Food Safety Front of House Sanitation 
The Restaurant Times
AUGUST 25, 2020
From the kitchen to front-of-house operations, restaurant operators need to follow the government’s COVID-19 response guidelines and institute safety practices to ensure a safe and hygienic dining environment for their customers. . For the Front-of-House staff, ensure that a distance of at least 6-feet is maintained.
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.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
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)?
Modern Restaurant Management
MAY 7, 2020
Silverware that is sanitized and sealed. Hand sanitizer located throughout the restaurant. The restaurants are also implementing enhanced cleaning and sanitation procedures: There will be dedicated team members whose sole job is to constantly clean countertops, tables, chairs, door handles and more.
Modern Restaurant Management
OCTOBER 14, 2022
Likewise, ensure that you and your kitchen staff hold the necessary food safety certifications so that your guests are in good hands. While this is by no means a comprehensive list, these are some common food allergens that you should read up on: Tree Nuts. Front of House.
Modern Restaurant Management
JUNE 19, 2020
Can we create small entry vestibules that use UV light to sanitize without it feeling intrusive? Sanitizing schedules, washing more frequently in front and back of house, and adding more waiter stations with visible hand sinks so patrons can see waiters washing their hands will become commonplace features within restaurants.
Modern Restaurant Management
JULY 29, 2020
New health and safety guidelines are par for the course in the age of COVID-19, and franchise locations need the tools to stay aligned with them. By using back-of-house dashboards to track sanitization compliance, you can easily keep staff in the loop. After you gather longitudinal food safety data, take action.
Expert insights. Personalized for you.
97 
Let's personalize your content