7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Reservation-tracking tools use your dining room’s capacity and floor plan, which helps prevent overbooking. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

Restaurant365

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. Many may be looking for a fun, casual culture; while some tipped employees might think that tips are better in more a more formal environment.

FOH 97

FOH BOH Hiring Fine Dining 97

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. Portion control is a responsibility of both FOH and BOH. Not much can spell disaster for a food establishment faster than high or fluctuating food cost.

Management 68

Management Management FOH Fast Casual 68

Modern Restaurant Management

MARCH 11, 2025

Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. And outdoor dining, once more of an afterthought or a novelty, has become a more permanent and intentional part of restaurant design.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Black Box Intelligence

SEPTEMBER 26, 2024

Comp Traffic Best Region: California Best Segment: Fine Dining Best Cuisine: Chicken Worst Region: NY-NJ Worst Segment: Family Dining Worst Cuisine: Sandwich August marked a potentially pivotal moment for the restaurant industry. In addition, Fast Casual, and Upscale Casual were also successful. Comp Sales -3.6%

Front of House 52

Front of House Point of Sale Guest Recovery Back of House 52

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. Some of the ways in which restaurant management software simplifies table management include: Optimization of the dining areas efficiency by ensuring the seats are arranged based on party sizes and time. These encompass both casual and upscale dining, as well as a variety of cuisines.

Management 78

Management Management Cash Management Mobile Ordering 78

7 Shifts

JANUARY 10, 2024

Some restaurants only add the auto-gratuity for large dining parties of 6 or more. One thing we observed is that higher-end, fine dining restaurants are more likely to use a service charge. Restaurant owners decide where to allocate service fees, whereas tips are discretionary extras that diners leave for service staff.

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Some restaurants only add the auto-gratuity for large dining parties of 6 or more. One thing we observed is that higher-end, fine dining restaurants are more likely to use a service charge. Restaurant owners decide where to allocate service fees, whereas tips are discretionary extras that diners leave for service staff.

Front of House 195

Front of House FOH Customer Service Back of House 195

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. American Diner Trends Despite a higher cost of living, the average consumer’s dining habits are unchanged.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

DECEMBER 31, 2019

With the rise of delivery and take-out, restaurants will start getting creative with the in-dining experience. We’ve also seen off-premise and delivery gain a lot of traction in the last year, however, in the family dining space, providing guests with unmatched hospitality will remain crucial. Off-premise dining is here to stay.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

Restaurant365

JULY 8, 2021

The rise of off-premise dining. Off-premise dining certainly accelerated during the pandemic. Dining room closures or capacity restrictions drove restaurants to increase their sales through off-premise channels. Is off-premise dining here to stay? Many guests are eager to dine in restaurants again.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

SpotOn

SEPTEMBER 4, 2024

" Back-of-house The back-of-house, or BOH, refers to kitchen and all the restaurant operations guests cannot see. Example: "BEHIND [with a plate of hot food walking towards the expo]" Busser The busser's job is to ensure guests have a clean dining experience. It can also include the cleaning and back-office work.

Front of House 52

Front of House Back of House Reference Fast Casual 52