Bar Front of House Kitchen Safety 
Modern Restaurant Management
MARCH 11, 2025
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Overall, the pandemic highlighted the vulnerabilities, margin issues, and lack of safety net to restaurants in a way the industry is still recovering from. – Pooja S.
Modern Restaurant Management
MARCH 11, 2025
The focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput. Instead of simply trying to fit as many seats as possible into a space, the focus now is finding the minimum necessary seating capacity while maximizing kitchen efficiency and service throughput.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Modern Restaurant Management
MAY 18, 2020
The Small Business Administration (SBA), in consultation with the Department of the Treasury , released the Paycheck Protection Program (PPP) Loan Forgiveness Application and detailed instructions for the application. Step-by-step instructions on how to perform the calculations required by the CARES Act to confirm eligibility for loan forgiveness.
EATER
MARCH 12, 2025
Masked chefs make pizza in a restaurant kitchen in 2022. No takeout, a small staff, an open kitchen so we can interact with the guests. Randi Lee and his wife, Jeanette Zinno, took over the storefront that would become Leland Eating and Drinking House in Brooklyn in February 2020, ready to fully demo the space.
Modern Restaurant Management
JUNE 29, 2020
For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. Over and above these suggestions, if you have the size to spread out your kitchen you should do so. Kitchens must be sanitized, per recommended guidelines. Even though they have ?less
Modern Restaurant Management
JANUARY 13, 2022
The core teams that need to appreciate and cooperate are the front-of-house waiting teams, the bar staff, and the kitchen team. Thoughtful table planning combined with realistic timings on food delivery from the kitchen is needed to estimate how long each table sitting will probably take.
Modern Restaurant Management
MARCH 24, 2023
When staff are unable to answer basic questions about your gluten-free menu, or ask inappropriate questions of guests who inquire about gluten-free options, consumers may have doubts about your ability to ensure their safety or prepare a dish that meets their dietary needs. How do you prevent cross-contact in your salad bar?
Expert insights. Personalized for you.
418 
Let's personalize your content