Back of House Catering Sanitation 
Modern Restaurant Management
MAY 18, 2020
Adapting with a tighter, more focused menu to allow kitchens to better plan labor and prep needs and manage enhanced sanitation routines. Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house.
Modern Restaurant Management
NOVEMBER 18, 2019
From quick-service and fast casual restaurants tasked with accommodating busy holiday shoppers, to dining establishments on a mission to wow guests with an impressive holiday meal or catering order, many restaurants will experience a holiday rush this season. Keep sanitizer levels at the proper concentration per the product instructions.
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Hotel Business
DECEMBER 2, 2024
Similarly, you’ll need more kitchen towels for back-of-house cleaning and sanitation to keep up with food prep and dishwashing tasks. Consider your uniform needs If you’re hiring extra holiday help for special in-house events, catered events, or extended dining hours, ensure you have enough uniforms on hand.
Modern Restaurant Management
FEBRUARY 18, 2020
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. Virtual restaurants can cater to different consumers, expanding clientele. " Mike O’Hanlon, Head of Catering Partner Business, ezCater.
Modern Restaurant Management
DECEMBER 17, 2020
Nearly a half (48 percent) of consumers are looking to pre-made/catered dinners, meal kits and takeout for their holiday meals. Consumers are looking towards pre-made/catered meals (15 percent), take-out (18 percent), and meal kits (15 percent) in place of meal prep for one of their holiday or New Year’s meals.
7 Shifts
JANUARY 26, 2021
That person could order $5000 worth of catering one day.” The traditional lineup of front of house and back of house is shifting, and will likely not go back to how it was before. Front of House vs. Back of House According to our latest study, the share of front of house shifts have dropped 7.6%
EATER
FEBRUARY 18, 2021
While he was furloughed, a friend who works in catering contracted COVID-19, which quickly escalated into what Luis calls a “close-to-death encounter.” Instead, Luis began working for the friend’s catering company, designing a contactless pickup system so that the business could safely work outdoor events.
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