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Here’s an example of an onboarding overview: Day One Orientation: Learning about the restaurant’s culture and history, meeting coworkers, and receiving a uniform. It’s important to train all newcomers on your service standards to make sure they’re giving guests a uniform experience. Include role-playing as part of the training.
Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed. How can you afford bonuses?
Designate a single employee per shift—ideally with a clearly identifiable uniform or badge for customers to recognize—to oversee safety and sanitation measures.”. We keep it at to-go pick up so our customers know we’re dedicated to these new rules and procedures”. We can apply it to get the numbers up.”.
Vintage or retro waitress uniforms usually consist of a collared and pocketed dress, an apron, and a sleek updo. Outfit pieces: Scrubs Allergy mask (optional) Stethoscope Lab coat Chef Flip FOH with BOH and put on your best chef’s hat, coat, or apron!
There are several job functions in both the FOH and BOH and all need detailed appearance standards. Uniform—specify if a uniform is provided or if there are specific garments and colors employees must wear. . With appearance standards, your FOH team is going to make a good first impression.
It’s only going to get harder to find subminimum wage workers who’d be willing to do 12-hour shifts in subpar conditions while denying them the possibility to share in the tips that FOH servers are making. After a while you can move to a uniform 20% fee. The number one objection to auto gratuity is that it isn’t always well received.
If there’s a uniform, do your best to recreate it with what you already own. Most restaurant server uniforms are simple combinations of pants and button-down shirts in neutral colors. Because cooks spend so much time behind the scenes in a uniform, their closets may offer fewer options than FOH folks. Keep it simple.
Go over important topics like: Job responsibilities COVID-19 safety procedures Hygiene Uniform Systems and tech Attendance Customer service Security – including your restaurant loss prevention strategy Opening and closing shift procedures. Studies have found that 50% of millennials haven’t read their employee handbooks.
Like chain restaurants, franchise outlets serve roughly the same menu, share uniform branding, and have a similar look and feel (diners may not even know if they are sitting in a franchise unit or a chain restaurant). As mentioned earlier, a franchise is a restaurant group where the parent company doesn’t directly own all units.
Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. In a nutshell, this document should include every single thing business owners need to know to set up and run their restaurants according to your brand guidelines.
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.
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.
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