The Rail

JULY 14, 2023

By Indiana Lee, Contributor Though your restaurant should have good food and a unique atmosphere, if your front-of-house (FoH) staff is not functioning and they’re unhappy at work, your patronage could suffer. All it takes is one waiter or bartender to have a bad day and show it in front of the customers to create a bad impression.

Front of House 130

Front of House FOH Employee Relations Back of House 130

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. Here are a few helpful labor cost terms, along with how they are related to your total labor cost. Hourly Employees. Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

Cheetah

JUNE 14, 2021

Few establishments are now considering raising wages, offering employee benefits or improving the working conditions. 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.

BOH 148

BOH Back of House Front of House Employee Relations 148

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The behavior of your staff makes the biggest difference in the quality of your restaurant’s service.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. Broadly, the restaurant industry is divided into two umbrella categories based on the type of service provided. Limited-service restaurants.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Lavu

MARCH 13, 2020

Your team of employees can only do so much with what they’re given, so you might consider improving their modes of communication. Not only will your employees be more efficient on the job, but they will also appreciate how easy it is to perform well. Streamline BOH and FOH Communications. An item is forgotten.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

Restaurant365

APRIL 19, 2022

How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. Customers Served Per Labor Hour. Total Labor Cost.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

MAY 3, 2022

According to the National Restaurant Association, hourly wages for restaurant employees grew by 12.1% Driven by the hiring crisis, many restaurant groups are trying to woo employees with higher wages and benefits for hourly employees – both mostly unheard of prior to the pandemic. Mix full-time & part-time employees.

FOH 78

FOH Employee Relations BOH Tip Distribution 78

Future Food

APRIL 20, 2022

Food and hospitality services provide an opportunity to support relatable or ‘normal’ daily interactions, offering 3-5 critical daily touchpoints that elevate the standard of the workplace village experience through modern design and the provision of food and hospitality that supports wellness. Source: Future Food. Source: Future Food.

Hospitality 78

Hospitality Food Safety Front of House Food 78

Touch Bistro

MARCH 25, 2021

A new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. After all, employees are the heart of your restaurant, and setting them up for success starts with the onboarding process. What Is Restaurant Employee Onboarding? Get Your Employee Handbook Template.

Hiring 52

Hiring Employee Relations FOH BOH 52

Lavu

MARCH 11, 2020

At the center of this technology lies a POS system in which a transaction between a merchant and a customer takes place. If you want your POS system to benefit management, employees, and customers, you should have a restaurant POS system that streamlines the process for all three groups.

Management 78

Management Management Cash Management Mobile Ordering 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. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. It is a busy place with hot surfaces, chaotic movements, staff shouts, and cutlery noise.

Back of House 52

Back of House BOH Front of House FOH 52

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Most of the restaurant sales are completed via credit cards when the customer pays for the service.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

Lavu

JANUARY 15, 2020

The productivity and quality of a restaurant’s service has to do with the kitchen equipment. The better the equipment, the more quality is the food and the more satisfied are the customers. The motivation is usually to make the business competitive and attract more customers. Equipment Financing. Unsecured Business Loans.

Cash Management 78

Cash Management Equipment Small Business Front of House 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. While a poor location does not generate enough customer footfall, prime locations come at a high price. Poor Customer Experience. Pilferage And Thefts. How To Avoid. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Touch Bistro

APRIL 7, 2021

That’s because the restaurant industry is notorious for high employee turnover. And for fast food restaurants, employee turnover runs as high as 130% to 150%. Not only is it more expensive to hire new staff than to retain existing employees, but high turnover can also impact day-to-day workplace performance. It’s Expensive.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

QSR Automations

AUGUST 8, 2024

In the hospitality sector service is paramount, therefore, maximizing efficiency and enhancing the guest experience is a key part of business. She attended Franklin College where she received a Bachelor of Arts, focusing in Journalism and Public Relations as well as minoring in English.

Seating 52

Seating Front of House Back of House Social Media 52

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

APRIL 5, 2022

The independent owner provides the initial investment and signs the restaurant lease agreement and various service contracts. 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. A time-tested business model.

Franchise 52

Franchise Franchising Food License 52

Apicbase

APRIL 20, 2022

Verify that both customers and employees understand your brand concept. Your concession owners are not your employees. For restaurants and virtual brands, those relate primarily to brand consistency. Therefore, your ability to support, guide and train them is strongly related to their (and hence your) success.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. Your next step is to signal to your staff (and customers) what you stand for. Speaking of behaviors you won't tolerate, make it clear to your staff, vendors, and customers that any harassment won't be tolerated. Set core values.

Leadership 195

Leadership FOH BOH Website Management 195

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. Whether it's an independent operator hiring a few dozen people per year, or a large national brand hiring several thousand, employee recruitment and retention is a hands-on and time-consuming process.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. According to the report, roughly half of full-service restaurants said they devoted more resources to expanding the off-premise side of their business since the onset of COVID.”

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

EATER

MAY 20, 2020

When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.

Kitchen Safety 301

Kitchen Safety Food Safety Food Supply Customer Service 301

EATER

MAY 14, 2020

Compared to a leaked draft of the rejected CDC guidelines , which devotes just four pages to food service among other industries, Safety First appears monumental (though the CDC does address a few distinct points, like how to treat especially vulnerable workers and how to roll out phased reopening). “Our Black Sheep Restaurant Group.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Customer Service 246