7 Shifts

JUNE 8, 2020

After graduating, I worked with several brands as a Field Trainer, Business Development Consultant and most recently, Learning and Development Manager.” Before I left the industry I was in Operations Business Development. Rachel: “Hustle, flexibility, communication and teamwork skills.”

Server 130

Server Scheduling Communication Front of House 130

7 Shifts

DECEMBER 8, 2020

Have a cocktail or menu competition The next time you are changing up your menu, open up a slot for an item that will be created by a member of your kitchen or front of house staff. For the front-of-house, a cocktail or coffee drink. Recommended Reading: Restaurant Task Management: How to Communicate Tasks to Staff 4.

Front of House 148

Front of House Server Events Special Events 148

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. In the front of house, we are seeing more kiosk adoption. Eddie Hall, business development director & food safety expert at Vital Vio.

Catering 215

Catering Marketing Customer Service Front of House 215

Modern Restaurant Management

MAY 27, 2020

Now, as restaurants are reopening amidst the global health crisis, a renewed interest and demand for hygiene is occurring among businesses and customers alike. Ensuring proper handwashing and employee training will be critical, as well as proactively and thoughtfully communicating these practices to customers. "PathSpot

L&D 176

L&D Sanitation Marketing Download 176

Modern Restaurant Management

MARCH 11, 2020

We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.” The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point.

Procurement 154

Procurement Marketing Scheduling Events 154

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. Dan O’Connell, CEO of Foodmix Marketing Communications. Off-premise dining is here to stay.

POS Systems 138

POS Systems Marketing Training Pricing 138