Modern Restaurant Management
MARCH 1, 2023
Is your restaurant up to speed with the latest best practices for back of house (BOH) management? So, even if your customers are unaware of what’s going on behind the scenes, any operational inefficiencies will eventually surface – with potentially dire consequences for your business. Two primary methods are involved.
7 Shifts
APRIL 23, 2021
The operator of Chengdu Taste and Mian, with 13 locations, told the New York Times that they may have to close multiple restaurants due to the lack of staff. As we start to welcome back workers, doing things as they were before isn't going to work—especially in hiring. That all begins at the hiring level.
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Modern Restaurant Management
FEBRUARY 8, 2024
Restaurant staffers clean the front and back of the house every night before closing and tidy up before opening every day. Hiring a deep cleaning professional is necessary to ensure your restaurant is being optimally cleaned by a professional, but how do you know if you are hiring the right person?
The Restaurant Times
MARCH 10, 2023
Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.
Modern Restaurant Management
NOVEMBER 2, 2022
A recent survey by the National Restaurant Association found that 65 percent of operators do not have enough employees to support customer demand. As the hospitality industry gears up for the influx of holiday diners, making the right hires becomes especially crucial in maintaining a high quality of service.
Modern Restaurant Management
DECEMBER 30, 2022
Between supply chain issues, staffing challenges and increasing operation costs, restaurants have had to re-examine roles and responsibilities for employees and lean into technology to increase operational efficiency. Automating the Front of House. Redefining the Role of the Manager.
Culinary Cues
MARCH 10, 2022
At the very least, we know that the work right in front of us won’t change. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day.
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