The importance of building a restaurant team
“The relationship between front & back of house is a key contributing factor to the success that we’ve had,” says Megan Rhoades-Brown.
Restaurants are more than the food and the service. It is a place where the art of hospitality can blossom delivering an exceptional experience for customers. Much of this is dependent upon the symbiotic nature and relationship between front & back of house.
Troy & Megan Rhoades-Brown opened Muse Dining in 2009 right in the middle of the GFC. Their vision for their business is to create a workplace that breeds passionate industry professionals. A place that welcomes change, progression and learning from one another. A place where everyone is proud to be a part of the team from kitchen porters to book keepers. The staff work between both restaurants giving them the opportunity to experience two different season menus, styles of food & service. Hear their vision for their restaurants & their staff first hand;
In 2016, Muse Kitchen received Two Chefs Hats in the SMH Good Food Guide and Muse Kitchen retained its’ One Chefs Hat for the third consecutive year. Muse Restaurant and Muse Kitchen are situated in the Hunter Valley, NSW