2018 Back of House Communication 
7 Shifts
SEPTEMBER 25, 2019
Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Communicate Clear Expectations and Accountability Creating a positive work atmosphere isn’t all fun and games.
7 Shifts
OCTOBER 26, 2022
In 2018, the U.S. Department of Labor updated tip pooling laws to include back-of-house staff in tip pooling. Rather than leaving it up to individual restaurants or states to ensure equitable pay, experts have communicated that federal laws are a fair and efficient way to ensure that service workers are paid fairly.
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Hotel Business
NOVEMBER 15, 2022
Certified companies receive a personalized landing page with real-time sustainability data and a badge to use in communications and materials. Since MDO began measuring the effects of moving its customer base to digital document management in 2018, the collective impact on the environment has been substantial.
Modern Restaurant Management
MARCH 16, 2021
I remember the excitement when I learned of the world’s first automated burger restaurant in San Francisco, Creator, in 2018. For the next five years, back of house digitization, sustainability and ghost kitchens will be the “big thing” for independent restaurants.
EATER
NOVEMBER 1, 2022
Rather than addressing the real problem, the restaurants are now looking for new ways of getting around labor issues,” said Anthony Advincula, director of communications for Restaurant Opportunity Center (ROC) United, an organization that fights for the rights of restaurant workers across the U.S. There’s no health insurance.
7 Shifts
SEPTEMBER 19, 2019
Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Build a culture of communication.
Mary Gostelow
NOVEMBER 15, 2023
The black-nail brothers were boosted by a Hanseatic referee, Lars Seifert, left in photo, whose day job is Chief Communications & Sustainability Officer, Relais & Chateaux. These obviously needed a strong wine, namely Hermitage Rouge Monier de La Sizeranne 2018. Dessert was another differentiation.
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