Equipment Kitchen Safety Seating 
7 Shifts
NOVEMBER 15, 2024
How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you ensure compliance with food safety and hygiene regulations? For example, the manager might share how they implemented cross-training among the staff, like teaching servers to handle some basic tasks in the kitchen.
ChowNow
FEBRUARY 13, 2025
For example: If you want to improve efficiency look for software that integrates with your POS and kitchen systems. Order Management : Reduce human error and speed up service with tableside ordering, kitchen display system (KDS) integration, and self-service kiosks. Your goals should guide your tech choices.
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The Food Corridor
JULY 24, 2025
Putting Shared Kitchens at the Center Our work with the RFBC was grounded in one belief: shared-use kitchens are not a fringe idea — they are the foundation for a more resilient, inclusive, and scalable local food economy. This decision marked the end of a transformative chapter — but it’s not the end of our movement.
Modern Restaurant Management
MARCH 11, 2025
The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.
Modern Restaurant Management
MARCH 11, 2025
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.
Modern Restaurant Management
MARCH 7, 2022
Start-up food service businesses should carefully consider the type of kitchen they will require. Commercial kitchens differ from home kitchens. A busy restaurant requires industrial-grade equipment. Your restaurant's range is often its most important piece of equipment. Tips for managing restaurant kitchens.
Modern Restaurant Management
JUNE 29, 2020
Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. They are for your own safety too. The number #1 thing owner/operators can do for their employees is give a sense of psychological safety. Don't shortcut anything.
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