What Does FOH Mean? Understanding Front of House in Restaurants
The Eat Restaurant
NOVEMBER 11, 2024
Discover the importance of the Front of House (FOH) in restaurants and its key roles in creating exceptional dining experiences.
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What is a Restaurant’s Front Of House (FOH) – Everything You Need To Know
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 FOH manager supervises all front-of-house staff and reports to the GM.
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Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?
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)? Floor plan.
The Guide to Equitable Restaurant Tip Payout Methods & Systems
7 Shifts
OCTOBER 12, 2022
Servers, sometimes other FOH staff. Full-service restaurant, fine dining. Servers, other FOH staff. All servers or cashiers, other FOH staff. All servers or cashiers, other FOH staff. Find the full guide to restaurant tip outs here. Tips paid to those who collect. Incentivizes servers. Even tip splitting.
Tip Distribution 
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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations
Apicbase
MARCH 28, 2024
Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.
Restaurant Staff Training 101
7 Shifts
NOVEMBER 14, 2024
Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.
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Providing The Best Restaurant Customer Experience in 2024
7 Shifts
OCTOBER 1, 2024
60% of guests who have a positive experience are likely to dine at a restaurant more frequently. High-quality food not only satisfies hunger but also creates memorable dining experiences that customers will want to repeat. Moreover, the menu sets expectations for the dining experience.
Why 4 Restaurants Opt for a Service Charge Instead of Tips
7 Shifts
JANUARY 10, 2024
Twenty minutes east of the White House, in D.C.’s Some restaurants only add the auto-gratuity for large dining parties of 6 or more. s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping.
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What Does 86 Mean? Definition, History and More
7 Shifts
SEPTEMBER 1, 2022
At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Table of Contents.
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Why 4 Restaurants Opt for a Service Charge Instead of Tips
7 Shifts
JANUARY 10, 2024
Twenty minutes east of the White House, in D.C.’s Some restaurants only add the auto-gratuity for large dining parties of 6 or more. s Union Market District, sits the modern Mexican restaurant Destino. Screenshot taken from Google There aren’t many topics in the restaurant industry as hotly-debated as tipping.
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Essential FOH Restaurant KPIs That Increase Profitability, Part 1
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.
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FOH vs. BOH Restaurant Trends
Black Box Intelligence
FEBRUARY 18, 2022
In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. For example, both groups have been impacted by the rise in off-premise dining and the changes brought about by the pandemic, but in different ways. What the latest data says about FOH vs. BOH staff.
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How to Effectively Sanitize & Clean Your Restaurant
7 Shifts
MAY 25, 2020
There’s no right or wrong answer ( although we would recommend promoting your sanitization techniques on social media ), but ensuring that your restaurant is safe for both your customers and staff is an absolute must—especially as dining areas begin to reopen. Here are some guidelines to consider implementing before your next shift.
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Server Duties: 4 Restaurant Server Side Work Tasks and Best Practices for Managing Them
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. While a restaurant may have a custodian or clean staff who cleans at the end of the day, many cleaning tasks need to be done throughout the day to ensure a tidy and safe dining atmosphere.
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9 Top Restaurant Technologies To Evolve Your Business
7 Shifts
FEBRUARY 7, 2024
Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive. The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing.
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How to Build and Hire the Right Team for Your Restaurant
ChowNow
SEPTEMBER 6, 2024
This means shorter wait times, fewer mistakes, and a more enjoyable dining experience, all of which increase customer satisfaction and loyalty. For example, a server who knows they have opportunities for promotion to FOH manager is more likely to remain motivated and loyal. When every member knows their role, things run smoother.
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Consumers Welcome Some Restaurant Automation, Reject Others
Modern Restaurant Management
MAY 8, 2024
Meanwhile, our research indicates that consumers want even more speed and convenience when dining out. The results give the green light for certain restaurants to introduce more front-of-house automation. What should restaurant operators take away from these results? Prices for real estate, inventory, and labor are rising.
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How The Snug Took Control of Labor and Evolved Their Restaurant
7 Shifts
DECEMBER 16, 2020
Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. As one of 7shifts’ most tech-savvy restaurant clients, the founders of The Snug always have their fingers on the pulse of the restaurant industry.
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20 Restaurant Skills You'll Quickly Learn on the Job (Updated)
7 Shifts
SEPTEMBER 26, 2022
What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.
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5 Reasons You need Platform Restaurant Management Software (Sponsored)
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. 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. About a Restaurant Management Platform.
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Restaurant Tip Outs Guide: Methods, Tip Splitting, Pooling, and More
7 Shifts
NOVEMBER 16, 2021
However, servers are not the only ones who contribute to a guest's dining experience. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. Bartenders.
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9 Restaurant Job Interview Questions to Ask in 2020
7 Shifts
AUGUST 7, 2020
Staff adherence plays an important role in making guests feel safe dining at or ordering from restaurants in the coronavirus era. What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!)
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7 Reasons Why Restaurants Should Start Using QR Codes
The Rail
MARCH 14, 2023
By Andrea Abbondanza, Contributor In today's fast-paced digital age, restaurants are constantly seeking innovative ways to enhance the dining experience for their customers. While creating an enjoyable dining experience is essential, confirming orders quickly and accurately is vital, especially in busy establishments.
