The Tork Workflow™ Guide is available to download, with tips for improving staff and guest experiences.
How your customer views the dining areas, bars and outdoor seating can be the difference between a one-time walk-in and a sit-down regular.
Meeting a guest’s needs goes beyond serving a great meal. Integrate hygiene systems into processes to avoid interruptions.
A negative experience with a messy or unsanitary restaurant washroom can lead to negative reviews.