Hospitality Magazine
FEBRUARY 13, 2023
The scholarship includes a full WSET (Wine and Spirit Education trust) training program at either TAFE NSW Ryde or Ultimo campuses. The post 2023 NSW Wine WSET Scholarships are now open appeared first on hospitality | Magazine. Applications are now open until Friday 24 February, visit [link] to apply.
Modern Restaurant Management
DECEMBER 22, 2022
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. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. Across the U.S.,
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Hospitality Magazine
JUNE 26, 2023
Once a theme is chosen, the team selects the kitchen and front-of-house teams for the event. We always love meeting people who want to jump on the BABs train.” The post Meet the trio championing women in food, wine, and beyond appeared first on hospitality | Magazine.
Hotel Owner
JUNE 30, 2023
The space will also improve interaction between staff and guests as the front of house reception teams can “be more adaptable and accommodating” while guests use the space, as well as the multi-skilled team serving the lobby who can meet a wider range of needs.
Modern Restaurant Management
JUNE 15, 2020
Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. In what ways is training a key factor in restaurant recovery?
Modern Restaurant Management
MAY 24, 2023
For example, the host stand was custom-built to allow for multiple people to operate the front of house simultaneously and the 3,000-bottle wine cellar rises two stories high and serves as the backdrop for the school’s wine appreciation class.
Hospitality Magazine
APRIL 15, 2024
We don’t have a militant, head chef-type structure which is a bit of a culture shock sometimes when trained chefs come into our kitchen.” We do trust customers to come in and order, but sometimes I did feel they didn’t [have] balance despite how much front of house tried to tailor [orders].”
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