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. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

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The Rail

JULY 14, 2023

By Indiana Lee, Contributor Though your restaurant should have good food and a unique atmosphere, if your front-of-house (FoH) staff is not functioning and they’re unhappy at work, your patronage could suffer. All it takes is one waiter or bartender to have a bad day and show it in front of the customers to create a bad impression.

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7 Shifts

APRIL 3, 2023

It leads to discrimination, sexism, and sexual harassment , and creates a disparity between the back and front of house. We all know for the longest time that the back of house employees have been underpaid for decades in the restaurant business. The restaurant industry has a wage problem.

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Transact

JUNE 4, 2020

A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. . Back-of-house pressures are precisely the problems that automation was designed to address. Lessen the risk of human error. ?

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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?

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Culinary Cues

APRIL 1, 2024

Looking back can provide us with context and content for making future decisions – lessons learned and all that, or it can also help us to relish what worked and hold on to that for inspiration. SOME TIME IN THE LATE 1960’S: Walking through the back entrance to the Statler Hilton Hotel was like stepping into a totally different world.

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EATER

OCTOBER 26, 2020

Next, the cars pulled up to a second tent, where volunteers loaded boxes of food into open trunks, back seats, and any other space they could find. Who was taking care of back of house?” 1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. Nolasco wondered.

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Culinary Cues

MAY 1, 2023

There are many reasons why I am so grateful for the decades I spent in front of a range. And, I have witnessed the apologies and hugs between front and back of the house that said: “Sorry I may have been abrupt, it was the heat of the moment, and you know I truly care about you.”

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Modern Restaurant Management

APRIL 9, 2024

A chief reason is due to caution or uncertainty exhibited by conscious consumers, with 48 percent saying they are taking the ‘wait and see’ approach and holding back on spending in 2024. Moving to Multichannel Dining Experiences Dining out is… back? So, what’s the solution? Food availability is often in flux.

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7 Shifts

FEBRUARY 13, 2023

We operate as a tip pool restaurant with equal parts shared between the back and front of the house, weighted by position and number of hours worked. It’s no secret that with a workforce mass exodus and rising minimum wages, the restaurant industry is long overdue for an overhaul of its business structure and compensation model.

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Culinary Cues

MAY 27, 2023

Employees can always catch up on their phones during breaks but during production and service their focus must be on the job in front of them. [] BRING PEOPLE TOGETHER: One of the “bad and ugly” aspects to technology, especially social media, is that people are pulled into their silos and fail to interact and share with others.

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Technology Front of House Social Media Back of House 347

7 Shifts

JUNE 20, 2022

Ghost kitchens emerged in the back half of the 2010s as delivery apps began to take hold of the dining market. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. Table of Contents. What is a ghost kitchen? Benefits of a ghost kitchen model. What is a ghost kitchen?

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Culinary Cues

MARCH 10, 2022

At the very least, we know that the work right in front of us won’t change. Why do we sometimes treat dish washers as commodities – interchangeable and easily replaceable parts, when their role is so critical to the success of the restaurant (front and back of the house)? March 9 was National Dish Washer Day.

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Culinary Cues

MAY 28, 2022

These unplanned tattoos are a rite of passage, our report cards that help to define when we have passed the test of time in front of the range. The most important room in a home is the kitchen. This is the hub of activity, the space that portrays unity, defines tradition, nourishes the body and mind, and sets the tone for communication.

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Front of House Back of House Employee Relations Small Business 319

Modern Restaurant Management

OCTOBER 27, 2023

Do the best you can to have your staff to remove items from walls, bar areas, back of house etc. For instance, kitchen spaces require more of a semi-gloss style of paint than the front of house because semi-gloss is easier to clean without leaving marks or creating unsightly shiny marks on the wall that would need refinishing.

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7 Shifts

MARCH 25, 2022

Coming out of 2020, few restaurant types were better prepared for the new normal than quick service and fast casual. They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. Table of Contents. QSR Sales are trending upwards. Data Methodology.

