7 Shifts

OCTOBER 22, 2021

Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Your employees love working at your restaurant - so why not recruit them to get more help finding new employees? Advertise Holiday Work. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Restaurant365

JULY 8, 2021

A budget for social media ads, and other localized digital advertising can help kickstart more dine-in sales. Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. Undoubtedly, managing your labor over the past year has been difficult.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

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

Apicbase

APRIL 20, 2022

Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). They typically won’t get a say in operating hours, advertising, menus, or staff structure. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. It allows them to spot discrepancies sooner.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

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). Employee turnover is a significant expense for a business regarding recruitment, training, and lost productivity.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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. In the last few years, we've seen employee meals become table stakes for businesses looking to recruit and retain top talent in an incredibly competitive labor market.

Mobile Ordering 211

Mobile Ordering Front of House Fast Casual Customer Service 211