Back of House Blog Healthcare Training 
Culinary Cues
APRIL 15, 2020
Whether it is the environment, the postal service, senior citizens, global partnerships, healthcare, or restaurants – there is a tendency to set aside or forget just how important these businesses, global responsibilities, and people truly are to our existence. Throughout history – restaurants have been integral to civilized communities.
Culinary Cues
OCTOBER 31, 2019
Restaurants find it increasingly difficult to find and retain good employees – both front, and back-of-the-house. This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength.
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Restaurant365
APRIL 26, 2022
The hiring crunch is especially tough for back-of-house employees, such as line cooks and dishwashers, who historically have made lower wages than many front-of-house employees like servers. Finally, there is also the cost of training new employees and a period of lost productivity as they learn their responsibilities.
Hot Schedules
JUNE 22, 2020
Industry Retail, Hospitality, Food Service Restaurants, Retail, Hotels, Building services, Healthcare, Manufacturing, Warehouse services. HotSchedules helps alleviate this problem by offering employee-led shift swaps and voluntary house shift pickups. Predictive Scheduling Comes to the Windy City and City of Brotherly Love.
Sling
OCTOBER 6, 2022
Or, if task completion has fallen below the norm in recent weeks, you could implement an incentive that motivates team members to push the numbers back up. Common benefits include: Sick leave Paid time off (PTO) Healthcare insurance Retirement plan Unemployment compensation Disability leave. Sounds like a tall order, doesn’t it?
KaTom
MAY 4, 2020
Still, there are recommended restaurant coronavirus safety precautions from healthcare officials, restaurant associations, and government officials that can help reduce the risk your operation will contribute to the spread of SARS-CoV-2. Front of House. Back of House. Table of Contents. Before You Open. Waiting Areas.
Notch
MARCH 12, 2019
Your restaurant’s labor cost percentage is the total amount of money you spend on labor costs — including salaries, wages, healthcare, benefits and taxes — shown as a percentage of food sales. With margins so thin, it’s important to control every cost as carefully as possible. That includes the labor cost percentage for your restaurant.
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