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 you should let servers know about their new side tasks through a team meeting and your staff communications tool , nothing beats demonstrating them through in-person training sessions.

FOH 195

FOH Management Management Cash Management 195

7 Shifts

DECEMBER 18, 2023

These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Inventory management Inventory management software helps you monitor your restaurant’s stock levels. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

Modern Restaurant Management

MARCH 28, 2022

These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. At the same time, competition for labor has risen, making it more difficult than ever to recruit, train and retain employees. To meet this evolution, restaurant operators are investing in new and reimagined spaces.

2022 212

2022 FOH BOH Recruiting 212

7 Shifts

JULY 25, 2024

Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. Combos also help manage inventory and cut down on food waste.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

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? Focus on staff training and manager empowerment.

BOH 78

BOH FOH Back of House Point of Sale 78

7 Shifts

SEPTEMBER 15, 2020

One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. If your existing training manual is outdated, check out our blog on how to create a staff training manual.

Management 195

Management Management Download Leadership 195

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. If the FOH and BOH are working hand in hand, why should their communications be limited? Train Employees to Work Smarter, Not Harder. Manage Inventory for Efficient Turnaround Time.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

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. It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Cross-Train Your Employees. Top 11 Best Practices for Restaurant Scheduling.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. BOH Manager: The BOH manager is in charge of recruiting, training, and supervising staff, so they must be familiar with the standards for each position.

Back of House 52

Back of House BOH Front of House FOH 52

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. Managing Inventory. Streamlining Restaurant Operations.

Management 52

Management Management FOH BOH 52

Restaurant365

MAY 3, 2022

Improve employee training. Improve employee efficiency through training so you can schedule a leaner staff without sacrificing the customer experience. Cross-train your staff. Underperforming employees cost time and money. This too can help employee morale as performing at an optimal level can build self-esteem. Conclusion.

FOH 78

FOH Employee Relations BOH Tip Distribution 78

7 Shifts

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training. A 2016 Deloitte report underlines the importance of ongoing training across business types. Make sure everyone understands their roles on your team.

Management 285

Management Management Communication Back of House 285

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. You can approach thinking about this skill in two different ways: General Experience : This pertains to less formal business training. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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

Restaurant365

APRIL 19, 2022

Your FOH team is essential to maximum sales levels and a great customer experience, so it’s important to track FOH performance over time. If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Sling

MAY 9, 2023

This is especially important when training new employees. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. If you leave it up to word-of-mouth, your new hires may miss out on essential practices, systems, and etiquette that are essential for your business.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

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. Have staff help redesign your menu, create an employee engagement program, make training videos, etc. We’ll talk about this more later on.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Aaron Allen & Associates

MARCH 29, 2024

This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item. The menu’s design has a direct impact on operational aspects, including kitchen workflow, inventory management, and labor costs.

Innovation 52

Innovation Menu 2024 FOH 52

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68

Lavu

JANUARY 21, 2020

The accounting language may seem difficult for people who are not trained in accounting or those who have no interest in matters accounting. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Track Restaurant Inventory. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

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

Modern Restaurant Management

AUGUST 4, 2022

From cloud-based inventory processing, app-based ordering, freight tracking and HR management we have adapted a modern way of working with tools that maximize staffing, all while virtually assessing our finances and covering the business needs of our units. Without proper organization and well trained staff no tool or magical app will matter.

Back of House 189

Back of House Front of House Communication FOH 189

The Restaurant Times

SEPTEMBER 30, 2021

A contemporary restaurant management software contains data security measures to secure sensitive business information, streamlines your internal operations, links all of the people that make your restaurant work successfully, and keeps track of sales, labor, and inventory data effortlessly. Point Of Sales Operations . Source: ITDM.

Management 98

Management Management Cash Management Mobile Ordering 98

Restaurant365

OCTOBER 15, 2021

But how do you track FOH performance over time? If the numbers could use improving, you can consider store-level training, such as a refresher on how to upsell tables. Training servers on how to suggest food and drink pairings can help maximize sales. Sales Per Server Hour.

Management 148

Management Management Point of Sale Employee Relations 148

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? Everything Managers Should Know September 2020 Human Resource Management: What Is It And Why Is It Important?

Article 78

Article 2023 2022 2021 78

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

Restaurant365

JULY 8, 2021

Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. 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. Keep an eye on your data.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. Provide ongoing support and training. Onboarding and initial training.

Franchising 52

Franchising Franchise Sustainability Document 52

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

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. Inventory Turnover Ratio This restaurant inventory metric measures how often your business depletes its total inventory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

APRIL 20, 2022

On top of the manual, you’ll also need to dedicate time to training new franchisees for at least several weeks. Recipes should be simple to execute and dishes easy to assemble using your operations manual and training courses. Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

Apicbase

APRIL 5, 2022

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. You’ll also provide them with business advice, real estate expertise, marketing support, and training. 5 You’ll gain highly-motivated business partners.

Franchising 52

Franchising Franchise Food License 52

Mad Mobile

MARCH 1, 2024

Inventory management integration Creating your digital menu in your tablet-based POS system makes it possible to track food usage more accurately. For instance, CAKE easily integrates with Orca , a leading inventory management system. The best method for training your staff includes time to play.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40

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. Cross-train Employees. If you can train your staff to fill in gaps as needed, you are making the most efficient use of your labor and optimizing labor costs.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

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. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Front-of-house (FOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

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.

Franchising 52

Franchising Franchise Online Ordering Loyalty Program 52

7 Shifts

AUGUST 5, 2020

Are there any tips for food delivery and takeout inventory management? When you decide who is responsible for managing delivery orders, train those staff members on the processes they need to follow, how they should communicate delays to customers, and the tools they need to use to fulfill orders.

Delivery 341

Delivery Food Email Marketing Front of House 341