Education Employee Relations Front of House Serving 
The Restaurant Times
MARCH 10, 2023
Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.
7 Shifts
JANUARY 31, 2024
Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Culinary Cues
MAY 28, 2022
If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. If the family were defined as a team, it would be the kitchen that served as the locker room and the playing field. The most important room in a home is the kitchen.
7 Shifts
JANUARY 7, 2020
Much like profit and loss, employee engagement is a metric that every restaurateur should be tracking regularly. We’re giving you the scoop on why you should care about employee engagement and how you can track it, and sharing tips for how to use this data to gamify staff performance and boost engagement.
7 Shifts
JANUARY 31, 2024
Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.
Clover - Restaurants
MAY 3, 2024
Additionally, in order for restaurant leaders to operate as a certified safe food handler , such as managers and chefs, they must pass assessments related to food safety and risks like foodborne illnesses. An estimated 3,000 people in the U.S. die each year due to foodborne illness.
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.
Expert insights. Personalized for you.
52 
Let's personalize your content