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During our recent webinar on scaling digital operations in contract catering , we asked 100+ operators where they stand. Integration with Back-of-House Systems In fact, the majority of respondents say that FoH and BoH are at least partially connected. The pressure is real and shared. The result?
Provide training through: webinars, field training, on-site visits, conferences, and classroom refresher sessions. Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently.
Look for groups like The Multicultural Food & Hospitality Alliance that run webinars and seminars. 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. You and your team probably have biases.
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