7 Shifts
MAY 25, 2020
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Scrape: scrape food or other residue from the surface completely and dispose of it.
7 Shifts
AUGUST 5, 2020
We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ?
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Modern Restaurant Management
JUNE 15, 2021
Lavu, the restaurant technology services company, estimates 42 percent of food purchases are made online. What’s more, consumers tend to spend extra on their food when ordering by themselves, either through kiosks or branded apps. Source More Smartly by Linking FOH to the BOH.
Modern Restaurant Management
FEBRUARY 4, 2022
Unprecedented labor and supply chain pressure will drive most of the restaurant trends that will define 2022, industry analysts say. Diners simply don’t want the low food quality that often comes with long menus. These restaurant food trends can directly impact a restaurant’s profitability. Ghost Kitchens.
Sling
MAY 9, 2023
ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.
The Restaurant Times
MARCH 13, 2023
It can also help reduce labor costs and increase the speed of food preparation. It is where food is prepared and stored, and it frequently has additional staff spaces like a break room and a changing area. Window: Windows are where the food disappears to go to the front of the house once it is plated.
Modern Restaurant Management
SEPTEMBER 2, 2020
Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Have pest control options in place and have the area serviced often.
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