Restaurant365

JULY 8, 2021

Hire to Meet Pent-up Demand for On-premise Dining. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. If you are significantly scaling up on-premise dining, hiring is a priority. Track Your Labor Costs. Keep an eye on your data.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Restaurant365

APRIL 19, 2022

If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales. Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost. Labor Cost Control: Conclusion.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

7 Shifts

MAY 11, 2020

Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. If you’re relying more heavily on takeout & delivery, and those channels stay strong even after reopen, then you’ll need more BOH staff to keep up with order demand.

BOH 368

BOH FOH Food Safety Equipment 368

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Restaurant365

MAY 3, 2022

Driven by the hiring crisis, many restaurant groups are trying to woo employees with higher wages and benefits for hourly employees – both mostly unheard of prior to the pandemic. This creates an even greater challenge for employee hiring and retention because restaurants are no longer simply competing with other restaurants for staff.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

Gourmet Marketing

SEPTEMBER 22, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. You have to hire qualified candidates while keeping the lid on salaries in an economy where minimum wages are rising, people need benefits, and the turnover rate for restaurant employees is at an all-time high. Hiring Options. The Restaurant Zone.

Hiring 52

Hiring Website Management Advertising Social Media 52

Modern Restaurant Management

APRIL 2, 2020

Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. Regional Training Forums – in-person and virtual meetings across the U.S. Hospitality Training Magazine – articles and member blogs with practical training content. Track and report on every data point.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Apicbase

JUNE 16, 2023

This blog provides an organised overview of the key metrics multi-site restaurant brands should track. To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house).

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. A good system should be easy to use, integrate into your restaurant operations, and require minimal training hours to master. If it requires extensive training, it might not be the right system for your business. Front-of-house (FOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78