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.

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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. Be honest and direct , reference something you read on their website or a customer review that you value in a restaurant business. How to Answer.

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The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Recruiting And Onboarding.

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Restaurant365

JUNE 22, 2021

Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. In addition, the classic “first in, first out” method, commonly referred to as FIFO, ensures that you are rotating inventory appropriately. Avoid Cross-Contamination That Leads to Food Waste.

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Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu.

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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. Some of the other terms used to refer to the profit and loss statement include the P&L statement, income statement, statement of operations, and statement of earnings.

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Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

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Front of House BOH Back of House Point of Sale 52

Restaurant365

DECEMBER 1, 2021

However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added. If someone is interviewed but isn’t a good fit for the job, the applicant’s profile can be deactivated so it’s not still in consideration. “Restaurant specific is always a bonus for us,” said Mr. Foust.

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Restaurant365

MARCH 12, 2021

However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added. If someone is interviewed but isn’t a good fit for the job, the applicant’s profile can be deactivated so it’s not still in consideration. “Restaurant specific is always a bonus for us,” said Mr. Foust.

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Hiring Demo Communication Back of House 78

The Restaurant Times

DECEMBER 26, 2020

Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Refer to your POS reports for understanding the areas that are bleeding money and eliminate them. . Choose a location on the basis of your restaurant’s format. Complex Menu.

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Gourmet Marketing

SEPTEMBER 22, 2021

The site is perfect for advertising BOH and FOH positions. Managers can get more detailed profiles on high-quality candidates that include references, social influence, and referrals. Jobs On The Menu. This site advertises restaurant jobs for thousands of locations throughout the United States.

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Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? |

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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. POS (Point of Sale) integration refers to integrating a restaurant’s point of sale system with other software and technologies used in the restaurant’s operations.

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Apicbase

OCTOBER 14, 2022

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. Franchisee turnover refers to the total number of franchisees who leave within a specific timeframe. Scheduling errors can also account for high labour costs.

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Franchise Franchising Online Ordering Loyalty Program 52

Touch Bistro

APRIL 7, 2021

An employee referral program is a hiring strategy where your current team members refer people they know as potential hires for your team. Consider offering rewards (such as cash, shift preferences, or vacation days) to current employees after a referred candidate has been hired and made it past their first 90 days.

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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). Table Turnover Rate This metric refers to the number of times a table is used during a specific period.

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Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

Front-of-house (FOH) management. Back-of-house (BOH) management. Some of the features that may be added to the loyalty program include voucher codes, digital stamps and loyalty points, membership levels, and refer-a-friend features. . Employee scheduling. Employee tips.

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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. Among the insights: Inflation: Food inflation is a top concern for 52 percent of operators with labor costs ranking a close second. “These restaurants are building sustainable business models for the future.

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