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Three Ways to Make Your Employees Feel Valued 

Modern Restaurant Management

It’s important that front-of-house and back-of-house staff members have clear lines of communication with you and with each other. The COVID-19 pandemic didn’t only change how we work – it changed what we want in a work environment. A little thank you goes a long way. Organize company events. .”

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Rethinking the Future of Dining Through Technology

Modern Restaurant Management

can help restaurateurs automate tasks and lessen the burden of staff running the front and back of the house. More importantly, the overall working conditions remain an issue as restaurant staff, front-of-the-house managers, and servers have to put on their A-game daily, working grueling hours, despite the low pay.

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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. What if each line cook, prep cook, baker, dishwasher, server, and bartender were required to do the same as any student in school? Is there room to improve?

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FULL HOUSE, ALL HANDS ON-DECK

Culinary Cues

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. Well, here we go. I haven’t slept much at all over the past few days and certainly won’t until the weekend is over. The preparation has been mind boggling, now we just have to execute. Things looked good.

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How To Become A Restaurant Manager in 2024: A Comprehensive Guide

7 Shifts

On the front-of-house side, they focus on customer service, solving problems quickly to keep guests happy and returning. “Being nice to people goes for the people walking in the front door and the people walking in the back door. As of 2024, they make around $26.42

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From Restaurant Manager to Restaurant Leader: 10 Vital Steps

The Restaurant Coach University

The restaurant industry is notorious for the divide between the Front of the House (FOH) and the Back of the House (BOH). And if you don't have time to read, there are other ways to feed your brain the good stuff, like listening to audiobooks, taking online classes or attending seminars. There is a better way.

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From Recipe to Retail: Steps to Create a Sellable Product

Modern Restaurant Management

Are your customers always asking to take home some extras of your salsa, BBQ sauce, or house salad dressing? Many such trade shows also offer professional seminars to help with seminars on the process of developing a new product, costing, sourcing a co-packer and more so you can take advantage of the educational offering.

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