EATER

MAY 16, 2023

I worked back of house at Boulettes Larder and Michael Mina , then went to front of house at Saison. Kern Schireson, the CEO at Known, has been guiding me on my journey as CEO since 2018. It was an incredible experience to be a part of and shaped so much of how I operate my own business.

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Front of House Back of House 81

EATER

JULY 8, 2020

In the six years I worked in restaurants, I never saw BIPOC (Black, indigenous, and people of color) in management, or even a Black bartender; most people of color were forced to remain in the back of house, or as bussers and runners in the front of house. The staff was mostly BIPOC, and included several Black females.

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Server Front of House Back of House Marketing 106

Modern Restaurant Management

FEBRUARY 25, 2020

” The NLRB issued an NPRM concerning joint-employer status under the NLRA on September 13, 2018. ” Pillsbury, which offers an extensive line of baking mixes and ready-to-bake items, strives to help foodservice operations maximize their back-of-house labor and turn out high-quality, scratch-like baked goods.

Front of House 139

Front of House Marketing Scheduling Events 139

EATER

APRIL 27, 2021

Jayamaran, who is the president of One Fair Wage , a group fighting to abolish the tipped minimum wage, says front of house employees, who often rely on tips but have to enforce at times controversial mask mandates, are especially fed up. Top two reasons were health risks and wages. I think that’s important to point out. That’s right.

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Server Front of House Training Back of House 110

EATER

DECEMBER 21, 2020

He is probably the modern equivalent of Norman Mailer or Muhammad Ali in the 1960s and ’70s,” the New York Times ’s Pete Wells wrote in 2018 , “somebody whose success in one part of the culture allows him to sound off on the rest of the culture and where it is heading.”. I love teams.” We couldn’t cook, he told us; we were no artists.

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Accounting Book Front of House Server 145

Modern Restaurant Management

OCTOBER 16, 2019

.” There is some significant data that backs up this increased need: There has been a 600-percent increase in people identifying as vegans over the past three years. In 2018, 51% of chefs in the United States added vegan items to their menus. GlobalData). 31 percent of Americans practice meat-free days. Foodable Labs).

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Marketing Training Maintenance Pricing 126

Modern Restaurant Management

AUGUST 5, 2020

” General Mills Foodservice, which partners with restaurants to provide back-of-house products, recipe inspiration and culinary support, created the contest to celebrate the creativity and passion of independent operators. pre-seed round in 2018.

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Server Marketing Bookkeeping Document 210

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.” The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point.

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Procurement Marketing Scheduling Events 154

Modern Restaurant Management

DECEMBER 31, 2019

To that end, while technology and automation will play an increasing role in restaurant operations, we’re focusing on back-of-house technologies that make our employees’ jobs easier so they can focus on our guests. David Cantu, Cofounder and Chief Customer Officer at HotSchedules, Now Powered by Fourth.

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POS Systems Marketing Training Pricing 138

EATER

JULY 6, 2022

A former front-of-house employee who left in 2020 says, “The goal is for us all to go out and take what we’ve learned and do great things, but what are we learning? In March of 2014, Schaible says he went to a house party that was attended by most of the restaurant’s back-of-house staff.

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Front of House Server Back of House Information 134

Modern Restaurant Management

OCTOBER 23, 2019

This partnership encourages restaurant operators to develop differentiated customer experiences and further streamline operations with their Lavu POS while taking advantage of Omnivore’s ecosystem of back of house, front of house and outside of house third-party solutions.

Scheduling 77

Scheduling Marketing Front of House Back of House 77