Back of House Coaching Management 
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.”
Modern Restaurant Management
SEPTEMBER 13, 2023
Restaurant employees play an integral role in the dining experience, representing the building blocks of delightful guest experiences, ultimately creating loyal patrons who come back for more. The presence of difficult managers (39 percent) or co-workers (37 percent) can also factor into employee attrition. So, what did we find?
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7 Shifts
JULY 28, 2021
You would think something as second nature to people as communication would be easy to manage in the workplace. Communication is the key to facilitating productive relationships between managers and employees. At times, it's a civil war between your front-of-house and back-of-house teams. Table of Contents.
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?” What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?”
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. It's a place for the managers to inspire their teams and amp up the energy for the shift ahead.
7 Shifts
JANUARY 26, 2021
2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it.
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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