7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH 307

FOH BOH Food Safety Customer Service 307

TastyIgniter

MAY 12, 2024

This blog post provides valuable insights on how to improve restaurant excellence by focusing on both front-of-house (FOH) and back-of-house (BOH) operations.

Front of House 68

Front of House Back of House FOH BOH 68

7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Create task items for each high-traffic surface (doors, chairs, etc.), Understand cleaning vs sanitizing ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

AUGUST 5, 2020

When you decide who is responsible for managing delivery orders, train those staff members on the processes they need to follow, how they should communicate delays to customers, and the tools they need to use to fulfill orders. Many have POS integrations and can automate tickets for the back-of-house (BOH) team.

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

AUGUST 7, 2020

What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) BOH Ask potential chefs, cooks , dishwashers, and bussers these questions in job interviews. Why do you want to work here?

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

MARCH 28, 2022

These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. Additionally, they are rejiggering the flow and layout of the BOH to serve more drive thru orders, as well as reducing some dining area to add dedicated space where customers or delivery drivers can pick up orders.

2022 212

2022 FOH BOH Recruiting 212

Modern Restaurant Management

MAY 6, 2021

But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions. The longer candidates are with your business, the more they can help with things like training new employees and can bring in candidate referrals from their own network. Delegate Wisely.

Hiring 197

Hiring FOH BOH Coaching 197

7 Shifts

JANUARY 10, 2024

Turnover is almost zero and staff are focused on training each other and making each other better. 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.,

FOH 221

FOH Front of House Customer Service Back of House 221

Food Business

DECEMBER 17, 2019

workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff. STAFF LED TRAININGS Educational trainings vary according to needs. And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

JANUARY 10, 2024

Turnover is almost zero and staff are focused on training each other and making each other better. 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.,

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

JANUARY 7, 2020

You can provide staff with professional development opportunities through online courses , cross training, and shadowing. Give employees certificates for completing certain courses or training milestones. For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed.

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

JULY 29, 2020

It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? FOH Care for customer wellbeing. BOH Care for customer wellbeing. What PPE will you provide? Can maintain appropriate distance from customers.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 189

Management Management BOH Front of House 189

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 179

FOH BOH Food Safety Front of House 179

Goliath Consulting

APRIL 10, 2023

As restaurateurs, we like to think we can handle every issue that arises in our buildings, but trained professionals know exactly which problem areas to inspect. HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation.

Front of House 154

Front of House FOH BOH Back of House 154

7 Shifts

JULY 14, 2020

Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff reopening orientation and training sessions.

Management 370

Management Management Kitchen Safety Equipment 370

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

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. Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training and a sense of job stagnation.

Management 195

Management Management Download Leadership 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. Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. Conclusion.

FOH 97

FOH BOH Hiring Fine Dining 97

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited?

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

7 Shifts

NOVEMBER 3, 2021

Given the nature of how restaurants operate —with complex systems in the FOH and BOH —ensuring that receive orders, collect payment, and pay teams—here are numerous areas of the business that could be breached. Train Staff in Best Practices. Here is where you can find all sorts of tailored training for your team.

POS 370

POS Audits Loyalty Program Information 370

7 Shifts

OCTOBER 22, 2021

In fact, the sooner you begin the search for new candidates, the more likely you'll find and hire qualified workers — and the more time you'll have to train them, so they're fully ramped come December. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

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. Ensuring Customer Satisfaction.

Management 52

Management Management FOH BOH 52

The Restaurant Times

NOVEMBER 24, 2020

And an absolute answer to this is efficient restaurant staff training. This article covers a list of tips that you must employ to improve your restaurant’s staff training and performance in the UAE. Useful Tips To Enhance Your Restaurant Staff Training In The UAE . Devise A Plan Specific To Restaurant Staff Training.

Training 52

Training Management Management Tip Distribution 52

Modern Restaurant Management

APRIL 27, 2022

Whether you own a small restaurant (and manage the dining room yourself) or work with a group of managers, make sure that you (or the FOH and BOH managers) are trained to put out the fires that will inevitably come up. No matter how much planning you do in advance, some things will ultimately still go wrong throughout the day.

Management 212

Management Management Customer Experience Reservations 212

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. If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

7 Shifts

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training. A 2016 Deloitte report underlines the importance of ongoing training across business types. Make sure everyone understands their roles on your team.

Management 285

Management Management Communication Back of House 285

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. Provide restaurant employee training on how to use these tools, and info on where they can go if they need more help.

Hiring 52

Hiring Employee Relations FOH BOH 52

Lavu

FEBRUARY 14, 2020

As you develop the restaurant employee handbook, view it as an ongoing training resource instead of just a categorical list of rules, and separate the information into categories: Performance and Appearance Policies . There are several job functions in both the FOH and BOH and all need detailed appearance standards.

FOH 78

FOH Social Media Restaurant Law Food Safety 78

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. Bringing out an incorrect order to a table will automatically half your food cost of the sale, if not worse.

Management 68

Management Management FOH Fast Casual 68

Modern Restaurant Management

AUGUST 4, 2022

Without proper organization and well trained staff no tool or magical app will matter. In a restaurant, it takes time and effort to build the relationship and break the separation between FOH and BOH, but it is extremely important to know what’s going on, even if you’re not in that position.

Back of House 189

Back of House Front of House Communication FOH 189

Sling

MAY 9, 2023

This is especially important when training new employees. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88

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. Keep an eye on your data.

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. Cross-train Employees. 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

Lavu

JANUARY 21, 2020

The accounting language may seem difficult for people who are not trained in accounting or those who have no interest in matters accounting. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Install a Good Restaurant POS System.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78