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. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.

BOH 78

BOH FOH Back of House Point of Sale 78

Restaurant365

JULY 8, 2021

Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. Hire to Meet Pent-up Demand for On-premise Dining. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

7 Shifts

SEPTEMBER 26, 2022

Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. 6 seconds is all you have, on average , to impress the recruiter. You only have a short amount of time to get the hiring manager to notice you, so catch their attention. Positive teamwork builds strong camaraderie and leaves more staff members satisfied.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Aaron Allen & Associates

MARCH 3, 2022

Some of the platforms that can help with recruiting and retention are CultureAmp (a platform to improve employee engagement and performance, used by McDonald’s), BambooHR (HR software to be used from hiring to onboarding to building culture), and Applauz (Software built for engaging, recognizing, and rewarding).

Management 120

Management Management Mobile Ordering Point of Sale 120

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Hire the Right Employees. Finally, to cut down on the cost of a high turnover, evaluate your hiring process. Familiarize Yourself with Labor Laws.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Apicbase

APRIL 20, 2022

We recommend hiring a skilled training team to assess training needs, set organisational objectives, and establish and implement training activities. Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). It allows them to spot discrepancies sooner.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

FEBRUARY 18, 2020

Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. For this reason, a lot of restaurants are going to start hiring delivery staff, even if they never did before.

Mobile Ordering 215

Mobile Ordering Front of House Customer Service Customer Experience 215

7 Shifts

NOVEMBER 3, 2022

At her first job as a server, she tried to show a new hire how to make a side salad. And how many of those women work in the FOH rather than the BOH? Is there something in the hiring or recruiting process that leaves women out? At Smalls Sliders, they combat this by training every hire on every position.

Leadership 195

Leadership FOH BOH Website Management 195

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). Employee Turnover Rate This refers to the rate at which employees leave a company and are replaced by new hires.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52