Black Box Intelligence

SEPTEMBER 21, 2021

They may also offer alcoholic beverages, but they’re typically a small contribution to the overall sales mix. Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. fewer FOH employees. Casual dining restaurants.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Foodable

APRIL 30, 2020

New FOH positions will be created to sanitarily conduct business. We are looking at narrowing our menu and beverage offerings and shallowing inventory, thus creating a cause-and-effect on the entire foodservice operation. Episode Highlights: The industry must incorporate new spacing concepts to adhere to safety concerns and guidelines.

Guest Recovery 72

Guest Recovery Kitchen Safety Food Safety FOH 72

Lavu

FEBRUARY 14, 2020

There are several job functions in both the FOH and BOH and all need detailed appearance standards. With appearance standards, your FOH team is going to make a good first impression. Ask yourself this question and develop guidelines for the FOH team. The key to a lasting great impression lies in your customer service standards.

FOH 78

FOH Social Media Restaurant Law Customer Service 78

Aaron Allen & Associates

MARCH 3, 2022

Rather than having multiple channels evaluated separately, leveraging a platform to integrate sales, labor costs, menu item margins, top-selling items, beverage mix, food cost, etc. The best systems have the ability to display recipes one-click-away, monitor cooking times, and alert the FOH when the meal is ready.

Management 120

Management Management Mobile Ordering Point of Sale 120

Restaurant365

OCTOBER 15, 2021

But how do you track FOH performance over time? Understanding the optimal goal for SPLH or guest count, broken down by day part, can help you maximize the results of your labor spend. Sales Per Server Hour. You know that your front-of-house team is critical to healthy sales levels and a positive customer experience.

Management 148

Management Management Point of Sale Employee Relations 148

Restaurant365

APRIL 19, 2022

Your FOH team is essential to maximum sales levels and a great customer experience, so it’s important to track FOH performance over time. Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost. Sales Per Server Hour. Back of House vs. Front of House Labor Percentage.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Future Food

APRIL 20, 2022

The challenge moving forward into a new paradigm with the FIFO worker at the centre of the equation (the actual customer), as opposed to the client(s), is how these companies will restructure their businesses to realign their efforts to the 30% FOH food presentation focus and deliver a modern, consistent food and hospitality experience.

Hospitality 78

Hospitality Food Safety Front of House Food 78

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. This could be the cost of buying food ingredients, beverages, taxes, staffing, and benefits. Restaurant labor costs, alongside food and beverage, comprise the largest expenses.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Lavu

JANUARY 21, 2020

By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. It also shows how this revenue will be split between food and beverage. The report is important in tracking food and beverage costs and labor costs. Controllable Costs Report (Daily, Weekly).

Cash Management 78

Cash Management Point of Sale Information Beverage 78

Restaurant365

JUNE 22, 2021

While the focus for food waste reduction usually lies with the back of house (BOH), a significant amount of food waste can also come from front of house (FOH) errors. Train Staff to Reduce Errors. When a server misunderstands a guest, or accidentally miskeys a dish into the point of sale (POS) system, order errors can result in food waste.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Leverage this information by scheduling the different areas of your restaurant separately. Familiarize Yourself with Labor Laws.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Aaron Allen & Associates

MARCH 29, 2024

Coffee and Snack chains are among the most frequent innovators, with Krispy Kreme, Dutch Bros, Dunkin’, Starbucks, and Tim Hortons leading the pack — especially with a focus on LTOs for beverages. This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item.

Innovation 52

Innovation Menu 2024 FOH 52

Mad Mobile

MARCH 1, 2024

These visuals not only enhance the dining experience but also present a golden opportunity for guests to discover and crave appetizers, desserts, or beverages they might have overlooked otherwise. Revenue streams beyond food and beverage In a traditional restaurant model, your revenue streams are limited to food and beverage.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

Touch Bistro

AUGUST 4, 2021

Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Mull: To steep a beverage, typically alcoholic, with spices and fruit ingredients like nutmeg or orange juice. Fold: Combining light and heavy ingredients, like whipped cream and flour, by stirring the mixture from bottom to top.

Front of House 52

Front of House BOH Back of House Point of Sale 52

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. In other words, the system will forecast the food and beverages your restaurant managers should purchase to match future sales.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 28, 2024

Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

OCTOBER 14, 2022

This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. For example, restaurant management platforms can significantly reduce human effort by automating BOH and FOH flows, thereby helping you to keep the labour cost in check. What is revenue? Why should you care?

Franchise 52

Franchise Franchising Online Ordering Loyalty Program 52

Apicbase

APRIL 20, 2022

So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. But you can get pretty close to that elusive ideal if you put in the work.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

Apicbase

MAY 18, 2022

Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients.

Franchise 52

Franchise Franchising Sustainability Document 52

Apicbase

MARCH 25, 2022

Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. Once you identify it, you decide to add a profit-boosting beverage to it, a Bloody Mary, for example. This is your inventory from which all your recipes are created.

Menu 52

Menu Point of Sale Pricing Take-out 52

Lavu

MARCH 11, 2020

Front-of-house (FOH) management. Food-and-beverage establishments are leveraging on tableside touch screen ordering to provide better services to their customers. The day-to-day activities of running a restaurant can pile up quickly, and many of those responsibilities fall on the shoulders of the owner or manager. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

JUNE 16, 2023

It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages. To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house).

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

DECEMBER 28, 2020

Chris Adams, VP of Strategy, Oracle Food & Beverage. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. generation. Ross Franklin, CEO and Founder of Pure Green Franchise.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

7 Shifts

JANUARY 10, 2024

They also receive most of the service charge from beverage sales. Getting buy-in from FOH staff is crucial, especially servers. There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., What is the wage structure now?

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

NOVEMBER 3, 2022

Female restaurateurs have made invaluable contributions to the food & beverage space. And how many of those women work in the FOH rather than the BOH? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated. — dirtcandy (@dirtcandy) August 24, 2020. She has a point.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

JANUARY 10, 2024

They also receive most of the service charge from beverage sales. Getting buy-in from FOH staff is crucial, especially servers. There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., What is the wage structure now?

Front of House 195

Front of House FOH Customer Service Back of House 195

Restaurant365

JULY 8, 2021

Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. Ask for a free demo of Restaurant365 today.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Uplift vs 2025 Sales by value across On Premise food and beverage sales uplifted +17 percent on Monday 17th March compared to the average Monday of 2025 to date. Non-alcoholic beverages, with a 5.6 percent YoY.

Pricing 251

Pricing Technology 2025 Point of Sale 251

EATER

MAY 20, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. Eliminate self-serve beverages and open-top drinks in favor of bottles, and replace all condiment containers with single-use packets or washable ramekins to be replaced at each seating.

Kitchen Safety 301

Kitchen Safety Food Safety Food Supply Customer Service 301

EATER

MAY 14, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. Eliminate self-serve beverages and open-top drinks in favor of bottles, and replace all condiment containers with single-use packets or washable ramekins to be replaced at each seating.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Customer Service 246