Back of House BOH Ordering Recruiting 
The Restaurant Times
MARCH 13, 2023
The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?
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. Restaurant KPIs impacting a profitable back of house. Read Part 1 here ).
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
Touch Bistro
JULY 18, 2021
The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. Back in 2019, TouchBistro’s Annual Industry Report found that seven in 10 restaurants in the U.S. were experiencing a labor shortage. million jobs – or 12% – short of pre-pandemic levels.
The Restaurant Times
MARCH 14, 2022
So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).
The Restaurant Times
NOVEMBER 4, 2021
A well-designed kitchen layout not only helps your back-of-house crew to prepare high-quality meals but also increases the speed and efficiency of your whole team, resulting in a better guest experience. . The success of a restaurant kitchen design is defined by careful planning. Know Your Local Health Codes .
Black Box Intelligence
SEPTEMBER 21, 2021
At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. At full-service establishments, customers typically order their food at a table or counter, are served by waitstaff and pay after consuming their meal. These are fast-changing times for all types of restaurants.
7 Shifts
SEPTEMBER 26, 2022
What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents. Undercooking.
Expert insights. Personalized for you.
52 
Let's personalize your content