Remove Hiring Remove Kitchen Safety Remove Recruiting
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Building a Safety-First Culture in Your Restaurant Kitchen

The Rail

By Ellie Gabel, Contributor Safety is crucial in any workplace, but restaurants face a unique mix of concerns. However, they must also ensure the safety of their guests, as foodborne hazards can be dangerous and stem from many areas. Experienced restaurant owners likely already recognize the need for both sides of restaurant safety.

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Restaurant Recruiting During and After COVID-19

7 Shifts

Restaurant recruiting during the COVID-19 pandemic can be advantageous for restaurants because so much restaurant talent is looking for work. Restaurants must be picky, however, to ensure that new hires are good fits for the long term and that they’ll work safely alongside existing staff. What PPE will you provide?

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Restaurant Staff Training 101

7 Shifts

From onboarding new hires to upskilling existing staff, a comprehensive training program can improve customer service, boost efficiency, and foster a positive work culture. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.

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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Two

Modern Restaurant Management

While the pandemic forced consumers to leverage contactless payment, such as tap-to-pay, out of pure health and safety concerns, it’s quickly become the normal course of business for restaurants aiming to streamline operations and maximize convenience. The workforce also experienced a major reset.

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Five Tips to Minimize Super-Sized Labor Costs

Modern Restaurant Management

Smart fryers and ovens can automate food preparation and cooking, eliminating the need for numerous workers in the kitchen while still ensuring consistent quality and faster service. These expenses include money spent on recruiting, hiring, and training new staff, and lost productivity.

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Restaurant Operations Management: A Guide for Restaurant Owners

ChowNow

Effective labor management means hiring the right people, providing thorough training , creating efficient schedules, and building a culture that keeps employees engaged. Kitchen and Food Efficiency A well-run kitchen keeps food quality high and service times fast.

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NCR Reveals 2022 Hospitality Trends and Predictions

Modern Restaurant Management

Tackle the Labor Shortage with Hiring Incentives. While sales are trending higher, the National Restaurant Association reports three in four operators say recruitment and retention is their toughest challenge. pickup, delivery, drive-thru, ghost kitchens). pickup, delivery, drive-thru, ghost kitchens).

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