Remove Back of House Remove Customer Service Remove Reservations
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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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THE CHEF’S SECRET INGREDIENT – CONTEXT

Culinary Cues

The service staff members have been well-trained and are enthusiastic about the restaurant concept. One would think that this is what needs to happen, and the result will be exceptionally happy guests who are anxious to throw praise your way, write a great review, return often, and tell all their friends to make a reservation.

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How to Get a Job at A Restaurant (and Make Great Tips)

7 Shifts

If you love meeting and working with people, then a Front of House service position might be job for you. Even if you work in an upscale establishment that takes reservations months in advance, you still don’t know what kind of customers you’ll get on any given night. And your schedule can affect your tips.

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Restaurant Trends to Look For in 2025

Modern Restaurant Management

Contactless Ordering, Inside and Out Door Dash, Uber Eats and other third-party delivery services will continue to expand. From the consultant’s perspective, our restaurant designs have changed substantially due to these services. Since COVID, technology in the restaurant industry has moved at lightning speed.

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THE EVOLUTION OF THE AMERICAN RESTAURANT

Culinary Cues

Food was only surpassed by the breadth of wine lists and depth of distilled beverages, high priced art on the walls, enormously expensive glassware, Italian bone china plates, and custom sterling flatware. PART TWO: The Era of the Chef: Ah, now things really changed. The once restaurateur-centric restaurant was about to become chef-centric.

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TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Develop your standards, teach your standards, execute your standards, measure your standards, and solicit feedback on how those standards sit with customers, vendors, and staff. Training ALWAYS pays back in dividends. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind.

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Tech Will Help Restaurants Do More with Less in 2023

Modern Restaurant Management

If 2020 and 2021 were all about helping operators find new revenue streams to reach guests when they couldn’t come into restaurants, then 2022 was all about getting customers back in. In contrast, customers are entering 2023 with higher expectations for stellar experiences when they do choose to spend money on dining out.

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