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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations 

Apicbase

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you.

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Why 4 Restaurants Opt for a Service Charge Instead of Tips

7 Shifts

Twenty minutes east of the White House, in D.C.’s A service charge (or service fee) is an automatic gratuity that restaurants add to the customer’s bill, typically set at 18-20% of the check. s Union Market District, sits the modern Mexican restaurant Destino. Table of Contents What is a service charge?

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Why 4 Restaurants Opt for a Service Charge Instead of Tips

7 Shifts

Twenty minutes east of the White House, in D.C.’s A service charge (or service fee) is an automatic gratuity that restaurants add to the customer’s bill, typically set at 18-20% of the check. s Union Market District, sits the modern Mexican restaurant Destino. Table of Contents What is a service charge?

FOH 195
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2024 Outlook: Restaurant Trends and Challenges, Part Three

Modern Restaurant Management

QSRs Shift Focus from Slow-Paced Dining to Swift, Transactional Experiences Quick Service Restaurants (QSRs) are reimagining their dining spaces to prioritize speed, convenience, and personalization over traditional, slow-paced dining experiences. An issue that may arise from this in 2024 is data privacy.

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How to Write a Restaurant Business Plan [with Sample]

7 Shifts

A good operator looks back on their Business Plan on a monthly or quarterly basis to gauge where they are in terms,” says Mark Moeller, president, and owner of The Recipe of Success , a national restaurant consulting firm. You can't start a restaurant without a plan. But it doesn't have to be overwhelming. Table of Contents. Download now.

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The (ConnectSmart ®) Host with the Most: How ConnectSmart® Host Can Improve Staff Retention and Customer Satisfaction 

QSR Automations

In the fast-paced world of restaurant management, making sure everything runs smoothly and customers are satisfied is key. That’s where ConnectSmart® Host comes in – it’s a game-changing tool that helps restaurants manage their front-of-house operations with ease.