Restaurant365

MAY 3, 2022

Improve employee training. Improve employee efficiency through training so you can schedule a leaner staff without sacrificing the customer experience. Cross-train your staff. Underperforming employees cost time and money. This too can help employee morale as performing at an optimal level can build self-esteem. Conclusion.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

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

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. Keep employee retention in mind.

FOH 97

FOH BOH Hiring Fine Dining 97

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. Moreover, organizing regular training sessions reinforces the significance of cleanliness throughout the team.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

Sling

MAY 9, 2023

For more suggestions on how to build strong relationships at work, check out these articles from the Sling blog: How to Have a Strong Employee/Employer Relationship 12 Leadership Theories And Styles For Managers 2) Improve restaurant security A strong RO program will also include some form of security.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

7 Shifts

AUGUST 15, 2022

Check out this blog and video on the top 9 interview questions to ask as an owner. To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Do you offer any continuing training or education opportunities?”

Customer Experience 398

Customer Experience Website Management Hiring Back of House 398

Restaurant365

JUNE 22, 2021

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. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88

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.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

FEBRUARY 4, 2021

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. Cross-train Employees. If you can train your staff to fill in gaps as needed, you are making the most efficient use of your labor and optimizing labor costs.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

APRIL 30, 2021

If you don’t have recipe costing software, try our free recipe cost calculator by clicking on the banner above or scrolling down to the bottom of this blog post.). As you dial in your recipe costs and track what’s causing the variance, you can fine tune your BOH operations. Using your recipe cost to optimize profit margin.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

The Restaurant Coach University

JANUARY 30, 2017

Originally on Toast Restaurant Management Blog by Donald Burns on 11/4/15. However, chances are, no one really trained you on how to be an effective restaurant manager. ” However, leaders will ask better questions about accountability, such as, “How can I train this person better so this does not happen again?”

Management 70

Management Management Front of House Leadership 70

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. When preparing food it is important that the kitchen staff follows the recipe; over trimming, over prepping, and under cooking amongst many other things can quickly set the food cost off track.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

JULY 8, 2021

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. In addition, with the current labor shortage, training for your staff is particularly important. Undoubtedly, managing your labor over the past year has been difficult.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

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

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 183

Healthcare Employee Relations Online Ordering Customer Service 183

Restaurant365

MAY 7, 2021

The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. Some restaurants are even considering profit sharing, year-end bonuses, and hospitality skills training. Make sure your page makes it clear what perks and benefits you are offering.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

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