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 397

Customer Experience Website Management Hiring Back of House 397

Restaurant365

OCTOBER 15, 2021

But how do you track FOH performance over time? If the numbers could use improving, you can consider store-level training, such as a refresher on how to upsell tables. Training servers on how to suggest food and drink pairings can help maximize sales. Sales Per Server Hour.

Management 148

Management Management Point of Sale Employee Relations 148

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

7 Shifts

MARCH 27, 2020

Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? A blog post explaining why you are closed when you expect to reopen is also a good idea. Have staff help redesign your menu, create an employee engagement program, make training videos, etc. Discover people’s hidden talents.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Restaurant365

JULY 8, 2021

Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. 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. Keep an eye on your data.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. Bringing out an incorrect order to a table will automatically half your food cost of the sale, if not worse.

Management 68

Management Management FOH Fast Casual 68

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

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

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. In our blog on ways to pivot your business model , we suggest: Offering meal kits ??

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

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. Blog Getting Back to Work - in HotSchedules These quick tips will help ease the scheduling process. Blog This is How You Gift a Plate Non-profit Formed to Support Local Restaurants and Feed Those in.

Back of House 148

Back of House Employee Relations FOH BOH 148

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

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

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

Front-of-house (FOH) 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. Back-of-house (BOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78