b'FOODOn the way to creating Taffers Tavern, Jon recognized advances in better more efficient BOH practices and operations. techniques that could drastically reduce ticket times in the right environment. We have created an optional hoodless and ventless kitchen in addition to a streamlined traditional model. Both layouts and equipment allow for increased efficiency and decreased employee movement.Our approach is to provide our customers high-quality menu selections in the safest dining environment possible while decreasing labor and waste in back of the house. It ensures quality, safety and consistency in each dish, no matter which Taffers Tavern guests are visiting.51'