7 Shifts

SEPTEMBER 26, 2022

Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. 6 seconds is all you have, on average , to impress the recruiter. Positive teamwork builds strong camaraderie and leaves more staff members satisfied. Making Your Food Service Resume Stand Out. Let's face it - managers don't read every resume word-for-word.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

DECEMBER 28, 2020

With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between. There are huge opportunities for restaurants to use advertising, direct mail and promotional offers to initiate trials and hook/recruit new customers.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

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

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

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. In the last few years, we've seen employee meals become table stakes for businesses looking to recruit and retain top talent in an incredibly competitive labor market.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

The Restaurant Times

MARCH 14, 2022

So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52

Future Food

APRIL 20, 2022

The 70% BOH food preparation process gets near 100% of the catering service providers focus with no resources directly allocated to and accountable for the last 30% food presentation in dining rooms, every day, every service period - the customer moment of truth.

Hospitality 78

Hospitality Food Safety Front of House Food 78

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. Track Your Labor Costs.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

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. This may cover everything from streamlining your menu so your BOH can be more efficient to changing the service well so servers can take care of tables faster.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Apicbase

APRIL 20, 2022

Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. It allows them to spot discrepancies sooner. 3 Risks Franchisees Face When Buying Your Restaurant Concept.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

Apicbase

JUNE 16, 2023

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). Employee turnover is a significant expense for a business regarding recruitment, training, and lost productivity.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

NOVEMBER 3, 2022

And how many of those women work in the FOH rather than the BOH? Is there something in the hiring or recruiting process that leaves women out? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated. Every recruit gets a copy of the Hopdoddy “Journey”.

Leadership 195

Leadership FOH BOH Website Management 195