Food Safety Front of House Maintenance 
Synergy Suite
NOVEMBER 1, 2024
BOH operations encompass everything from food preparation to staff coordination, ensuring the kitchen runs smoothly while supporting the front-of-house (FOH) staff. Prep cooks and the head chef work meticulously to manage food inventory, adhere to food safety regulations, and avoid cross-contamination.
Synergy Suite
OCTOBER 28, 2024
This article will delve into the essentials of mastering restaurant SOPs, offering checklists to benefit every aspect of your operation, including front-of-house and back-of-house prep, kitchen operations, and employee training. What Is Standard Operation Procedure (SOP)?
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Modern Restaurant Management
DECEMBER 15, 2021
The best restaurants are those that keep back-of-house processes running smoothly to ensure a great front-of-house experience for guests. Proper machine use and maintenance helps keep rewash rates low, which saves restaurants chemical, water, energy and time. In an increasingly digital world, one mistake can be costly.
Modern Restaurant Management
MARCH 22, 2023
IoT can help restaurants in many ways, including: Automating remote temperature monitoring and logging in refrigerators, freezers, and cold-storage areas to streamline food safety and compliance reporting. The benefits extend to food safety as well. Monitoring energy use to reduce consumption and costs.
Modern Restaurant Management
FEBRUARY 2, 2024
In the kitchen, chefs and staff can benefit from automated systems for inventory management and food safety monitoring, ensuring ingredients are fresh and available when needed. This efficiency level reduces waste, saves time, and ensures a high standard of food quality.
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.
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.
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