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7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Table of Contents.

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ChefMod

SEPTEMBER 22, 2021

How to Get Staff Back to Stay As things have gotten back to normal in some areas, restaurants are struggling with a new dilemma: historic labor shortages. Some restaurants are getting creative to get their staff back.

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7 Shifts

MARCH 23, 2022

Executive Summary. Region: Great Lakes. Number of Locations: 16. Restaurant Type: Quick Service. Problem : Manual scheduling processes that took too much time, siloed operations, and didn't resonate with a younger, tech-saavy workforce. The food and hospitality hasn't changed all that much since '65. The restaurant industry has. Table of Contents.

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7 Shifts

JANUARY 26, 2021

2020 was a year that the restaurant industry won’t soon forget. From a projected record growth at the top of the year to a decline of nearly $240 billion in sales and 2.5 million out of work, it was nothing short of devastating. Through it all, we emerge from the year as an industry in evolution—and our restaurants need to evolve with it.

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Culinary Cues

MARCH 21, 2022

From first-in, first-out in the walk-in cooler to how you fold side towels and where your knives are placed – it is organization that allows a kitchen to run efficiently and keeps the mood and pace of the restaurant in sync. To some, it may seem less significant, but to seasoned professionals – this is the truth of the kitchen.

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Culinary Cues

NOVEMBER 10, 2023

Back in time, I remember a billboard in New York City’s Times Square that asked: “Would You Be Willing To Sign Your Work?” Name tags for front of the house employees work just as well maybe with the name of the town they are from, or the number of years they have worked in an establishment. I did this, this is my work”!

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Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Front of House The front of the house is the first part of your establishment that guests see.

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7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

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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.

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Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

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7 Shifts

JULY 28, 2021

At times, it's a civil war between your front-of-house and back-of-house teams. Recommended Reading: Data-Backed Ways to Engage Employees and Reduce Restaurant Turnover. You would think something as second nature to people as communication would be easy to manage in the workplace. Table of Contents.

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7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

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Technology Front of House Social Media Back of House 370

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

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7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

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FOH Front of House Customer Service Back of House 195

7 Shifts

JANUARY 31, 2024

Managing a restaurant is a delicate routine—if we can even call it a routine. A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This part of the job is arguably the most multi-faceted.

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Modern Restaurant Management

DECEMBER 22, 2022

Miso Robotics provides intelligent automation solutions for foodservice that solve some critical back-of-house kitchen operations. Prior to the pandemic, restaurant jobs – especially those back-of house – have seen high turnover rates. fewer employees in the front-of-house and 6.2 Across the U.S.,

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Modern Restaurant Management

MARCH 30, 2021

This will enable operators to establish non-traditional gratuity pools that can now be used to create higher wages for back-house staff such as line cooks, dishwashers and janitorial without increasing their operational labor spend. .” An answer lies in the world of workforce optimization.

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Wasserstrom

AUGUST 31, 2023

This pressure may lead to setting unrealistic expectations for their front-of-house (FoH) and back-of-house (BoH) employees to stay ahead of the competition. Management and owners are under pressure to keep their restaurants profitable.

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7 Shifts

SEPTEMBER 19, 2022

Back-of-House and Front-of-House. Back-of-House and Front-of-House are an even split. 7shifts data shows no large discrepancy between turnover rates in the front- and back-of-house. Back-of-House and Front-of-House are an even split.

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Modern Restaurant Management

APRIL 8, 2024

This is also well-known in foodservice with the fast-paced work required in back and front of house. This goes back to making sure all the other aspects of food culture are in place and are part of a company’s strong points, because they all feed back to the customer.

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Modern Restaurant Management

MARCH 1, 2022

Even with this good news for restaurant operators, many challenges still remain – particularly around staffing in both the front and back of the house. The landscape of the restaurant industry has changed forever due to Covid and the operational complexities that the pandemic introduced. And according to Technomic, Inc.,

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