7 Shifts
MAY 11, 2020
.” — 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. We're getting glimpses of what the 'new normal' for restaurants will look like.
The Rail
MARCH 14, 2023
Sustainability By going digital with your menu and receipt systems, you can significantly reduce the paper waste and energy consumption required to produce printed menus. Reduce Pressure on Front-of-House Staff Front of House (FOH) staff can feel overwhelmed during busy services, no matter how skilled they are.
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Apicbase
MAY 18, 2022
In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. Provide ongoing support and training. Onboarding and initial training.
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. Regularly check cleaning tools.
7 Shifts
SEPTEMBER 26, 2022
Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.
Cheetah
JUNE 14, 2021
Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. With buses and trains out of circulation due to COVID, workers were forced to commute even longer to get to the restaurants where they work. Table of Contents. Here’s how. .
The Restaurant Times
MARCH 13, 2023
For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. BOH Manager: The BOH manager is in charge of recruiting, training, and supervising staff, so they must be familiar with the standards for each position.
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