7 Shifts
SEPTEMBER 15, 2020
Download: Free Restaurant Server Checklist Template Restaurant server closing checklist template Shift closing is where a restaurant manager’s leadership and overall teamwork really come into play. Keeping open communication with your team builds trust and improves your leadership qualities. Download it for free now.
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.
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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.
Sling
MAY 9, 2023
Focus on working on your people skills, the way you communicate, and your leadership style. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. Then, reach out to your staff, get to know them on a personal level, and create a positive company culture.
7 Shifts
OCTOBER 2, 2019
Leadership Leadership is more than making decisions and giving directives. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. Let’s review what those are.
7 Shifts
NOVEMBER 29, 2022
Since Michigan allows tip sharing (excluding salaried managers), Miss Kim starts both FOH and BOH staff at the same wage. A Minneapolis native and a two-time James Beard Award-winning chef known for his nationally renowned restaurants and cafés in the Twin Cities as well as his leadership in the culinary profession.
Future Food
APRIL 20, 2022
The challenge moving forward into a new paradigm with the FIFO worker at the centre of the equation (the actual customer), as opposed to the client(s), is how these companies will restructure their businesses to realign their efforts to the 30% FOH food presentation focus and deliver a modern, consistent food and hospitality experience.
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