How Chef-Driven Restaurants Scale Without Losing Their Culture

Join James Passafaro, Director of Operations at GoTab, and Curtis Dettman, Executive Chef at Pau Hana, as they discuss how chef-driven restaurants can build operational consistency without sacrificing creativity. Drawing on Pau Hana's experience leading one of the Twin Cities' most distinctive Hawaiian Regional Cuisine restaurants, they'll share practical strategies for standardizing recipes, streamlining kitchen operations, improving food cost visibility, and giving chefs more time to lead their teams and focus on the guest experience.