Book Cash Management Communication Front of House 
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. Dangers of Poor Communication. Steps to Improve Team Communication. What to Communicate and When.
7 Shifts
SEPTEMBER 19, 2022
Back-of-House and Front-of-House. What about managers? Establish Clear Lines of Communication. Establish Clear Lines of Communication. Track and manage employee workload. Back-of-House and Front-of-House are an even split. Front of House Positions: 41% turnover rate.
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Modern Restaurant Management
SEPTEMBER 14, 2022
You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.
Lavu
OCTOBER 13, 2023
What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period. The ideal turnover rate changes based on type of restaurant.
Open for Business
MARCH 1, 2023
Chef, server, and bartender barely scratch the surface of all the work that happens in front and back of house. There are no cubicles, there is a tight-knit community, and, as anyone who has ever worked in a restaurant will tell you, there is never a dull moment. Often, a single person will fill multiple jobs.
Embrace the Suck
APRIL 18, 2022
Simon Sinek in his best-selling book titled Start With Why says that “People don’t buy what you do, they buy why you do it.” Sinek also talks about a concept called The Golden Circle and if you can learn the correct way to communicate it will change the course of your restaurant in a very positive way.
EATER
MAY 26, 2023
The 450-page book dives deeply into the world of vegetables, from their production to their many uses to their cultural context. I get to work with the agriculture teams, which manage our vegetable and grain production, and the retail team, which leads the farm store and the online farm store. Then, I write the menu.
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