7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. Kiosk ordering Your busy customers don’t always have time to wait in line. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

MAY 11, 2020

Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. We don't want to reopen the restaurants unless we know that we can provide a safe and healthy work environment and eating environment for our customers. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH Food Safety FOH Equipment 368

7 Shifts

FEBRUARY 7, 2024

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Other QSR brands, including Taco Bell, McDonald’s, and Wendy’s, are all experimenting with digital-first or digital-only restaurants as well. All of this (and more!)

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

Lavu

FEBRUARY 10, 2020

Poor employee relations go unnoticed and slip-ups in communications can be handled without disturbing the customer experience. This is nowhere as obvious as the relations between chef and FOH staff. . Below, we suggest several ways to improve relations with your chef and FOH staff. Menu Education. Customizable headers.

FOH 88

FOH BOH Employee Relations Communication 88

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Making Your Resume Stand Out. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

JULY 25, 2024

Delivery apps help boost your restaurant's visibility and attract new customers. The only tradeoff to this is that you and your customers have to pay additional fees, which typically fall between $0.49 Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

7 Shifts

SEPTEMBER 28, 2020

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Cleaning server duties Cleaning is critical to passing health inspections and making your restaurant appealing to customers. Server side work duties are just as crucial as primary duties.

FOH 195

FOH Management Management Cash Management 195

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Consider things like merchandise sales, inventory sales, or private cooking lessons. What measures can you take to make customers feel more comfortable ordering from you? Do you have takeout packaging in stock?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

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 Front Of House (FOH)? FOH variables you might not consider include: Decor.

Front of House 88

Front of House Back of House FOH BOH 88

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. So, what data should you be tracking around your FOH?

FOH 78

FOH BOH Front of House Customer Experience 78

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. Kiosk ordering Your busy customers don’t always have time to wait in line. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

OCTOBER 2, 2019

There are certainly skills that will help you keep your staff engaged and your restaurant running smoothly, but some of what you need to know can only come from experience. 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.

Management 285

Management Management Communication Back of House 285

Apicbase

MARCH 28, 2024

These include food production and inventory management. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. A restaurant’s back of house includes any area of operations the customer doesn’t usually see. Cost control. Food safety.

Back of House 52

Back of House FOH BOH Front of House 52

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. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Want to know more about FOH data? Read Part 1 here ). Another bonus?

BOH 78

BOH FOH Back of House Point of Sale 78

Lavu

MARCH 13, 2020

If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. An item is forgotten.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Restaurant365

OCTOBER 15, 2021

With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Sales Per Labor Hour (SPLH) and Customers Served Per Labor Hour. But how do you track FOH performance over time? Sales Per Server Hour.

Management 148

Management Management Point of Sale Employee Relations 148

The Restaurant Times

SEPTEMBER 30, 2021

Running a restaurant comes with long and short-term problems that will exhaust you if you don’t have any assistance or prior experience. The restaurant management ecosystem now covers every aspect of restaurant operations, allowing you to focus your time and energy on the quality of your cuisine and customer service.

Management 98

Management Management Cash Management Mobile Ordering 98

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. If your labor cost as a percentage of sales is currently at an impressive 27%, see if you can reduce that by 3% in the next year without diluting the customer experience.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

MAY 3, 2022

Improve employee efficiency through training so you can schedule a leaner staff without sacrificing the customer experience. Similarly, by training new FOH employees in all FOH roles and all new BOH employees in all BOH roles when they first join the company helps them develop an understanding of how the restaurant functions.

FOH 78

FOH Employee Relations BOH Tip Distribution 78

The Restaurant Times

MARCH 14, 2022

As such, the ability to manage conflict is also an essential requirement for a restaurant manager to ensure that staff members cooperate with each other and create the best possible customer experience. . Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52

Foodable

APRIL 30, 2020

New FOH positions will be created to sanitarily conduct business. We are looking at narrowing our menu and beverage offerings and shallowing inventory, thus creating a cause-and-effect on the entire foodservice operation. Episode Highlights: The industry must incorporate new spacing concepts to adhere to safety concerns and guidelines.

Guest Recovery 72

Guest Recovery Kitchen Safety Food Safety FOH 72

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Since accounting in the restaurant industry is quite different from other industries, look for someone who has experience or specialization in restaurant accounting. Track Restaurant Inventory. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

The Restaurant Times

MARCH 13, 2023

While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. At the center of this technology lies a POS system in which a transaction between a merchant and a customer takes place.

Management 78

Management Management Cash Management Mobile Ordering 78

Sling

DECEMBER 24, 2020

Even when your customers can’t come out and visit your restaurant in person, they can still stay in touch — and perhaps order delivery — through the power and reach of the internet. Restaurant social media marketing is more important for the success of your business than ever before. You also may want to consider setting up a profile on Yelp.

Social Media 78

Social Media Marketing Customer Service Hiring 78

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. This ensures low inventory variance and eliminates the cost of frequent outlet-to-outlet transfers. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Restaurant365

FEBRUARY 4, 2021

Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). What’s most important is that you are implementing improvements for your own percentage over time, while maintaining your standards of customer service. Calculating Labor Cost Percentage.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Modern Restaurant Management

MARCH 11, 2025

Even though local and state orders prohibiting or severely restricting restaurants’ ability to serve customers and generate and revenue, standard business liability policies did not provide coverage, and many policies had a pandemic exclusion. 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

Lavu

JANUARY 15, 2020

Owning a restaurant is both an exciting and challenging experience. You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. The better the equipment, the more quality is the food and the more satisfied are the customers.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations. billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Aaron Allen & Associates

MARCH 29, 2024

Unique and creative dishes can captivate customers’ attention, leading to increased foot traffic and social media buzz. However, the menu innovation must be purposeful; it should reflect the restaurant’s brand identity and core values, thereby enhancing the dining experience and establishing a loyal customer base.

Innovation 52

Innovation Menu 2024 FOH 52

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52