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Why a Restaurant CEO Wants His Employees to Leave After Three Years

Restaurateur Scott Richards is opening an eatery with a clear understanding that his employees will work there for no more than three years.  His goal is to use a special development program to help employees connect with mentors and achieve career objectives.  Katie Toussaint explains this innovative concept. To read the full article in CharlotteFive, click: Why a Restaurant CEO Wants His Employees to Leav ...

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