The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The FOH manager supervises all front-of-house staff and reports to the GM. The answer to the FOH manager.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Modern Restaurant Management

JUNE 15, 2021

For example, customers using these sources are searching for restaurants with information about allergens, vegan offerings and other consumer concerns and interests. Source More Smartly by Linking FOH to the BOH. Smart operators are finding ways to connect supply chain technology with front-of-house demand.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

Touch Bistro

MARCH 25, 2021

If you use a payroll software that integrates with your POS, like Push Operations , the data collection process can be completely automated. Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. If you offer benefits, this is also a good time to enroll your new employees.

Hiring 52

Hiring Employee Relations FOH BOH 52

Apicbase

MARCH 3, 2023

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. The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Examples include a TIPS certification , ServSafe Allergen , or a local accredited restaurant safety course. Understanding and adhering to these best staff communication methods and channels is key in smooth restaurant operations. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 What you are looking for is a kitchen operation management system.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 25, 2022

For restaurant operators and F&B operations managers, the devil really is in the details. Keeping track of menu costings and ensuring they’re always up-to-date allows you to measure and improve profitability and reign in operational expenses. The most important of those details is your cost baseline. You’re done.

Menu 52

Menu Point of Sale Pricing Take-out 52