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Culture training Employee turnover costs the hospitality industry more than $5,800 per employee. Customer service training Customer service is the cornerstone of hospitality. Your back-of-house (BOH) team should also have some basic customer service training. Having a strong team culture is crucial to reducing turnover.
Health, Allergen, and Food Safety Training and Certifications. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Food Service, Kitchen, & Hospitality Tech. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. Cross-contamination.
Learning health and allergen safety, meal prep, cooking skills, and taste profiling are all recommended. Staying up-to-date with the latest restaurant and hospitality technology and tools is important as well, as technology is playing more of a role in the way restaurants are run. “My favorite part [of working here] is the staff.
Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. Ingredients are linked to their respective suppliers, package sizes, nutritional values, and allergen information. This is how it works: every menu item is linked to a recipe.
It’s an ironclad rule in the hospitality industry and menu costing is no exception. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. The most important of those details is your cost baseline. Let me demonstrate.
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