7 Shifts

NOVEMBER 15, 2024

How do you maintain smooth communication between FOH and BOH staff? A strong candidate would start by observing the employee's work closely and having a one-on-one conversation to find out if personal issues, lack of training, or misunderstandings about the job role are the causes.

Leadership 195

Leadership Management Management Operations 195

Modern Restaurant Management

MARCH 10, 2021

Meal Coursing – A feature that ensures that all the orders on a guest ticket come out simultaneously. A good KDS will account for those differences, staggering their start times, so that orders go out fresh and together. ? Unfortunately, you run out of an ingredient at the wrong time, which puts everything behind.

Management 473

Management Management BOH Front of House 473

7 Shifts

NOVEMBER 14, 2024

Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Ideally, operators want new employees to be deployed in 12 days , while 55% of restaurant employees admitted they want shorter training periods that take only one to two weeks.

Training 195

Training Kitchen Safety Customer Service Food Safety 195

Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

FOH 449

FOH BOH Food Safety Front of House 449

Modern Restaurant Management

MAY 8, 2024

What should restaurant operators take away from these results? Meanwhile, our research indicates that consumers want even more speed and convenience when dining out. Take Chick-fil-a for example: a QSR that is renowned for its fast but attentive, personalized, human-delivered customer service. Why retain the middleman?

Mobile Ordering 484

Mobile Ordering Front of House Customer Service FOH 484

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. Many sidewalks slant out toward the street. Allow employees to take water breaks. Thankfully, outdoor dining is less expensive to build out.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

Modern Restaurant Management

FEBRUARY 15, 2022

But while some may predict a future with burger-flipping robots, it’s hard to imagine tech taking the place of a skilled line cook, experienced server, or seasoned marketer. Integrating loyalty program or CRM so guests are incentivized to seek out and use these channels. Marketing Automation to Maximize Team Bandwidth.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

7 Shifts

FEBRUARY 18, 2020

However, when stress so deeply affects employees that it leads to sleep-disturbing nightmares, it can take a toll on workplace satisfaction and engagement. The kitchen is backed up so your customers have to wait a long time for food and take it out on you. While a normal level of stress is expected, it shouldn’t get out of hand.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

7 Shifts

MAY 1, 2020

We occasionally run out of them (pizza is our main hustle!) Here are a few things to consider when building your meal kits: Time to build: recipes should take 30 minutes to 1 hour to make—this may take some trial and error on your part to figure out Ingredients needed: what do you have, and what will you need to purchase?

FOH 364

FOH Online Ordering Delivery Food Order 364

7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Guest and employee restrooms.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Modern Restaurant Management

MAY 14, 2024

To learn more about the pros and cons of putting an ESOP into place, Modern Restaurant Management (MRM) magazine reached out to Cucci. Initially there were only two routes to take. One was to sell the restaurant group to a private buyer/buyers or investors, and pretty much take the money and run.

Sustainability 472

Sustainability FOH BOH Take-out 472

7 Shifts

SEPTEMBER 1, 2022

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. The most common reason for an item to be 86'd is simply when the ingredients for a menu item run out. Whether you're a diner, restaurant employee, or owner, “86” is a term you should know.

Definition 360

Definition BOH FOH Front of House 360

Goliath Consulting

APRIL 10, 2023

It’s time to break out the patio furniture and put the heaters away in storage. HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation. Summer is just around the corner.

Front of House 386

Front of House FOH BOH Back of House 386

Modern Restaurant Management

JUNE 25, 2024

." The most common problem new restaurants face is that they open undercapitalized, inKind CEO Johann Moonesinghe pointed out. As part of its model, the app takes credit in the restaurants it funds and markets and sells high-dollar gift cards to guests. "Just 9 Park and other established Boston restaurants.”

Front of House 447

Front of House Back of House Employee Relations FOH 447

Modern Restaurant Management

APRIL 27, 2022

Not everyone wants to dine out on Mother’s Day, likely because of the long wait times. With holidays like Mother’s Day, Easter, and Valentine’s Day, employees often leave feeling like all life has been drained out of them completely. Be Prepared to Put Out Fires. Accept Orders in Advance.

Management 531

Management Management Customer Experience Reservations 531

Modern Restaurant Management

FEBRUARY 4, 2022

Following are some of the major restaurant trends to watch out for in 2022. Restaurant staples such as plastic straws, plastic cups, lids, or take-home bags have people asking why those things are necessary. A ghost kitchen is a restaurant that only operates out of a kitchen with no dining space. Simplified Menus.

