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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 kitchen equipment use.
When it comes to preparing your staff for your reopening, ensure you’ve updated their training for the latest health and safety procedures and precautions your restaurant will be observing. Wonderful to have the chefs back in the kitchen, heads down, fully focussed on getting ready for when we reopen this time next week.
” 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. Elo’s Sonal Apte, vice president of retail and hospitality. Guests will demand a personalized journey when food is delivered to their door.
Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Safety If you can run your business as a takeout and delivery spot, consider whether or not you can carry out operations safely to avoid spreading COVID-19. Do you have takeout packaging in stock?
Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train Kitchen Staff on Proper Storage.
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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