7 Shifts
NOVEMBER 3, 2022
The QSR franchise started in Seattle and serves up Asian-inspired bowls and appetizers. And how many of those women work in the FOH rather than the BOH? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated. Set and enforce sexual harassment policies. Provide equal opportunities.
Modern Restaurant Management
DECEMBER 28, 2020
Rick Camac, Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). Ross Franklin, CEO and Founder of Pure Green Franchise. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
FEBRUARY 18, 2020
Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. The sleeping giant is virtual kitchens.
Modern Restaurant Management
DECEMBER 31, 2019
Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Restaurants will likely continue to offer innovative benefits like free or discounted education, or other programs such as our managing partners program, which allows managers to run their own locations. We don’t think so.
Expert insights. Personalized for you.
195 
Let's personalize your content