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How To Run An Efficient Kitchen Operation: Q&A With Irfan Kuci From Focus Hospitality Consulting

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Kitchen Operations 52
Kitchen Operations Back of House Business Development Travel and Tourism 52
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‘No Matter What Happens, People Know They Can Get a Meal From Us’

EATER

FEBRUARY 10, 2021

They walked experts through the dining room to identify high-risk elements of the operation, and they brainstormed ways to sanitize and socially distance — stocking disposable plates, doing away with self-service coffee, and restricting entry to limited, scheduled seatings. I’m going to add some nuts and cranberries.

Sanitation 116
Sanitation Travel and Tourism Scheduling Accounting 116
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