Remove Beverage Remove BOH Remove Recruiting
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MRM Research Roundup: Diner Resiliency, Automation Technology, and Egg Prices

Modern Restaurant Management

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Whether it's an independent operator hiring a few dozen people per year, or a large national brand hiring several thousand, employee recruitment and retention is a hands-on and time-consuming process.

Pricing 251
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MRM Research Roundup: To-Go Trends, State of the Plate, and Black Market Reservations

Modern Restaurant Management

Dutch Bros came out on top in every category, including customer service, in-store experience, value, drinks, lattes, iced coffee, cold brew and frozen beverages. Dr. Pepper is the number one favorite beverage brand followed by Coca-Cola and Gatorade. percent for Starbucks, 4.3 percent for Dunkin’ and 2.6 percent for Dutch Bros.

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[Guide] Restaurant Management Tips & Tactics: 2019 Field Guide

7 Shifts

Inventory management: Monitor and maintain food and beverage stock levels. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Because happier employees are also less likely to leave, you don't spend money recruiting and training new hires.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. In the last few years, we've seen employee meals become table stakes for businesses looking to recruit and retain top talent in an incredibly competitive labor market.

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A Guide to Black Box Intelligence Data: How to See Current Trends Broken Down by Restaurant Category

Black Box Intelligence

They may also offer alcoholic beverages, but they’re typically a small contribution to the overall sales mix. Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. fewer BOH and 2.8 fewer FOH employees.

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Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience

Future Food

The 70% BOH food preparation process gets near 100% of the catering service providers focus with no resources directly allocated to and accountable for the last 30% food presentation in dining rooms, every day, every service period - the customer moment of truth.

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8 Tips to Optimize Restaurant Labor Costs Despite Higher Minimum Wages

Restaurant365

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. This may cover everything from streamlining your menu so your BOH can be more efficient to changing the service well so servers can take care of tables faster.