Front of House Ordering Reference Uniforms 
7 Shifts
NOVEMBER 12, 2020
In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform.
Goliath Consulting
FEBRUARY 9, 2020
There are a number of systems you can choose but you need to make sure that your POS system offer apps that will let your customers place orders on their tablets or smartphones 6. It should also be able to handle things like delivery, online ordering, customer information and operation control 7. Space and Staff.
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Apicbase
JULY 1, 2022
With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.
Lavu
MARCH 30, 2020
All employees, whether front- or back-of-house, should be clear on the long-term goals of your business. This documentation should be available for all to see in an employee handbook or posted in the back-of-house, so people can refer back to it if there is a clash of opinions regarding obligations.
Modern Restaurant Management
OCTOBER 16, 2019
” While Ono’s food truck is powered by complex technology, ordering an Ono Blend is simple. Customers simply approach Ono’s ordering kiosk, place their custom order, and watch as robotic systems create their blends from scratch. World’s First Mobile Restaurant Powered by Advanced Robotics. Ono Food Co.
Modern Restaurant Management
OCTOBER 23, 2019
In this edition of MRM News Bites, we feature The Local Culinary, Ordermark and DoorDash, Lavu and Omnivore, Revel and 7shifts, Tocaya Organica and Postmates, bd’s Mongolian Grill and Lightspeed POS. Local Culinary Expanding. Led by Alp Franko, The Local Culinary also expanded from eight to 20 concepts, based on popularity and demand.
EATER
DECEMBER 7, 2023
Aunties would unveil a tray of gulab jamun and start to circulate the house, or the servers at whatever restaurant was hosting would plop a bowl on the table in front of us. Asian Americans have claimed the phrase “not too sweet” as a defiant shorthand and a cheeky rallying cry. But is that maxim really true?
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