The Follow-Up

Follow up 2

Every restaurant should have a good follow-up in place. Not only is this your chance to make sure your customer is happy with their experience, but it is also an excellent opportunity for your FOH staff to up-sell. All to often the follow-up can be forgotten, especially if you’re busy or short staffed. By havingRead More »

Sunday Roasting


I have a little tale I’d like to share with you. Me and the family have been visiting the same restaurant for well over three years. We love it there and to be honest, I always order the same thing. Isn’t it funny how as humans we do this? Stick with what we know, takeRead More »

In The Hot Seat


The Hot Seat with Chloe Cann In this issue we are joined by none other than Back-2-Front Director, Chloe Cann. We caught up with her in between one of her many roles… Chloe started in the catering industry at age 15, working for a well known Pizza chain. Over seven years, Chloe worked in theRead More »

How To Train New FOH Staff


Have you got anything in place to train up your new restaurant staff? Try these 8 tips and you’ll be well on your way to having the perfect waiting staff. #1 Hire the right person. Simple but so often overlooked. Pick someone new who will fit in with your team, even if they don’t haveRead More »

The Benefits Of Being An Agency Chef

Benefits Agency Chef

Have you ever considered being an agency chef? No? Well here’s some benefits to why you should become an agency chef! Being an agency is effectively a zero hours contract, although a lot of people try to stay clear of them they can actually be quite useful. By having this contract it allows you toRead More »