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. While your local government has likely provided businesses with a plan for reopen, you have to keep in mind that the reality of reopening will be a very different story.

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

FEBRUARY 15, 2022

Tocaya uses digital tableside ordering to give customers the option to quickly view the menu and reorder items without having to interact with staff or wait in line. With restaurant loyalty technology, brands get to know their customers deeply, such as their preferences for everything from menu items to visit frequency.

Technology 564

Technology Loyalty Program Fast Casual Email Marketing 564

Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Virtual brands can be especially useful in testing new menu items and mitigating supply chain challenges.

Dietary Restrictions 492

Dietary Restrictions Influencer Back of House BOH 492

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

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

Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). Another idea would be to offer a prix-fixe at a discount (making sure you still have profitability) that includes a few choices from 3 different categories from the same menu you are already using for delivery and takeout (this cuts down on waste and labor). Set seating times.

Outdoor 510

Outdoor Fine Dining Dine-in FOH 510

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 BOH Certification 349

7 Shifts

NOVEMBER 12, 2020

Your back-of-house (BOH) team should also have some basic customer service training. While interacting with customers isn't the BOH team's primary role, every employee should be able to exhibit the restaurant’s culture through customer service. Health and safety are even more pertinent during and after the COVID-19 pandemic.

FOH 307

FOH Food Safety BOH Customer Service 307

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

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 Back Of House (BOH)? We’re not suggesting that your BOH be chaotic and messy.

Front of House 88

Front of House Back of House FOH BOH 88

7 Shifts

SEPTEMBER 19, 2019

Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. Here are three ways to engineer your menu for profits: Arrange Your Menu According to Profitability and Profit Start by organizing your menu items in a spreadsheet according to main categories like mains and starters.

Management 284

Management Management 2019 Employee Relations 284

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. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. There are many restaurant kiosk providers, including Toast, Grubbrr, and TouchBistro.

Management 397

Management Management Email Marketing Point of Sale 397

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. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.

BOH 78

BOH FOH Back of House Point of Sale 78

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 example, consider: Integrating pre-shift meetings for the FOH and BOH crews to interact with each other before each shift. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363

Rocket Fuel

NOVEMBER 19, 2024

From information in delivery service provider portals such as DoorDash, Uber Eats and Grubhub to BOH operations and store sales figures tracked via POS systems, the data generated by everyday business operations is highly valuable but complex. How are new menu items selling across my stores? How is data gathered?

Operations 52

Operations BOH Franchising Franchise 52

7 Shifts

JULY 28, 2021

BOH help them sweep and mop. Menu updates. Trust among your team and stronger communication makes your restaurant work better, too. “.I've I've seen a turn with staff staying longer when we worked as a full team. People were willing to help each other in odd situations. Servers helping in the dish pit or running their own load.

Communication 430

Communication Management Management Front of House 430

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. Memorization.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JULY 29, 2020

BOH 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. Not afraid to hold fellow staff accountable for following COVID-19 safety measures, like wearing PPE.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

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

Modern Restaurant Management

APRIL 2, 2020

The tool comes with digital menus which can customised with brand colours and logos prior to publishing on the user’s website. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket. Receive order status updates and alerts when orders are packed and ready.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

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

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

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. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

Back of House 52

Back of House FOH BOH Front of House 52

7 Shifts

JULY 25, 2024

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. They also help significantly increase your restaurant’s ticket size , making them an essential part of any menu.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

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. Certainly a good training is necessary when the menu changes seasonally. If the server can explain, with confidence, what is gluten free on a menu, that creates a strong and positive customer experience.

Workshop 130

Workshop FOH Front of House BOH 130

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

EATER

SEPTEMBER 3, 2020

We picked a table in an outside corner, far away from the dozen other patrons, and started to look over the menu on our phones. I DMd with one of the line cooks at Alinea before booking Next; I asked him how he felt as a BOH [back-of-house] employee. We could have left — and maybe we should have left — but it all happened so fast.

Social Media 306

Social Media Back of House Outdoor Dine-in 306

Lavu

FEBRUARY 10, 2020

Menu Education. When changes are made to a menu or new specials added, your chef must call a staff meeting to review what’s new. FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . When possible, accommodate change requests for the menu and don’t punish the messenger for it.

FOH 88

FOH BOH Employee Relations Communication 88

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

Chowly

JULY 11, 2024

Additionally, ensuring that all orders from these platforms integrate seamlessly into the restaurant’s Point of Sale (POS) System and Back of House (BOH) Platform is crucial for efficient operations but can be time-consuming and technically challenging. Save time by focusing on activities that drive growth and profitability.

Operations 105

Operations BOH Customer Service Customer Experience 105

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

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Increase Profit Margins with Smart Menu Engineering. Raising menu prices is not simply a matter of adding higher-value items or raising the price of all menu items. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Increase Profit Margins with Smart Menu Engineering. Raising menu prices is not simply a matter of adding higher-value items or raising the price of all menu items. To go around this, consider the ‘Specials Menu’.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

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. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. There are many restaurant kiosk providers, including Toast, Grubbrr, and TouchBistro.

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. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. That enables us to measure, for example, what the data says about BOH employees in limited-service restaurants. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Xtra Chef

MAY 21, 2020

With paper processes drastically reduced and low vendor prices on lock, it’s time to remodel your menu. Upload all prep and menu recipes into xtraCHEF just once, and we automatically calculate how the price of those recipes change over time. Use xtraCHEF to find better, cost-efficient recipes for your menu.

2020 115

2020 Back of House Document BOH 115

Next Restaurants

DECEMBER 18, 2020

In fact, “When searching for kitchen staff, only 30% of operators say they prefer someone from culinary school, while 95% indicate that BoH (Back of House) experience does impact their decision.” Better yet, by cross-training those interested , you’re also improving the skills that will allow them to move up the BoH ladder in the long-term.

Education 108

Education BOH Food Truck Customer Service 108