EATER
JULY 6, 2022
A former front-of-house employee who left in 2020 says, “The goal is for us all to go out and take what we’ve learned and do great things, but what are we learning? Are we learning to underpay people and make people work insane, rigorous hours, and work in a French hierarchy kitchen and yell at people when we’re angry?
Modern Restaurant Management
AUGUST 28, 2020
” Karyn Tomlinson, who graduated from Le Cordon Bleu in France, and on her first day on the job was told to go to the front of house for service. None of it discouraged her from pursuing her dream of becoming a head chef, and eventually she found herself at the helm of a kitchen. It's what the industry needs now."
Modern Restaurant Management
DECEMBER 31, 2019
Combined with limited space for product storage given the need to devote space to front of house activities, restaurant managers will need creative solutions to make their business more efficient. Thus, the operator can focus on fulfilling delivery tickets. ” Roslyn Stone, MPH, Chief Operating Officer, Zero Hour Health.
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