2022 547

2022 Customer Service Online Ordering Website Management 547

7 Shifts

AUGUST 5, 2020

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Use the 7shifts scheduling and labor budgeting tools to ensure that you carry out and delivery team is working efficiently. Take advantage of discounts for bulk orders from your vendors.

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. This could include taking their temperature and assessing them for different symptoms.

BOH 368

BOH Food Safety FOH Equipment 368

7 Shifts

NOVEMBER 12, 2020

What documentation to give out and collect during onboarding. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Admin: Filling out employment paperwork and receiving access to tools like the employee timekeeping portal, employee email, POS, and security system.

FOH 307

FOH Food Safety BOH Customer Service 307

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. While customer menus have shrunk, the menu of actions that restauranteurs must take to stay competitive has expanded. Robotic machines can take bulk ingredients and turn out precisely cut slices, saving on food costs and waste, for example.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

Modern Restaurant Management

OCTOBER 20, 2023

Stemming from rising inflation, consumers are also uncertain on whether it’s less expensive to dine out or eat in. A Restaurant Pulse Check by Vericast found that nearly half of consumers plan to spend less on dining out in 2023. These relationships are extremely valuable in the context of marketing efforts.

Marketing 379

Marketing Loyalty Program Email Marketing Coupons 379

7 Shifts

AUGUST 7, 2020

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!) Tell me about a time when you went out of your way to delight a guest. Why do you want to work here?

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

AUGUST 4, 2022

On our first day, we had a line out the door of guests and ran out of oysters to sell. For example, a sous vide chicken breast takes a total of four to six minutes to cook and serve on a hot plate whereas cooking it raw takes no less than 18 minutes. Chef Patel. Chef Solis. “Are you ready for a life like no other?”

Back of House 474

Back of House Front of House Communication FOH 474

7 Shifts

NOVEMBER 24, 2024

What steps do you take to handle special seating requests, such as accessibility needs? Strong answers should reflect examples of past jobs as a hostess, restaurant host, or in another FOH position. What steps do you take to handle special seating requests, such as accessibility needs?

Hospitality 195

Hospitality Seating Customer Experience Reservations 195

7 Shifts

JANUARY 7, 2020

Don’t fret if you’ve made hiring decisions based on other criteria; you can still keep your employees engaged, but it’s going to take some work. If you don’t have 7shifts yet, you can alternatively create a simple Google Form survey or a paper survey for employees to fill out after each shift. Second, track employee attendance.

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

MAY 31, 2021

Some tools that help out in this area include restaurant accounting software, as well as processes that restrict profit loss like portion control and employee scheduling software that promotes time clocking integrity. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests.

Operations 363

Operations Inventory Hiring Customer Service 363

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. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Balance Out Your Staff.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

JULY 14, 2020

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.

Management 370

Management Management Kitchen Safety Equipment 370

7 Shifts

APRIL 3, 2020

That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Sides are cheaper than entrees, so the more sides you can peddle through your delivery channels, the more profit you’ll get out of your delivery.

BOH 368

BOH POS Influencer Point of Sale 368

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)? FOH variables you might not consider include: Decor.

Front of House 88

Front of House Back of House FOH BOH 88

ChowNow

SEPTEMBER 6, 2024

For example, a server who knows they have opportunities for promotion to FOH manager is more likely to remain motivated and loyal. With high expectations for service, the FOH manager coordinates closely with servers and bartenders to deliver an exceptional dining experience.

Hiring 195

Hiring FOH Recruiting Fine Dining 195

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye.

FOH 195

FOH Management Management Cash Management 195

7 Shifts

JULY 29, 2020

When hiring restaurant employees, it’s also important to find staff that will take these measures seriously. Provide answers to these questions upfront to stand out and build trust with candidates” she says. Able to carry out traditional restaurant manager skills and responsibilities. FOH Care for customer wellbeing.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

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. So the warm weather has been very good to us out there, and we’re investing a lot to make it look nice and be comfortable.”

Back of House 284

Back of House Front of House FOH Point of Sale 284

Modern Restaurant Management

DECEMBER 28, 2020

As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

7 Shifts

JULY 10, 2020

And now, many states and provinces have already begun rolling out their plans to reopen the economy, and many restaurateurs are now planning out their grand re-opening. Having a specific goal will help you plan out your budget, labor needs, marketing strategy, messaging, and organization before the event. Take reservations ??

Events 351

Events Social Media Kitchen Safety Seating 351