7 Shifts

OCTOBER 22, 2021

In fact, the sooner you begin the search for new candidates, the more likely you'll find and hire qualified workers — and the more time you'll have to train them, so they're fully ramped come December. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

DECEMBER 28, 2020

Prior to serving guests in all FOODWORKS locations, chefs and staff of each featured restaurant must participate in food safety, sanitation and hospitality training programs designed in consultation with some of the nation’s leading health and safety experts. Angela Hart, Solutions Director North America, Fourth.

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2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

FEBRUARY 18, 2020

There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks. Decreasing labor costs and increasing efficiency is driving robotic development and implementation. The sleeping giant is virtual kitchens.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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.

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BOH FOH Back of House Point of Sale 78

The Restaurant Times

MARCH 14, 2022

So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. 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

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

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. Track Your Labor Costs. Keep an eye on your data.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

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

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? September 2020 What Is An Organizational Chart And Why Does Your Business Need One?

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Article 2023 2022 2021 78

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. Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board).

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

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 is a significant expense for a business regarding recruitment, training, and lost productivity.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

NOVEMBER 3, 2022

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. 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? Every recruit gets a copy of the Hopdoddy “Journey”.

Leadership 195

Leadership FOH BOH Website Management 195

EATER

MAY 20, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. The groups behind Safety First plan to release more front of house guidance soon.

Kitchen Safety 301

Kitchen Safety Food Safety Food Supply Customer Service 301

EATER

MAY 14, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. The groups behind Safety First plan to release more front of house guidance soon.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Customer Service 246