Front of House Reference Serving 
The Restaurant Times
MARCH 10, 2023
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.
Culinary Cues
APRIL 1, 2024
Outside people went about their day, never giving mind to the effort, dichotomy of characters, hustle, stress, and complexity of what takes place in the “back of the house” at a twelve hundred room hotel. Chefs are often nostalgic. So here is an example of a story build mostly on fact with I’m sure a touch of embellishment over the years.
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7 Shifts
MAY 1, 2023
As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining. A team member gets an incentive if the person they referred gets hired. Roots Natural Kitchen serves grain bowls and salads across 11 locations and 5 states. Good people know good people.
Culinary Cues
OCTOBER 30, 2023
Even the Michelin Guide broke the ice of snobbery in recent years. How’s that for an introductory sentence? Yes, it’s true – when the Michelin Guide decided to recognize some exceptional street food vendors with Michelin Stars, they broke the barrier of snobbery noting that excellence can happen outside of traditional fine dining.
Culinary Cues
MAY 20, 2024
It’s been 89 years since Escoffier stood in front of a range for the last time, yet his presence is still felt by professional cooks and chefs. He has been one of my primary motivators and reference points throughout my career in food. He would ask: “What are you doing to excite and inspire the next generation of cooks?
Modern Restaurant Management
JULY 22, 2020
At the same time, restaurant owners may be concerned about the time, expense, and profitability of serving gluten-free dishes. Myth #1: Serving a Gluten-Free Menu Is Too Expensive. While many restaurants once viewed gluten-free dining as a passing fad, there is growing awareness that demand for gluten-free options is more than a trend.
7 Shifts
AUGUST 2, 2024
When hiring restaurant accountants, your primary consideration should be those who understand the complexity of the food and beverage industry—both front-of-the-house and back-of-the-house operations and management. It involves tracking massive amounts of real data and industry benchmarks. Sounds complicated?
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