2017 Catering Front of House 
EATER
APRIL 28, 2023
In her early 20s, Freeman worked as a front-of-house manager at a popular bar and restaurant in Washington D.C. I cater events and private dinner parties, too. But I don’t think I realized I was fully interested in food until 2017 or 2018, when I became a bit more serious about being a chef. I also do chef residencies.
Modern Restaurant Management
SEPTEMBER 23, 2020
And, on Election Day, Nando’s will provide free catered meals to poll workers in Nando’s USA communities, as a thank-you to our dedicated poll-working volunteers. billion valuation in 2017. For staff, Nando’s also will: Provide thousands of Nando’s employees, or Nandocas, with paid time off to vote.
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EATER
JUNE 2, 2021
With its glowing purple lights, drag shows, and cast of boundary-pushing chefs and front-of-house staff, Lil’ Deb’s has created a new sort of institution in the world of queer hospitality. Tepper first came to the restaurant in 2017 , after stints in New York fine dining kitchens, and worked his way up to sous chef.
Modern Restaurant Management
MARCH 11, 2020
We’re also supporting operators with the right tools to help front-of-house staff sell new menu items and deliver the highest-quality experience every day.” ” Level Equity, an investor in Tripleseat since 2017, will continue as a significant shareholder in the combined business.
Modern Restaurant Management
SEPTEMBER 14, 2021
Sandy is a graduate of Walsh College with a Bachelor’s of Accountancy and accomplished the designation of Certified Scrum Master in 2017. ” “SevenRooms has always strived to become the most open and connected front-of-house technology available for hospitality operators. William (Bill) M.
Modern Restaurant Management
OCTOBER 16, 2019
the hospitality side, Pared works with leading stadiums, higher education institutions, corporate kitchens, and also provides staff for elite catering companies at premier venues including the Metropolitan Museum of Art and The Guggenheim. Angela joined the Bolay family in late 2017 and has quickly become an integral member of the team.
Modern Restaurant Management
DECEMBER 31, 2019
These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. 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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