Front of House Kitchen Operations Presentation Training 
Modern Restaurant Management
DECEMBER 22, 2022
Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants.
Synergy Suite
MARCH 20, 2024
Welcome to the world of front of house (FOH) in the restaurant industry! Whether you’re a seasoned pro or new to the restaurant business, understanding the ins and outs of the front of house operations is key to running a successful establishment. What is FOH (Front of House) in a Restaurant?
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Modern Restaurant Management
FEBRUARY 2, 2024
With their ability to connect various facets of restaurant operations and provide real-time data and insights, networking solutions present a powerful tool for overcoming these challenges and setting a new standard for efficiency and customer service in the industry. Data networks play a crucial role in integrating these two halves.
Lithos POS
DECEMBER 19, 2023
Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience. He has a key leadership role in the overall operations of the business. He has duties in both the front-of-house and back-of-house operations.
Modern Restaurant Management
JUNE 2, 2021
Or, once a menu item is being reviewed, in that micro-moment the up-sell items can be presented as a "goes well with" item. By integrating perks and incentives in real-time, order sizes and cheque sizes increase. These opportunities not only increase cheque size but also provide a much better customer experience.
EATER
JULY 6, 2022
The chef chosen to run it, Dan Barber, had trained in France and at California restaurants Chez Panisse and Campanile, both famed for their dedication to working with seasonal ingredients from small farms. It was just the most embarrassing thing ever; not only was it in front of my team, but it was with cameras.”.
Modern Restaurant Management
DECEMBER 31, 2019
Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. 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.
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