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For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. less interaction with guests, they do have plenty of interaction with FOH staff. So, if someone from FOH gets sick, they too are vulnerable. They are for your own safety too.
How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you maintain smooth communication between FOH and BOH staff? How do you ensure compliance with food safety and hygiene regulations? How do you handle unexpected challenges, such as equipment failure or supply shortages?
Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchenequipment use.
Ofer Zinger, co-founder of Kitchen Robotics, thinks so. It also self-cleans, helping ensure food safety. That’s where companies like Kitchen Robotics come in – the company stands out as one of the few companies to have successfully commercialized a product. Modern Restaurant Management (MRM) learned more from Zinger.
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.
There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Guest and employee restrooms.
.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Social distancing and protective equipment ??
It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Health, Allergen, and Food Safety Training and Certifications. Commercial kitchenequipmentsafety. Food Service, Kitchen, & Hospitality Tech. Cross-contamination. Undercooking.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. In order to compete, restaurant brands need to be equipped with the leadership and capabilities necessary to adapt to the latest tech trends.
This technology opens up a wide possibility of improvements and adaptations in the restaurant business that are too significant to overlook, some of which include: Restaurants can use these tabletop tablets to display their digital menu, which allows customers to place and send various orders directly to the kitchen.
From the kitchen to front-of-house operations, restaurant operators need to follow the government’s COVID-19 response guidelines and institute safety practices to ensure a safe and hygienic dining environment for their customers. . Train Your Restaurant Employees About The Safety Procedures.
Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. The roles of BOH and FOH staff are intertwined yet distinct. Food safety. Cost control. HACCP protocols.
Episode Highlights: The industry must incorporate new spacing concepts to adhere to safety concerns and guidelines. New FOH positions will be created to sanitarily conduct business. Robotic kitchens may be the new solution to creating clean, seamless operations. Taffer predicts third-party services will become extinct.
You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Although SBA does not provide the funds itself, it provides a safety-net for lenders that allows them to approve restaurant business leans applications. Equipment Financing.
Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Implementing COVID-19 Safety Protocols. Managing Inventory.
For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. The aim is to avoid a collision.
Cloud kitchens, also known as ghost kitchens, virtual restaurants, dark kitchens, or delivery-only restaurants, have become more prevalent in the current restaurant scenario. Let us look at the top profitable lessons that foodservice operators in the UAE can learn from the cloud kitchen model. Baking Company, and Joga.
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.
That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Entry-level kitchen staff should be able to deliver consistent results. The solution.
Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. A central production kitchen allows you to buy ingredients in bulk and prepare batches to distribute to your locations.
With this expected influx on the horizon, it’s important that your restaurant takes stock of proper cleaning and hygiene measures for key front-of-house (FOH) and back-of-house (BOH) areas. BOH Processes Gain Visibility in FOH Areas. Guests often don’t know what occurs in restaurant kitchens due to their closed-off designs.
While restaurants are accustomed to prioritizing cleanliness to maintain food safety, new infectious disease threats are making cleanliness even more important for upholding public health as well as diners’ confidence. Visibly clean restaurants showcase a commitment to safety and make these environments more welcoming for guests.
We’ll quickly see the emergence of Restaurants 2.0 – a new generation of restaurateurs who snatch up available real estate for ghost kitchens, virtual brands or new dine-in experiences that have a heavy reliance on digital interactions and business models that enjoy lower overhead. Jockey Hollow Bar + Kitchen's Chris Cannon.
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