Back of House Customer Service 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. Operators of table service restaurants in particular will have to be careful about how much automation they introduce, and what kind. This line is often blurred.
7 Shifts
MAY 31, 2021
Who is responsible for moving the inventory to the right storage and preservation space in the back-of-house when it arrives. For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house.
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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. Verify cashiers are saying the right things at the register, upselling and providing appropriate customer service. Reduce theft.
Synergy Suite
NOVEMBER 1, 2024
The heart of a successful restaurant often lies in its back-of-house (BOH) operations, where countless processes work seamlessly behind the scenes. What BOH Means in a Restaurant In the restaurant industry, “BOH” stands for “back of house,” the foundational area where the core culinary activities occur.
Synergy Suite
OCTOBER 28, 2024
From cooking techniques to customer service interactions, SOPs enhance quality, delineate routine tasks, streamline processes, and ultimately keep customers satisfied. Therefore, having restaurant checklists and detailed task instructions ensures you’re following the law while providing exceptional customer service.
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. Worse yet, some may leave simply because they do not feel valued or that there is no meaning attached to the work they do.
Modern Restaurant Management
DECEMBER 17, 2020
It also found that consumers: Shop locally for quality goods and experiences : In addition to supporting the local community, consumers choose to shop at small businesses for the quality of goods (48 percent) and customer service (45 percent) as well as the ability to find unique/niche merchandise (44 percent).
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