Back of House Coaching Front of House Training 
Modern Restaurant Management
JUNE 11, 2021
Did you ever wonder what a restaurant coach does? In this episode of The Main Course host Barbara Castiglia gets the answer from Izzy Kharasch, a Restaurant Coach, Chef, and owner of Hospitality Works. Now, when I work with clients, I can work with them on the front-end and the back-end.”
Culinary Cues
NOVEMBER 10, 2023
Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. I did this, this is my work”!
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7 Shifts
JULY 12, 2023
She joined us on The Pre-Shift Podcast to discuss her philosophy on managing a team, including how she coaches managers. You're classically trained. She now co-owns Poppy + Rose, Poppy & Seed , and Root of all Food , an LA-based catering company. But first, Reed recounts how she followed her husband into restaurants. "I
Hot Schedules
MAY 10, 2021
Seasonal Staff Playbook: Hiring, Training & Retaining Great Teams. Stadium and other sport event venues have a front row seat to these plays – and to what happens when the right talent gets on the field and execute. So how do you stack your bench and coach your own team to maximum efficiency? User Network. User Connection.
7 Shifts
AUGUST 16, 2021
But it's the good shifts, when the front of house and back of house are flowing like a symphony, when customers are delighted, and the restaurant atmosphere feels effortless—that's the best part about restaurants. This section of the meeting gives managers time to teach and coach their team. Things to avoid.
Embrace the Suck
JANUARY 13, 2021
Yet, here you are still slugging it out every single day doing battle on the front line. Now, before you say, “ But Coach, you are an anomaly and my situation is different.” When I dug down into what created this toxic behavior it was easy to see now (not so much back then). So, you do what you know.
Culinary Cues
AUGUST 4, 2022
Thinking that the way to recover from the financial pains of a once in a century pandemic is to cut back on quality product and service and push the ceiling on pricing is short-sighted and ill-conceived as a strategy. Well then – what will? Try apathy on for size. It infects others who are easily convinced that it is the way it needs to be.
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