Volume of specific orders can be unpredictable, especially if you’re working with a larger menu. Some days you sell out, and some days you don’t sell enough. But rather than throw away food at the end of service, check if FOH wants anything to take home.
In business, we have both external customers, and internal customers. Both need to be taken care of in order to succeed. A lot of little things done wrong, can make a bad experience. A lot of little things done right, can make a great experience.
Chef Thomson
Volume of specific orders can be unpredictable, especially if you’re working with a larger menu. Some days you sell out, and some days you don’t sell enough. But rather than throw away food at the end of service, check if FOH wants anything to take home.
In business, we have both external customers, and internal customers. Both need to be taken care of in order to succeed. A lot of little things done wrong, can make a bad experience. A lot of little things done right, can make a great experience.
4 months ago | [YT] | 424