Front of House Hiring Presentation Training 
Modern Restaurant Management
NOVEMBER 15, 2021
Today’s restaurants face obstacles on many fronts. Most notably, persistent hiring challenges, rising costs, and uncertain supply chains have made profitability more precarious. Streamline Employee Onboarding and Training. Simplify Front of House Processes. Optimize Food Safety Protocols.
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.
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Culinary Cues
MARCH 10, 2022
If you doubt my belief – think about this: If a line cook calls out – we simply spread the work out among those who are present. At the very least, we know that the work right in front of us won’t change. The rhythm of the kitchen is closely tied to the work and efficiency that is present in the dish area.
7 Shifts
JANUARY 31, 2024
A better description might be a balancing act that presents new and unique challenges every day. It's up to the restaurant manager to maintain a warm, welcoming atmosphere and train staff to do the same. Managing a restaurant is a delicate routine—if we can even call it a routine.
7 Shifts
MAY 10, 2021
Among the great insights Jensen brought were six red flags to avoids in the hiring process on both sides. Whether you're hiring, or you're a worker ready to go back to work, here are the six red flags that Cummings outlined in the episode. It's not enough to just go "Hey, hiring line cooks. Uninspired Job Posting. Reina (Form.
Ken Burgin
FEBRUARY 13, 2024
Are there opportunities for further training, or to attend workshops and events? If the managers or owners doing an interview raise and answer these job applicant questions, they will have a better rapport with applicants. Questions in the Minds of Chefs or Cooks Applying for a Job What is the restaurant’s culinary or food philosophy?
7 Shifts
DECEMBER 27, 2019
Hasty hiring is at the root of the problem. When you hire someone who doesn’t share your team’s values , no amount of training or tips will make them engaged in their work. Orientation and training ($820.96): Onboarding are training are costly and time consuming. So what’s to blame for the high turnover?
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