Kitchen Safety Seating Training 
7 Shifts
NOVEMBER 15, 2024
Can you provide an example of how you’ve improved employee performance through training? How do you ensure compliance with food safety and hygiene regulations? Can you provide an example of how you’ve improved employee performance through training? How do you handle situations where an employee is underperforming?
Harbor Touch
MARCH 18, 2025
Hire the Right People and Train Them Well Finding top talent is like casting a winning team. Training locks in that potential. The National Restaurant Association found well-trained staff stay 30% longer. Training builds a stronger team. Food Safety News says 60% of diners now prefer this option for speed and safety.
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The Food Corridor
JULY 24, 2025
Putting Shared Kitchens at the Center Our work with the RFBC was grounded in one belief: shared-use kitchens are not a fringe idea — they are the foundation for a more resilient, inclusive, and scalable local food economy. This decision marked the end of a transformative chapter — but it’s not the end of our movement.
Modern Restaurant Management
MARCH 11, 2025
The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.
Modern Restaurant Management
MARCH 11, 2025
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.
Lavu
MAY 30, 2025
Tableside tablets allow customers to easily customize their meals and send their orders directly to the kitchen where orders appear on a kitchen display system. A restaurant POS connects your pay at the table device to your kitchen. When a customer places an order, the order is immediately sent to your kitchen staff.
EATER
MARCH 12, 2025
Masked chefs make pizza in a restaurant kitchen in 2022. No takeout, a small staff, an open kitchen so we can interact with the guests. But now, we dont hire specialists, says North, who is still dealing with the effects of long COVID , opting instead to train the entire staff on both front-of-house and back-of-house operations.
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