FOH Front of House Loyalty Program 
Modern Restaurant Management
MARCH 11, 2025
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." Landlord/Tenant Disputes : in my practice, I have seen a huge increase in lease disputes.
Modern Restaurant Management
FEBRUARY 15, 2022
With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.
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Modern Restaurant Management
JUNE 15, 2021
By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. When the pandemic hit, many restaurants focused on expenses. Menus were trimmed to a fraction of original size.
7 Shifts
FEBRUARY 18, 2020
We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams. According to the American Academy of Sleep Medicine, 50-85% of adults have nightmares from time to time.
Modern Restaurant Management
FEBRUARY 18, 2020
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
EATER
JUNE 26, 2020
I found a lot of loyalty in the team we were able to build here,” she says. Many small, independent spots don’t yet have enough work to bring back their employees, particularly those in front-of-house positions. She knows that other, fully reopened restaurants might end up offering them the jobs she cannot. “I
ChowNow
SEPTEMBER 6, 2024
This means shorter wait times, fewer mistakes, and a more enjoyable dining experience, all of which increase customer satisfaction and loyalty. For example, a server who knows they have opportunities for promotion to FOH manager is more likely to remain motivated and loyal. When every member knows their role, things run smoother.
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