7 Shifts
JANUARY 26, 2021
For both safety and ease, there isn’t a better option. 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. Embrace Digital Hospitality ??
Modern Restaurant Management
JUNE 29, 2020
For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. Even though they have ?less
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Modern Restaurant Management
JANUARY 8, 2021
With the COVID-19 pandemic surging across the country, it’s more important now than ever before to focus on employee safety. The major focus of these guidelines is keeping customers safe, but it’s equally important to consider the safety of employees. Keep Masks On, But Get In Sync. Reduce the Number of Shared Surfaces.
7 Shifts
JULY 28, 2021
There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction. At times, it's a civil war between your front-of-house and back-of-house teams. This is when you can transition from a boss to a coach by keeping your staff informed and encouraged.
Culinary Cues
MAY 26, 2020
Both of these issues are significantly important and even though we should all agree that health and safety is foremost – if we manage to beat the virus into submission and destroy the economy in the process then we are left with a problem that can be devastating for decades to follow. Shouldn’t we be doing the same in restaurant kitchens?
Cheetah
MAY 11, 2021
To comply with the requirements, make sure you abide by the Social Distancing Protocol and Health and Safety Plan checklists and post the appropriate signage ( required posters ). kitchen layout, takeout utensils and packaging, reservation and ordering systems, etc.) Restaurant Reopening Requirements. Stock Up on Inventory.
Modern Restaurant Management
DECEMBER 16, 2021
Our restaurant of the future is designed to benefit guests, employees and franchisees, with a new external design and a reimagined kitchen that will make it easier for us to serve hot, delicious food quickly for frictionless guest experiences, and we expect to see a lot more of that next year. Clinton Anderson, CEO, Fourth Enterprises.
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