Boutique Hotel News
JANUARY 6, 2023
John Holden, who leads front of house training in the college’s Academy restaurant, said: “Our learner’s study at the college and to work in a well-regarded hotel such as The Devonshire Fell really helps to equip them with the knowledge and skills that they will require for full time employment in the future. .
Modern Restaurant Management
MARCH 1, 2022
89% of operators cited employee retention as a top concern in 2021, up from 69 percent in 2017. A recent survey of restaurant operators by the University of South Florida School of Hospitality found that hiring and turnover was their number one challenge. And according to Technomic, Inc.,
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Hospitality Magazine
AUGUST 12, 2024
The six-year-old restaurant has accumulated some serious accolades with Pynt receiving the Chefs’ Choice Award in 2017 and Burnt Ends earning its first Michelin star in 2018. To put it simply, the past few years have been great for Burnt Ends. The restaurant also snagged the no.10 10 position on Asia’s 50 Best list.
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. The facility opened in 2022. How is the project multi-functional?
Modern Restaurant Management
MAY 4, 2022
McKinsey estimates that the market has tripled since 2017. Without the need for front-of-house staff, a restaurant can put money into paying for chefs, cooks, and food preparation. How popular is food delivery? Perhaps the most important is the ability for restauranteurs to cut down on both labor and real estate costs.
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. 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. It was half back-of-house, half front-of-house. It was too much.
Modern Restaurant Management
NOVEMBER 12, 2020
Even before COVID-19, the food delivery industry was expected to grow from $43 billion in 2017 to $467 billion in 2025 – now it's expected to be $1 trillion by 2030. In fact, according to The Washington Post , it’s one of the only areas in the restaurant industry seeing growth right now.
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