7 Shifts
JANUARY 31, 2024
Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect.
7 Shifts
AUGUST 19, 2020
As you ramp up hiring again, there’ll be a huge influx of applications, so it’s essential you get your post-COVID recruitment right. The more staff you have to replace, the more money you have to spend on recruitment, and the more time you have to spend interviewing and training. Write your training guide as you’d coach them in person.)
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7 Shifts
JANUARY 31, 2024
Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. For example, you might have to take a larger role in candidate sourcing, recruiting, hiring, onboarding, and even the firing process than you might expect.
Goliath Consulting
JANUARY 6, 2019
Management companies provide restaurants with a franchise like operating system without having a franchise agreement. Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies.
The Restaurant Times
JUNE 30, 2021
The back of the house refers to the unseen part of the restaurant, i.e., kitchen, employee area, the office, vendors and suppliers etc. New recruits must be taken through an orientation program to acquaint them with the restaurant’s protocols and policies and trained to meet its service standards.
Modern Restaurant Management
JUNE 12, 2020
Modern Restaurant Management (MRM) magazine's Franchise Feed offers a glimpse at what's new in the restaurant franchise and MUFSO environment. The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority.
The Restaurant Times
SEPTEMBER 28, 2021
Dark kitchens are highly efficient production units that don’t have a storefront and are designed for delivery. Dark kitchens consist of premises where food is prepared for home delivery but do not have a dining area or waiters. So don’t anticipate the ghost kitchen model to go away anytime soon.
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