7 Shifts

SEPTEMBER 15, 2020

So any tool you can use to make their jobs easier—and allow them to focus on their core serving responsibilities—will benefit them, your customers, and influence your restaurant’s overall success. If your existing training manual is outdated, check out our blog on how to create a staff training manual.

Management 195

Management Management Download Leadership 195

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Offer ticketed events.

FOH 78

FOH BOH Front of House Back of House 78

Restaurant365

JUNE 22, 2021

Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

PathSpot

APRIL 26, 2024

In food service and hospitality, paying attention to BOH hygiene protocols will increase the risk of illnesses among customers and employees. This dedication positively influences staff behavior, leading to a more sanitary workplace.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

Gourmet Marketing

SEPTEMBER 22, 2021

Follow our blog to soak up some of the lessons we’ve learned along the way. Hiring new workers involves investing time in training new people and getting them competent. Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement.

Hiring 52

Hiring Website Management Advertising Social Media 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