Kitchen Safety License Recruiting 
7 Shifts
JULY 29, 2020
Restaurant recruiting during the COVID-19 pandemic can be advantageous for restaurants because so much restaurant talent is looking for work. It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. If you were able to support employees, what did that look like?"
Restaurant365
AUGUST 19, 2020
Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. There are many moving parts to hiring and recruiting. There are many potential safety issues in restaurants, from kitchen injuries to sanitation problems. Bartender Licensing.
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Restaurant365
JULY 24, 2020
Increased demand for food delivery had already boosted the growth of ghost kitchens, and the COVID-19 pandemic has escalated both the popularity and profitability of the model. Ghost kitchens cut the cost of real estate and labor by reducing the restaurant model to accommodate off-premise food sales. What is a ghost kitchen?
Restaurant365
AUGUST 21, 2020
Tailor your hiring and recruiting practices. The first step in reducing high turnover is to examine your hiring and recruiting practices. There are many moving parts to hiring and recruiting. There are many potential safety issues in restaurants, from kitchen injuries to sanitation problems. Bartender Licensing.
The Food Corridor
MAY 10, 2021
Bootstrapping a shared commercial kitchen is never easy. Here we take a look at some examples of community projects involving shared-use commercial kitchens that each received hundreds of thousands of dollars to make an impact in their communities. . Inspirational Shared Kitchen Projects Already Funded. March 3, 2021.
The Restaurant Times
JUNE 30, 2021
The back of the house refers to the unseen part of the restaurant, i.e., kitchen, employee area, the office, vendors and suppliers etc. New recruits must be taken through an orientation program to acquaint them with the restaurant’s protocols and policies and trained to meet its service standards.
The Restaurant Times
SEPTEMBER 28, 2021
Dark kitchens are highly efficient production units that don’t have a storefront and are designed for delivery. Dark kitchens consist of premises where food is prepared for home delivery but do not have a dining area or waiters. So don’t anticipate the ghost kitchen model to go away anytime soon.
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