Modern Restaurant Management

AUGUST 6, 2020

Taking the example of dishes with a high ‘perceived value’, such as proteins, desserts and drinks, can allow for higher prices and better the bottom line. CoGS for the period is $2000. You purchased $1,000 in ground beef patties at the beginning of the week. At the end of the week, you had inventory worth $4,000.

Front of House 212

Front of House Back of House Server Scheduling 212

Hospitality Magazine

NOVEMBER 27, 2023

I’m probably about to hit my 10th meal at Porkfat soon and I really appreciate the front-of-house team here, who gently make sure you don’t order too much. The crustacean was wheeled over to the table for a photo op before it was deconstructed by a member of the front of house team.

Front of House 130

Front of House Demo Presentation Pricing 130

OpenTable

APRIL 12, 2023

Carley Thornell-Wade Providence ( Los Angeles ) Chef Michael Cimarusti’s deft touch with seafood and partner Donato Poto’s legendary front-of-house presence have made Providence one of Los Angeles’s preeminent fine dining restaurants for more than 18 years, racking up almost every award along the way—including two MICHELIN stars.

Front of House 98

Front of House Training Pricing 98

EATER

AUGUST 22, 2022

In 2008, on the tail of working her way around Chicago’s high-end kitchens and fronts of house — notably Alinea, the restaurant Achatz established in 2005 after leaving Trio; Schwa, a genre-breaking project from fellow Trio alum Michael Carlson; and the late Lettuce Entertain You high notes L2O and Tru — she began a pierogi-making business.

Book 105

Book Blog Server Presentation 105