Lithos POS
DECEMBER 19, 2023
He has a key leadership role in the overall operations of the business. His duties include executing marketing strategies, recruitment, and hiring, ensuring food quality, staff training, and maintaining effective communication between the administrative team, kitchen staff, and front-of-house employees.
The Restaurant Times
AUGUST 21, 2020
It is imperative to train the restaurant staff on following proper personal hygiene protocols. Conduct regular training sessions for staff members, encouraging them to maintain personal hygiene. Ask them to sanitize their hands frequently while on duty. Routine maintenance of the kitchen equipment will also ensure longevity. .
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The Restaurant Times
MAY 27, 2021
Also, there should be proper water facilities and sanitation. While transitioning from a physical restaurant to a ghost kitchen business model, there are two basic options in terms of kitchen space: Rent the space from established brands like Kitchen Nation , and dedicate a whole separate kitchen to ghost kitchen operations.
Modern Restaurant Management
MAY 12, 2020
We’re excited to bring Zuul Studios to life and support restaurants in developing virtual brands that compliment their existing kitchen operations.” Cleanse Downlight combines general illumination with human-safe Far-UVC sanitizing light to clean air and surfaces. percent kill rate in the expelled air. .
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. Thus, the operator can focus on fulfilling delivery tickets. A ghost kitchen operator may house anywhere from one, to 10 or more restaurant brands in one space.
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