Become the Best Manager You Can for Your Staff and Restaurant
Modern Restaurant Management
JANUARY 11, 2024
For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. A customer will complain, the expo line will get backed up, a server may fall and drop an order. Set goals for your staff.
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