February 17, 2022 9:21am
    • Francie Makes the Case for a Different Valentine’s Service—or None at All

      Caroline Hatchett
      February 7, 2022 10:47am
    • Photo: Commander's Palace

      How Executive Chef Meg Bickford Carried on the Legacy of NOLA's Commander’s Palace Through the Pandemic

      Liz Grossman
      February 3, 2022 5:37pm
    • Five Ways Restaurant Workers Can Build Mental Resilience

      Caroline Hatchett
      January 23, 2022 10:08am
    • My ADHD Led Me to Discover My Passion for Food

      Holly Fann
      January 23, 2022 7:50am
    • There’s No Tavern to Walk Into: Bartenders Game the Plague

      Al Sotack
      November 3, 2021 9:51am
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