7 Shifts

MAY 11, 2020

If you’re relying more heavily on takeout & delivery, and those channels stay strong even after reopen, then you’ll need more BOH staff to keep up with order demand. You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct.

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

SEPTEMBER 2, 2020

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) and BOH (including cooks, chefs, etc.). Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times. How should a restaurant best promote its outdoor space?

Outdoor 510

Outdoor Fine Dining Dine-in FOH 510

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. In fact, the automating and upselling that occurs through predictive digital menus can lead to better management of inventory levels, preserving shelf time on low stock items, say onion rings, and recommending overstocked items such as fries.

Technology 510

Technology Loyalty Program Front of House Online Ordering 510

7 Shifts

NOVEMBER 12, 2020

Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure. Your back-of-house (BOH) team should also have some basic customer service training. Your back-of-house (BOH) team should also have some basic customer service training. Do you often host business banquets?

FOH 307

FOH Food Safety BOH Customer Service 307

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? What Is Back Of House (BOH)?

Front of House 88

Front of House Back of House FOH BOH 88

7 Shifts

JANUARY 7, 2020

While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. How can you afford bonuses?

Employee Relations 349

Employee Relations FOH Certification BOH 349

7 Shifts

AUGUST 21, 2024

With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous. Menus and operating hours can change often. Have a Process for Change Management Restaurants are dynamic businesses.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

7 Shifts

APRIL 3, 2020

During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. The areas which you can control and what you can do about them include: Your menu – A quick option to drastically cut expenses is to create a new, limited menu.

BOH 368

BOH POS Influencer Point of Sale 368

Lavu

FEBRUARY 10, 2020

This is nowhere as obvious as the relations between chef and FOH staff. . While the chef benefits from the independence, this kind of rock-stardom has proven to have a bad affect on FOH performances and the overall guest experience. . Below, we suggest several ways to improve relations with your chef and FOH staff. Order timer.

FOH 88

FOH BOH Employee Relations Communication 88

7 Shifts

MAY 31, 2021

By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Food cost tracking tools include Meez and MarginEdge.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

JULY 29, 2020

FOH Care for customer wellbeing. If you’re considering asking FOH staff to work as delivery drivers , make sure they have valid drivers’ licenses, access to cars that are in good condition, car insurance, and clean driving records. BOH Care for customer wellbeing. Can maintain appropriate distance from customers.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.

BOH 78

BOH FOH Back of House Point of Sale 78

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Focus on the customer experience.

FOH 78

FOH BOH Front of House Customer Experience 78

Food Business

DECEMBER 17, 2019

And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills. An example I have seen in FOH trainings, is a bar training. Certainly a good training is necessary when the menu changes seasonally.

Workshop 130

Workshop FOH Front of House BOH 130

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

7 Shifts

SEPTEMBER 26, 2022

A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Menu item creation and menu building. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JULY 25, 2024

Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. In fact, 93% of diners said they are more willing to make a reservation at a restaurant that offers special events, and 61% are more willing to pay a higher price for a special event menu.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

7 Shifts

NOVEMBER 29, 2022

Everything was built into the menu price. I wanna point out, part of the challenge was that building everything into the menu price for an Asian restaurant was met with pushback that an ethnic restaurant needed to be a little cheaper. Take care of your BOH. The restaurant initially opened with no tipping or service charge.

BOH 195

BOH Restaurant Law Back of House Front of House 195

7 Shifts

OCTOBER 2, 2019

Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. As a manager, planning and organization will become a bigger part of your job.

Management 285

Management Management Communication Back of House 285

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.

BOH 148

BOH Back of House Front of House Employee Relations 148

7 Shifts

SEPTEMBER 15, 2020

Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. By sending out your restaurant server closing template to your team members before they start their shift, they will know exactly what’s expected of them.

Management 195

Management Management Download Leadership 195

Hot Schedules

MAY 21, 2020

David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. We can apply it to get the numbers up.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.

Mobile Ordering 540

Mobile Ordering Front of House Customer Service Customer Experience 540

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Food cost tracking tools include Meez and MarginEdge.

Management 195

Management Management Email Marketing Point of Sale 195

Black Box Intelligence

SEPTEMBER 21, 2021

Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Lavu

MARCH 13, 2020

For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

The Restaurant Group

NOVEMBER 19, 2019

The best place to start is by creating recipes with costings for each item on your menu. The result from these calculations will be used along with your menu mix to determine the food cost goal for your restaurant. Portion control is a responsibility of both FOH and BOH. This allows you to find the food cost per diner.

Management 68

Management Management FOH Fast Casual 68

Lavu

NOVEMBER 8, 2019

See the six ways to control your COGS here , and if you find out that the menu prices aren’t right, learn how to price your menu in three steps. The costs should be built into your menu prices so that at the end of the year, you are not in the red for forgetting the insurance fees or the cost of replacing glassware.

Management 101

Management Management Food Truck Cash Management 101

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. What would you do if you ran out of a menu item? Plus what kind of questions to ask the interviewer. Five Unique Restaurant Interview Questions.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

Restaurant365

FEBRUARY 4, 2021

For example, dinner, with multiple courses and drinks, may require a different SPLH than a quick-turnaround breakfast menu. 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. If your SPLH is quite.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 5) Abide by health and safety standards Abiding by local, state, and federal health and safety standards is essential if you want your restaurant operations to be successful.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

SEPTEMBER 16, 2021

The need to facilitate multiple payment options, inventory tracking, automated analysis, quick service, centralised recipe and menu management, and customer relationship management (CRM) is boosting the demand for restaurant point-of-sale (POS) software over this period. It is likely to expand at a CAGR of 6.4 percent between 2021 to 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And to get to it, you need accurate menu costings. What is menu costing?

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Or that your high-ticket menu items are flying out of the kitchen on Wednesdays and Thursdays but not on Fridays. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52