Friction and arguments between restaurant floor staff and the kitchen - it's boring, unproductive and costly. It’s usually a result of poor communication and unrealistic expectations, plus senior management who aren’t taking leadership on the issue. 

In this podcast, Ken Burgin of Profitable Hospitality goes through more than a dozen ways you can improve communication and reduce tension between FOH and BOH – clearer goals, a better understanding of teamwork, more productive meetings and an improved flow of information. Plus fixing the system breakdowns (and sometimes equipment breakdowns) that cause unnecessary hardship when the pressure is on. Don’t give up on this issue – when tension flares, it leads to increased costs, loss of sales and high staff turnover