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How QR Code Technology Can Help Restaurants Beyond Menus and Ordering

Modern Restaurant Management

These conditions present an evolving challenge for restaurants when it comes to providing a safe dining experience for customers and employees, especially when it’s often unknown whether patrons are vaccinated or not. Once customers verify their vaccination status, your front-of-house staff would receive a confirmation notification.

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Reduce Training Retirements & Manual Tasks With These Three Automation Best Practices

Modern Restaurant Management

Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Automation technologies can improve back of house operations as well. Optimize Food Safety Protocols.

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Back to the ?Grind? ? Restaurant Reopening Guidelines and PPP Update

Modern Restaurant Management

Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house. Best practices for approaching front-of-house and back-of-house operations. Rethinking roles and responsibilities front-of-house and back-of-house.

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What is a Restaurant’s Front Of House (FOH) – Everything You Need To Know

The Restaurant Times

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

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Future Tech in 2023

Modern Restaurant Management

Modern Restaurant Management (MRM) magazine asked Jake Brewer, Miso's Chief Strategy Officer for his views on the present and future of increased robotics and automation use in restaurants. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. Across the U.S.,

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2023 NSW Wine WSET Scholarships are now open

Hospitality Magazine

“These scholarships are a great opportunity for those key front-of-house staff that present our wines to the public to further their wine education and careers, at the same time as expanding their knowledge of NSW wines and those dedicated wineries that craft the premium and diverse wines of NSW,” says NSW Wine President Mark Bourne. .

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Air Quality in Restaurants – An Economic and Environmental Necessity

Modern Restaurant Management

Restaurant owners will need to consider different strategies for the front-of-house and kitchen units. Primarily, front-of-house should focus on optimizing their HVAC systems, whereas creating airflow is even more important in the kitchen. Air Quality Monitoring and Action Guides for Restaurants.