professions

Restaurant Operations

Front of House:

  • Hosts/Hostesses (greet, seat, manage flow)
  • Servers (take orders, deliver food, knowledge of menu)
  • Runners (bring food from kitchen)
  • Tea service specialists

Back of House:

  • Head chef, sous chef, line cooks
  • Prep cooks (morning work, ingredients ready)
  • Dishwashers (essential, hard work)
  • Procurement (buy ingredients)

Economics:

  • Ingredient costs variable (seasonal)
  • Labor intensive
  • Thin margins often
  • Location crucial
  • Reputation makes or breaks
  • Some very profitable (high-end)
  • Others subsistence (small noodle shop)