Beverage Employee Relations FOH Recruiting 
Black Box Intelligence
SEPTEMBER 21, 2021
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. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. We also track workforce data based on how employees are paid.
Future Food
APRIL 20, 2022
Food and hospitality services provide an opportunity to support relatable or ‘normal’ daily interactions, offering 3-5 critical daily touchpoints that elevate the standard of the workplace village experience through modern design and the provision of food and hospitality that supports wellness. Source: Future Food.
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Restaurant365
JULY 8, 2021
Many restaurants turned to takeout and delivery to remain in business during the pandemic and because of pandemic-related restrictions. Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. Is off-premise dining here to stay? Track Your Labor Costs.
7 Shifts
NOVEMBER 3, 2022
Female restaurateurs have made invaluable contributions to the food & beverage space. Everyone wins when employees are comfortable bringing up issues before they get worse. “I Check with female employees about how you can help them reach their full potential. And how many of those women work in the FOH rather than the BOH?
Apicbase
JUNE 16, 2023
How to Process Restaurant Metrics To process restaurant metrics, you must gather data on various aspects of your restaurant’s operations, such as sales, expenses, customer satisfaction, and employee performance. It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages.
Modern Restaurant Management
FEBRUARY 18, 2020
Third, the onslaught of opioid, vaping, and alcohol combinations have forced the restaurant industry to begin hiring completely different generations of rock star employees, in both the front and back of the house. Improve employee performance. Reduce theft. The sleeping giant is virtual kitchens.
Apicbase
APRIL 20, 2022
Verify that both customers and employees understand your brand concept. So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors. Your concession owners are not your employees. 1 You’ll have to share control. The solution.
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