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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 KING IS IN THE HOUSE

Culinary Cues

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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5 Ways to Get Your Restaurant Summer Ready

SpotOn

With the help of targeted summer-themed marketing campaigns that feature your restaurant’s summer menu, atmosphere, outdoor seating areas, seasonal events, hours, and/or location, you will be able to attract both loyal guests and new clients. You only get one chance to make a first impression on a guest.” We can help.

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Now serving: a new way on iPhone to manage the floor plan on the go

Open for Business

It’s been very valuable to be able to place reservations on the go,” says Layla Binafif, host at Trattoria Dario Italian Family Restaurant in Vero Beach, Florida. “It’s I don’t usually have the tablet handy, so having the floor plan on my phone helps me organize reservations even when I’m away from the restaurant.”

Serving 78
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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

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. Before you get any ideas for a cheesy radio spot, take a step back and look at the bigger picture. Restaurant owners and operators wear a lot of hats. Table of Contents.

Seating 221
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The ultimate guide to restaurant technology for restaurant owners

Open for Business

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Streamline the front of house.

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TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Seriously, why would you ever jump into the deep end unless you had a plan and real-life measurements that serve as a roadmap? 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. How hard can it be – right?