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Lessening Employee Anxiety as Restaurant Doors Open
Modern Restaurant Management
JUNE 29, 2020
As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. less interaction with guests, they do have plenty of interaction with FOH staff. Here's some of their advice.
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August Restaurant Performance: Could It Be the Turning Point?
Black Box Intelligence
SEPTEMBER 26, 2024
Comp Traffic Best Region: California Best Segment: Fine Dining Best Cuisine: Chicken Worst Region: NY-NJ Worst Segment: Family Dining Worst Cuisine: Sandwich August marked a potentially pivotal moment for the restaurant industry. Out of the Box: Monthly Restaurant Industry Update August 2024: Is This a Turning Point? Comp Sales -3.6%
Four Ways to Streamline Reopening Procedures for Restaurants
Modern Restaurant Management
JUNE 8, 2020
states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Dining Room/Bar. Though a handful of U.S.
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The Power of Real-Time Data: Leveraging ConnectSmart® Host for Smarter Seating
QSR Automations
AUGUST 8, 2024
Seamless Coordination with the Back of House The power of ConnectSmart® Host extends beyond the front of house. When integrated with ConnectSmart® Kitchen and RecipesPlus, it creates a cohesion that ensures the back of house is always in sync with the dining room. Ready to step into the future of smarter seating?
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Restaurant Operations Overview: What You Need to Know
7 Shifts
MAY 31, 2021
All tasks in a restaurant are interconnected. 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. Table of Contents.
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5 Reasons You need Platform Restaurant Management Software (Sponsored)
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. 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. About a Restaurant Management Platform.
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Technology Can Help Restaurants During ‘The Great Resignation’
Modern Restaurant Management
FEBRUARY 15, 2022
With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.
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What to wear to a restaurant job interview and how to prepare
Open for Business
MARCH 1, 2023
Office setting, front of house, or back of house? Plenty of people work not in the dining room or kitchen but in the restaurant’s office. Getting dressed is certainly an important part of the process, but it’s only one part of the preparations. No matter how relaxed the restaurant, avoid wearing your most casual clothing.
How To Provide Adequate Hygiene and Sanitization Training To The Restaurant Staff
The Restaurant Times
AUGUST 25, 2020
While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers. While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers.
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What is Back-of-House at a Restaurant – Everything You Need To Know
The Restaurant Times
MARCH 13, 2023
The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? And, well, every world needs its own lingo.
MRM at Five: What Issues Have Impacted Restaurants?
Modern Restaurant Management
MARCH 16, 2021
environments and are now seen everywhere from fine dining to counter service and everywhere in between. This movement toward more sustainably sourced food in both our fast-casual and fine dining restaurants will continue to expand in the future. Mark Hoefer, General Manager, Le Bilboquet Atlanta. Think paper straws versus plastic.
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12 Tips for Restaurant Delivery/Takeout During COVID-19 Crisis
Restaurant365
MARCH 25, 2020
Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. Provide curbside pickup.
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Restaurant Labor Cost Control: 11 Reports to Optimize Labor
Restaurant365
APRIL 19, 2022
However, that number can vary significantly, with QSR on the low end and fine dining restaurants on the higher end. (Do So, once you staff your business to the optimum level, the next challenge is how to reduce labor costs in a restaurant business. The key is analyzing your labor productivity. Restaurant Labor Cost Control.
Kitchen Display Systems: How Your Restaurant Can Benefit
Lavu
JUNE 4, 2019
As a restaurateur, you want to provide your customers with the best dining experience you can. A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. Let’s get started!
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5 Ways to Develop Your Restaurant's Tip Strategy, According to Experts
7 Shifts
NOVEMBER 29, 2022
implemented tipping for our dining room teams. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Table of Contents. The Panelists.
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Restaurant Sales Hold Strong in September 2022 Despite Persistent Decline in Guest Counts
Black Box Intelligence
OCTOBER 27, 2022
With the exception of Fine Dining, all restaurant segments experienced negative same-store traffic growth during Q3 2022. Quick Service and Family Dining were the only two segments to experience improvements in their guest count growth rates – revealing that guests may be trading down to less expensive options when choosing to dine out.
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The Business Jargon Every Restaurant Owner Should Know
Cheetah
SEPTEMBER 4, 2019
Front of the House Terms Front of the house (FoH) is literally the front of the restaurant, including the waiting area, the bar, and the dining area. Here are the 8 most commonly used terms in FoH: . In the Weeds? Every business has its jargon, and the restaurant world is no different.
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2 Simple Ways to Boost Productivity
Lavu
MARCH 13, 2020
This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. If you have multiple dining areas, an mPOS system is also ideal. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen.
Restaurants Beat Labor Crisis with Daring New Wage Structure
Cheetah
JUNE 14, 2021
Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery. Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery.
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Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience
Future Food
APRIL 20, 2022
Future Food responded to those changes with further recommendations on not only the design of the new modern and inclusive dining and tavern spaces but on their intent, assessing their ongoing social value as concepts in totality of remote village work life. Source: Future Food.
Hospitality 78
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How To Formulate A Restaurant Manager Job Description
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. Here is the list: 1.
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