Employee Relations Front of House Kitchen Safety Pricing 
Modern Restaurant Management
JANUARY 8, 2024
This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. Prioritising employee well-being, mental health, and job satisfaction is also essential in curbing turnover and cultivating a content and dedicated workforce.
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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Ken Burgin
JULY 25, 2023
Use these enjoyable and instructive games to engage your front-of-house and kitchen staff – they’re designed to prepare and run quickly. This helps improve their menu price knowledge and speed up their check calculation skills. And a reminder of the old trainer saying: what we learn with pleasure, we never forget!
Modern Restaurant Management
DECEMBER 28, 2020
When others have pulled back, we kept innovating by adding new menu items (a new Porterhouse steak, Wagyu New York Strip), half priced bottles of South American wine, To-Go experience packages and more. We celebrate this as it benefits us all when brands focus on sustainability. Lavu CEO Saleem S.
Modern Restaurant Management
JANUARY 3, 2024
Think behind-the-scenes kitchen tours or insights into who the people are that work at the restaurant, offering patrons a chance to immerse themselves in the brand. Think behind-the-scenes kitchen tours or insights into who the people are that work at the restaurant, offering patrons a chance to immerse themselves in the brand.
Restaurant365
JULY 24, 2020
Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?
Modern Restaurant Management
NOVEMBER 30, 2020
But restaurants, now that they are also bringing people back inside, are going to have do the harder work of making it a permanent solution—whether that's a pickup window adjacent to their door or reworking their kitchen in such a way that its food is flowing to the front of house in a more efficient manner.
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