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

Modern Restaurant Management

FEBRUARY 15, 2024

Our portfolio includes top-tier machines that provide relentless ice production without forsaking the optimum shape and size of the ice, essential for beverage service and food presentation. Maintain Clarity in Ice An organization's reputation is mirrored in the quality of its ice.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Customer Service 294

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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. Do you offer any continuing training or education opportunities?” My manager approved, and I presented him with the gifts and apologized again.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training.

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

7 Shifts

JULY 25, 2024

Technique-focused sessions help home cooks master essential skills like knife handling, pasta making, or plating presentation. Train staff to recommend appetizers to diners. This software helps you assign FOH and BOH staff as well as monitor events to keep everyone on track.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff. Proven experience in a management or supervisory role.

Back of House 52

Back of House BOH Kitchen Safety Front of House 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 Customer Service 78

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

Modern Restaurant Management

MARCH 11, 2025

This was now a race to place any person with a pulse into a role, hoping that you could train them up quickly while you capitalized on the pent up demand from diners to enjoy their favorite restaurants again. For hiring platforms like foh&boh, the name of the game was volume, volume, volume.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Rocket Fuel

MAY 1, 2023

This underscores the need for QSR operators to make the most of every available sales channel. Key learnings from sales channel in 2022 To optimize your QSR operations, it’s essential to understand the unique characteristics and opportunities presented by each sales channel.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

Apicbase

APRIL 5, 2024

Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. The link between the POS system and BOH technology is a vital part of successful restaurant automation.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. Provide ongoing support and training. Which staff structure will I use?

Franchise 52

Franchise Franchising Sustainability Document 52

Apicbase

APRIL 5, 2022

However, expanding your brand does present a challenge: to succeed, you need to invest plenty of time, resources, and capital. In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how.

Franchise 52

Franchise Franchising Food License 52

Apicbase

JULY 1, 2022

You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Instead, you only need to hire and train skilled chefs for your central production kitchen. Efficient SOPs, lean HR processes, and trimmed training programs are some of the benefits of running a central kitchen.

Operations 52

Operations Back of House Front of House Food Supply 52

SpotOn

JULY 9, 2024

" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. The onsite training was very well done." SpotOn support is always available, and when they say they will call you back, they actually do."

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2024 Point of Sale POS Online Ordering 52

Apicbase

MARCH 28, 2024

The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Next to training, production planning software is the most logical answer. Retail clients send the weight of a portion from the scales directly to Apicbase via API.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

APRIL 18, 2024

Reporting tools take all of this information and present it as clear charts, graphs, lists, searchable tables, and other easily understood formats. An all-in-one restaurant BOH management platform like Apicbase integrates with other software to share data across the company and its locations.

Operations 52

Operations Inventory Food Order Waste 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). It presents a significant environmental problem, and it also erodes profit margins, increasing financial strain for businesses.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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 473

Management Management BOH Front of House 473

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 221

Management Management BOH Front of House 221

Modern Restaurant Management

DECEMBER 28, 2020

Prior to serving guests in all FOODWORKS locations, chefs and staff of each featured restaurant must participate in food safety, sanitation and hospitality training programs designed in consultation with some of the nation’s leading health and safety experts. Delivery/ mobile pickup/ new product categories/ family meals etc.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Integrating all of these new platforms and technologies so that they work together seamlessly will present both a tremendous challenge and opportunity. Automation will cause workforce to adjust focus.

2020 345

2020 Kitchen Safety Consumer Goods Point of Sale 345

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. Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy.

Pricing 251

Pricing Technology 2025 Point of Sale 251