The question is: any advice on how I approach them about the changes that aren't in line with corporate standards?
Lora Davis, Assistant Manager 
Maggiano's 
4.4 Rating with 1,055 Google Reviews
Multiple Locations. "Little Italy in an American Casual Dining Environment."
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com

The question is: any advice on how I approach them about the changes that aren't in line with corporate standards? Lora Davis, Assistant Manager Maggiano's 4.4 Rating with 1,055 Google Reviews Multiple Locations. "Little Italy in an American Casual Dining Environment." This episode is sponsored by www.BlueHost/track/MODNation Restaurant MOD is produced by https://www.DoubleSat.com

The question is: any advice on how I approach them about the changes that aren't in line with corporate standards?
Lora Davis, Assistant Manager&nbsp;
Maggiano's&nbsp;
4.4 Rating with 1,055 Google Reviews
Multiple Locations. "Little Italy in an American Casual Dining Environment."
This episode is sponsored by www.BlueHost/track/MODNation
Restaurant MOD is produced by https://www.DoubleSat.com

Process Improvement

Restaurant Manager On Duty
Top Restaurant Leaders & Industry Insiders.
We are cooking it up with Top Restaurant Leaders and Industry Insiders.
Learning what should be 86’ and what is making the Special List.
From Marketing, Staffing, and Technology we are discussing how these restaurateurs are cooking with heat.

Business

Restaurant Manager On Duty Top Restaurant Leaders & Industry Insiders. We are cooking it up with Top Restaurant Leaders and Industry Insiders. Learning what should be 86’ and what is making the Special List. From Marketing, Staffing, and Technology we are discussing how these restaurateurs are cooking with heat.

Restaurant Manager On Duty
Top Restaurant Leaders &amp; Industry Insiders.
We are cooking it up with Top Restaurant Leaders and Industry Insiders.
Learning what should be 86’ and what is making the Special List.
From Marketing, Staffing, and Technology we are discussing how these restaurateurs are cooking with heat.

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Process Improvement

Process Improvement