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What role does DOUGH&CO FROME play in shaping the culinary landscape of Sudbury?
Is DOUGH&CO FROME in Sudbury a community with mutual respect, which listens to and takes care of its employees? Is it an ideal company to train and learn Restaurants & Gastronomy? Is team spirit important and a major asset of the company?
There is ISABEL MAYFAIR around the corner, is it similar in terms of objectives to DOUGH&CO FROME or not? What is the difference?
Can you tell us what the working atmosphere is like in the Restaurants & Gastronomy sector at DOUGH&CO FROME in Sudbury?