EATER

APRIL 28, 2023

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. Just regular people skills, customer service. It was half back-of-house, half front-of-house. It was too much. And it just grew.

Front of House 127

Front of House Events Catering Back of House 127

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Strengthen Weak Restaurant Culture.

Scheduling 113

Scheduling Communication Training Customer Service 113

7 Shifts

OCTOBER 20, 2022

One of the most significant changes occurred in 2018 when the Department of Labor ruled that back-of-house employees like cooks and dishwashers are eligible to be included in the tip pool. Tip pooling laws are subject to change, and they do so often depending on federally mandated criteria. Federal Tip Pooling Laws.

Article 78

Article Server Information Document 78

Modern Restaurant Management

OCTOBER 16, 2019

Rather than assigning people to prep stations or at checkout, Ono takes advantage of automation to free people up to do what they do best; customer service/engagement and education. In 2018, 51% of chefs in the United States added vegan items to their menus. GlobalData). 31 percent of Americans practice meat-free days.

Marketing 126

Marketing Training Maintenance Pricing 126

Modern Restaurant Management

DECEMBER 17, 2020

New data on rebranding from Visual Objects’ latest survey report , found that 13 percent of people couldn’t immediately see a difference after Dunkin’ (previously Dunkin’ Donuts) rebranded in 2018. Foodservice operators want and need content that helps them solve their business problems.

Travel and Tourism 167

Travel and Tourism Sanitation Marketing Training 167

Modern Restaurant Management

OCTOBER 8, 2020

Staff are able to shift to front of the house roles where needs have increased for customer service-oriented activities like heavier and regular cleaning regimes, delivery and takeout order fulfillment, and outdoor ordering and hosting. Brands, P&G, and more.

Marketing 155

Marketing Information Scheduling Download 155

EATER

APRIL 27, 2021

And speaking about the health risks, a lot of servers and back of house employees weren’t prioritized for vaccines. It increases employee morale and longevity and customer service, their excitement to work, their willingness to stay, their ability to upsell goes up when they’re paid better. That’s right.

Server 112

Server Front of House Training Back of House 112