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. Ensuring Customer Satisfaction.

Management 52

Management Management FOH BOH 52

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu.

Management 284

Management Management 2019 Employee Relations 284

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 Fine Dining Front of House 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. 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 Fine Dining Front of House Customer Service 148

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

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.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Rocket Fuel

MAY 1, 2023

Ensure kiosks are user-friendly and strategically placed within your restaurant. Kiosks are also a great tool to overcome the labor shortage —With kiosks in your dining room, you can put more of your staff BOH and allow your customers to self-serve. Kiosks are a phenomenal tool to increasing your average guest check.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

Apicbase

APRIL 11, 2024

The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. Restaurant back office software refers to digital tools used by restaurants to manage back of house operations and administrative tasks. What Is Restaurant Back Office Software?

Operations 52

Operations Back of House Front of House Allergens 52

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. Make sure that you follow all the necessary sanitation and social distancing protocols in the post- COVID environment and see that your staff is thoroughly trained. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Sling

AUGUST 9, 2023

November 2020 Virtual Training 101: The Complete Guide For Managers November 2020 How To Calculate And Control Restaurant Labor Cost November 2020 What Is Comp Time? June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? September 2020 What Is An Organizational Chart And Why Does Your Business Need One?

Article 78

Article 2023 2022 2021 78

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.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Gourmet Marketing

SEPTEMBER 22, 2021

Hiring new workers involves investing time in training new people and getting them competent. Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement. The site is perfect for advertising BOH and FOH positions. Hiring Options.

Hiring 52

Hiring Website Management Advertising Social Media 52

Apicbase

OCTOBER 14, 2022

Boost your table turnover rate by training staff to improve service. What you can do is train your staff to implement strong Standard Operation Practices, follow up on their execution, and measure the effects on food costs using the Apicbase modules. Offer promotions and special deals. Create an upselling program. Adjust your pricing.

Franchise 52

Franchise Franchising Online Ordering Loyalty Program 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). Table Turnover Rate This metric refers to the number of times a table is used during a specific period.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. You can also save significantly on training and labour costs by moving your food prep away from your restaurant kitchens. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

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.

Point of Sale 52

Point of Sale POS Management Management 52

Touch Bistro

JULY 18, 2021

Learn how to hire, train, schedule, and retain restaurant staff. You end up spending both time and money training new staff that may have a shorter shelf life than that case of tilapia you ordered last week. For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. A good system should be easy to use, integrate into your restaurant operations, and require minimal training hours to master. If it requires extensive training, it might not be the right system for your business. Front-of-house (FOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 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