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18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

How do you ensure compliance with food safety and hygiene regulations? Becoming a restaurant manager entails leadership and communication skills. For example, the manager might share how they implemented cross-training among the staff, like teaching servers to handle some basic tasks in the kitchen.

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Building a Safety-First Culture in Your Restaurant Kitchen

The Rail

By Ellie Gabel, Contributor Safety is crucial in any workplace, but restaurants face a unique mix of concerns. Like others, bars and restaurants have to take care of their employees. However, they must also ensure the safety of their guests, as foodborne hazards can be dangerous and stem from many areas. Its a matter of culture.

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Restaurant Staff Training 101

7 Shifts

Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen. When creating a training plan, you must distinguish between these two areas.

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RATIONAL’s iCareSystem AutoDose helps you keep your oven clean without the extra effort

Restaurant Business

Yes, it’s essential for the safety of customers and staff alike: it ensures that bacteria and mold don’t linger in hidden crevices and that patches of grease don’t ignite. Trending Food Spinoffs of the TikTok-famous Dubai Chocolate Bar surge on chain restaurant menus Financing How is Roark Capitals track record?

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part One

Modern Restaurant Management

The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.

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For Restaurants in 2025, Change Is the Only Constant

EATER

Masked chefs make pizza in a restaurant kitchen in 2022. No takeout, a small staff, an open kitchen so we can interact with the guests. Kylie North, co-owner of Water Bear Bar in Boise, Idaho, says she and wife Laura Keeler operated with the motto live tiny, die never, inspired by the micro-animals their bar is named for.

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