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What Customers Don’t Know About Restaurant Work

Culinary Cues

The cook is the action person – this is the individual who actually brings ingredients together, responds to customer requests, and prepares your plate of food. Underneath the façade of independence lies a system that keeps all of this personal activity integrated into a bigger picture. TEN THINGS YOU DIDN”T KNOW ABOUT A RESTAURANT.

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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations 

Apicbase

In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations. BOH terminology Kitchen terms Mise en place – this is a French term meaning ‘everything in its place’. What Is Back of House in a Restaurant? Its origins are unclear.

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David Chang’s Memoir Fails to Account for the Trauma He Caused Me

EATER

Part of Chang’s savvy has been the mindful integration of his flaws in public; he has catalogued them throughout his career, so that the man and the myth are nearly inseparable. David Chang’s new memoir grapples with the white-hot fury that defined most of his career. David Chang changed the way America eats.

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What’s Next?: MRM Restaurant Survival Guide Updates

Modern Restaurant Management

To receive funds, the applicants must complete their grant requests online. The NRAEF team will then review and verify the request and confirm eligibility. Individuals requesting assistance are eligible one time only. “Every dollar spent in restaurants generates over two dollars in spending across our economy.

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Writing a New Chapter in Crisis Communication

Modern Restaurant Management

This includes integrating the brand into this new reality while providing consumer awareness of the considerations and accommodations to serve customers. How do you integrate the safety message to make consumers feel they can take advantage of your offerings in a way that doesn’t compromise them? COVID-19 proactive communication.