Featured image by Lan Pham on Unsplash
The owner of every food service business wants to tickle the taste buds of the restaurant’s clientele. Meanwhile, they also want the establishment to be a celebration of hospitality. Responsibility for these two areas lies with two independent yet inextricably linked areas: the kitchen staff, referred to in the industry as “back of house,” and the service staff, known as “front of house.”
So how can restaurant managers and owners promote harmony between between back of house staff and front of house staff?
RELATED ARTICLE: HOW TO OPEN A SUCCESSFUL RESTAURANT
Personnel Clashes Between Kitchen and Service Can Lead to Mini-Wars
Harmony between kitchen and service is an important factor for a positive guest experience. However, often the two collide unchecked. In many cases, this can have serious consequences.
A mini-war between service and kitchen often ends with unha… Read More