7 Shifts

JULY 14, 2020

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. Small problems can be identified before they become big problems.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

MARCH 3, 2022

Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. There are even durable sustainable tools made from recycled materials, like brushes and broom handles made from repurposed plastic bottles and mop heads made from textile scraps.

Kitchen Safety 193

Kitchen Safety Food Safety Front of House FOH 193

Sling

JULY 14, 2020

Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. Include in your cleaning all supplies and equipment that your wait staff and food runners use on a regular basis. Empty trash and recycling bins before they get too full. Empty trash and recycling.

Front of House 78

Front of House Back of House Food Supply Recycling 78

Modern Restaurant Management

FEBRUARY 4, 2022

This has led to a rise in the appearance of green kitchens, where the business focuses on reducing as much waste as possible and trying to recycle and reuse leftovers whenever they can. It's to find an eco-friendly alternative.

2022 216

2022 Customer Service Online Ordering Website Management 216

Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Mark Hoefer, General Manager, Le Bilboquet Atlanta. Think paper straws versus plastic. What issues or trends will have impact in the next five years?

Fast Casual 145

Fast Casual Front of House Fine Dining Mobile Ordering 145

Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Guests will demand a personalized journey when food is delivered to their door. The sleeping giant is virtual kitchens.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212