Front of House Maintenance Sanitation 
Modern Restaurant Management
AUGUST 10, 2020
Front of House. In addition, branded hand sanitizer stations encourage customers and employees to play an active role in their health and the health of others. Safety and policy signs about mask requirements, temperature readings or social distancing ensure patrons that you are doing everything in your power to keep them safe.
Modern Restaurant Management
NOVEMBER 3, 2020
PDFs can be viewed on guests’ smartphones and other personal devices or on sanitized tablets provided by the restaurant (although awkwardly, plus they can quickly go out of date and don’t do much for your brand). Beyond safety, this saves on printing costs and keeps all those disposable menus out of landfills.
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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. The house team ensures that dishes come out correctly and that dirty dishes are promptly cleaned, all while following strict health protocols.
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)?
The Restaurant Times
MARCH 13, 2023
Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. Functions of Back-of-House The primary responsibility of a restaurant’s BOH is to prepare delicious food in the kitchen for the customers. And, well, every world needs its own lingo.
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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