Modern Restaurant Management
MARCH 11, 2025
For hiring platforms like foh&boh, the name of the game was volume, volume, volume. – Mary Pillow Thompson, founder of foh&boh Five years after the pandemic, Tom's Watch Bar has gained valuable perspective on what drives people to gather.
7 Shifts
MAY 1, 2020
Delivery: employ FOH staff to deliver the meal kits to your diners Frequency: will you offer a one-time meal kit designed to last a few meals? Food That Travels Well for Delivery: Tips for COVID-19 ?? Give special consideration to perishable items, as these can create unique liability issues for your restaurant. Taco meal kits! ??
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
7 Shifts
MAY 11, 2020
Employees must report any symptoms and recent travel to their managers before a shift. If an employee is at risk of COVID-19—either by experiencing symptoms or having recently traveled internationally—employers must instruct the employee to stay home. We're getting glimpses of what the 'new normal' for restaurants will look like.
Modern Restaurant Management
MARCH 16, 2021
The past five years have been about the digitalization of the FOH, culminating in the pandemic during which restaurants have had to rely more than ever on online tools to continue operating curbside pick-up and delivery. What issues or trends will have impact in the next five years? Mark Hoefer, General Manager, Le Bilboquet Atlanta.
7 Shifts
DECEMBER 16, 2020
For concepts, obviously, that are heavily driven by takeout, you really have to double down right now and make sure your packaging is great, your food's traveling well, and you just have good systems in place to keep your staff happy because it’s a lot of logistics that don't necessarily impact their income.
7 Shifts
JULY 10, 2020
Ensure that your staff know the common signs and symptoms of COVID-19 so FOH staff can identify any ill guests, and staff can notify management if they or another employee are unwell Make sure you create, publish, and send the schedule to staff well in advance.
Deliverect
AUGUST 20, 2020
It makes sense to locate this next to the kitchen in the FOH area to ensure food is packed up and out the door as quickly as possible after it leaves the kitchen. It’s essential that orders travel well. Think about how different foods travel compared to others. Create an order packing area. Optimize Your Menu for Delivery.
Expert insights. Personalized for you.
418 
Let's personalize your content