Modern Restaurant Management

MARCH 3, 2022

Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. Considering one small lapse in cleanliness can have a domino effect on a business, it’s important to consider facility maintenance best practices that support guest satisfaction. These include: 1.

Maintenance 196

Maintenance Front of House Communication Guest Satisfaction 196

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Continue reading to understand the back-of-house of a restaurant, how it functions, the different back-of-house positions, and tips on how to manage back-of-house operations.

Back of House 52

Back of House Front of House Communication Training 52

Les Roches

MAY 24, 2023

You’ll also be responsible for planning staff training , such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training.

Front of House 52

Front of House Communication Hospitality Management Customer Service 52

Les Roches

MAY 9, 2023

You’ll also be responsible for planning staff training, such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training.

Front of House 52

Front of House Communication Hospitality Management Customer Service 52

Modern Restaurant Management

OCTOBER 16, 2019

Cleanliness – The robotic kitchen is NSF 169 certified, which is the equivalent to best in class sanitation, to ensure customers know that their blend is created in the cleanest, safest, and most sanitary environment possible. Most chefs, however, have not been trained in cooking a plant-based diet, at least not on a heightened level.

Marketing 126

Marketing Training Maintenance Pricing 126

Modern Restaurant Management

MAY 27, 2020

Enhanced training, signage, and behavioral “nudges” Implementing health checks and temperature monitoring. Added sanitizing stations. 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