Hospitality Magazine
MAY 10, 2023
As kitchen manager, I work alongside our head chef and the group executive chef and focus on the administrative side of the kitchen. In a typical day, I work across rosters and recruitment, financial management, training, menu development, and kitchen maintenance, to name a few duties.
Hospitality Magazine
MAY 10, 2023
As kitchen manager, I work alongside our head chef and the group executive chef and focus on the administrative side of the kitchen. In a typical day, I work across rosters and recruitment, financial management, training, menu development, and kitchen maintenance, to name a few duties.
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The Restaurant Times
JUNE 3, 2020
Reduce maintenance costs. Maintenance costs are often viewed as detrimental to a restaurant’s bottom line. For dark kitchens, kitchen equipment primarily requires the most maintenance. However, most dark kitchens perform maintenance checks on their equipment only when there is a breakdown.
Modern Restaurant Management
FEBRUARY 2, 2024
Integrating Front and Back End Operations For a restaurant to operate smoothly, there must be a seamless integration between the front-end customer service and the back-end operations. The back end encompasses the kitchen operations, inventory management, and staffing.
The Restaurant Times
AUGUST 25, 2020
As these spaces come with flexible rental plans, food business operators can hire the area according to their usage requirements. By setting up operations within pay per use kitchens, operators can cut down the overall expenses by almost 30-40 percent , saving substantially on rent, staffing, and equipment costs.
Modern Restaurant Management
DECEMBER 28, 2023
But AI powered technologies are not limited to kitchen operations. Predictive Maintenance : AI will revolutionize kitchen operations, by predicting equipment failures minimizing downtime, and ensuring a great dining experience. They also extend to customer-facing areas of the business.
Modern Restaurant Management
APRIL 6, 2022
Maintenance alarms can also remind staff when it is time to delime the dish machine, change the tank water or change a squeeze tube. In addition to providing transparency regarding chemical consumption, they offer insight into productivity and costs and allow managers to make changes without being on site.
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