Catering Front of House Magazine 
Hospitality Magazine
SEPTEMBER 18, 2023
The food menu has been crafted to pair with the venue’s beverage offering, with a range of share plates and house-made items. Venue Manager Sarah Scharfenberg is leading the front-of-house team which will provide a sophisticated yet warming service to guests. Our ethos at Teddy’s is simple.
Boutique Hotelier
JANUARY 13, 2023
As well as making mealtimes more fun for guests, Smith says the reintroduction of tasting menus and wine flights will increase average spend in the hotel’s restaurant, as well as motivate the kitchen and front of house teams. He explains: “Our food is of a very high standard, but we want to just take it to that next level.
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Hospitality Magazine
OCTOBER 26, 2022
Hotels are good because you have the restaurant, the catering and functions, so it opened my eyes to learn [about cooking] mass volumes,” he says. The dinner menu at Ascot Food + Wine works harmoniously with the beverage selection, which has been curated by Co-Owner and Front of House Manager Shaun Hampson. “A
Hospitality Magazine
FEBRUARY 12, 2024
Front of house is also across scheduling, too. “In In our pre-service briefings, we discuss the start times of the shows at the Opera House, and the team always checks with guests to see what show they’re going to see,” says Gorringe. “It The dishes are also easily adaptable to cater to dietary requirements. “We
Hospitality Magazine
DECEMBER 7, 2022
The spaces allow back- and front-of-house staff to get out of a venue and experience the cycle of planting a seed and watching it grow into an ingredient. Much like dietary requirements, catering for all customers will make sure everyone has a positive experience at a venue. Brand collaborations. Firedoor’s Lennox Hastie.
Modern Restaurant Management
FEBRUARY 18, 2020
Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?” In the front of house, we are seeing more kiosk adoption. Virtual restaurants can cater to different consumers, expanding clientele.
Modern Restaurant Management
JANUARY 8, 2024
Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2024. As the trend of digital nomadism continues to rise in the future, catering to this growing demographic becomes increasingly important. Read the first part, here.
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