Back of House Customer Service Front of House Sanitation 
Modern Restaurant Management
MAY 8, 2024
Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. Automated technology can help businesses cut costs and give customers the experiences they want. This line is often blurred.
Lithos POS
DECEMBER 19, 2023
Imagine your restaurant as a complex business where each part, from the kitchen staff to the front-of-house team, plays a crucial role in creating a premium dining experience. He has duties in both the front-of-house and back-of-house operations. Their coordination matters in customer service.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Les Roches
MAY 24, 2023
You’ll also be responsible for planning staff training , such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training. You will also need to learn interpersonal skills and social skills.
Les Roches
MAY 9, 2023
You’ll also be responsible for planning staff training, such as making sure front-of-house staff know how to use any PoS (point-of-sale) system that you use, and ensuring that your kitchen staff all have appropriate food safety and sanitation training. You will also need to learn interpersonal skills and social skills.
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. With self-cleaning technology, there are never issues with equipment going uncleaned.
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. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
7 Shifts
MARCH 16, 2022
In the restaurant industry, it can be difficult to maintain front- and back-of-house staff, as many will eventually move on to pursue new ventures such as school, travel, or alternate employment. Have a Custom Staff Menu to Spice it Up. Although turnover is inevitable in virtually any industry, all hope is not lost.
Expert insights. Personalized for you.
193 
Let's personalize your content