Touch Bistro

JULY 18, 2021

For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours. don’t put all your eggs in one recruitment technique). Culinary schools and vocational programs centered around hospitality are great places to recruit employees for back of house jobs. Restaurant-Specific Job Posting Sites.

Back of House 52

Back of House 2021 Front of House Cash Management 52

7 Shifts

SEPTEMBER 19, 2019

Marketing and advertising : Market your restaurant to help achieve optimal restaurant capacity (social media and review management included). A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Inventory management: Monitor and maintain food and beverage stock levels.

Management 284

Management Management 2019 Employee Relations 284

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). Revenue Per Seat Hour (RevPASH) This metric measures how much revenue a restaurant generates during each hour that a table is occupied.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

DECEMBER 28, 2020

With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between. Combine consumer behavior and advertising trends to unlock opportunities. Angela Hart, Solutions Director North America, Fourth.

2021 179

2021 Kitchen Safety Food Safety Mobile Ordering 179

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade. The sleeping giant is virtual kitchens.

Mobile Ordering 211

Mobile Ordering Front of House Fast Casual Customer Service 211

Modern Restaurant Management

DECEMBER 31, 2019

As such, a big focus in 2020 will be on how to find, recruit and keep team members. Restaurateurs are valuing a hybrid approach to reservations and running a waitlist to manage their floor and seat more diners, especially during the holiday season. Recruiting Platforms. Flame Broiler Marketing Manager Daniel Lee.

2020 133

2020 Kitchen Safety Consumer Goods Point of Sale 133