Restaurant365

APRIL 19, 2022

How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. Sales Per Server Hour. Back of House vs. Front of House Labor Percentage.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. This is especially important when training new employees.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Coach University

JANUARY 30, 2017

Originally on Toast Restaurant Management Blog by Donald Burns on 11/4/15. Whether that's because of your hard work, discipline and tenacity, or because in a heated battle the previous restaurant manager walked out, you are now in charge. Act like those terrible managers from your past and you become like them.

Management 70

Management Management Front of House Leadership 70

Restaurant365

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. Keep employee retention in mind.

FOH 97

FOH BOH Hiring Fine Dining 97

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? Manage expectations by creating a timeline for updates. A blog post explaining why you are closed when you expect to reopen is also a good idea. Do you have takeout packaging in stock? Which are the most profitable?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

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 biggest factor in reducing food waste is how invested your store-level managers are. First, focus on transparency.

Compost 88

Compost Food Waste Front of House 88

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 FOH Fine Dining Online Ordering 78

Restaurant365

FEBRUARY 4, 2021

You can also use this metric to spot possible restaurant scheduling or shift management issues. You can categorize by hourly or salaried pay, or front-of-house staff versus back-of-house staff and management, to see the detailed picture. Manage your restaurant labor cost in real-time using data. Cross-train Employees.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Employees must report any symptoms and recent travel to their managers before a shift.

BOH 368

BOH FOH Food Safety Equipment 368

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. Managers have to deal with all of the above, on top of restaurant accounting software, online review management, and others. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Lavu

MARCH 11, 2020

Understanding Restaurant Management Software. Among the technology offered today is restaurant management software. . If you’re in the beginning stages of looking for a restaurant management system , you might have multiple questions or concerns. Why do you need restaurant management software?

Management 78

Management Management Cash Management Mobile Ordering 78

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. Blog Getting Back to Work - in HotSchedules These quick tips will help ease the scheduling process. Blog This is How You Gift a Plate Non-profit Formed to Support Local Restaurants and Feed Those in.

Back of House 148

Back of House Employee Relations FOH BOH 148

Restaurant365

MAY 3, 2022

Advanced scheduling software can alert managers when employees’ schedules place them in overtime and can prohibit employees from clocking in or out outside of a specified window around their scheduled shifts. Improve employee training. Cross-train your staff. Underperforming employees cost time and money.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

Gourmet Marketing

SEPTEMBER 22, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. Hiring new workers involves investing time in training new people and getting them competent. Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement.

Hiring 52

Hiring Website Management Advertising Social Media 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. In theory, it sounds easy. Why Are Metrics Important? That said, let’s dig in.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52