Expert insights. Personalized for you.
Professional trainers will tell you that to achieve consistent results you must take a consistent approach. food operations management labor operations management MORE
As a restaurant manager or business owner, you play a significant role in employee satisfaction, retention and productivity. According to performance management company Gallup , managers account for up to 70% of the variance in employee engagement. Want to boost performance at your restaurant? MORE
How to Run a Restaurant Pre Shift Meeting Every restaurant should have a daily pre-shift meeting before each service and ideally you would have one for the kitchen and a separate one for the front of the house, because the BOH and FOH teams have different challenges and priorities. MORE
Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. That enables us to measure, for example, what the data says about BOH employees in limited-service restaurants. MORE
Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. MORE
Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. . based quick-serve concept that instituted a comprehensive BOH automation system reduced average inventory time from four hours to less than one. While implementing BOH technology can’t guarantee your employees will stick around for the long haul, it can simplify the onboarding process. MORE
But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions. In the past, hiring managers have been too rigid wanting a candidate to have a certain number of years of experience in FOH or BOH or in the kitchen. MORE
Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. We’re open. Have two words ever sounded so sweet? MORE
BOH Ask potential chefs, cooks , dishwashers, and bussers these questions in job interviews. Why it’s important to ask: If a BOH candidate can’t handle the heat , they should stay out of your kitchen! What’s the most impactful decision a restaurateur has to make? MORE
If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located. MORE
And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills. MORE
It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Employee scheduling for your restaurant can be the most stressful part of your job. MORE
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. Some are predicting a potential boom in the restaurant industry in the post-pandemic era. MORE
Ghost kitchens (also known as dark kitchens or virtual kitchens) have grown at an accelerated pace this year. COVID-19 has fueled this growth, but the rise of ghost kitchens purpose-built for delivery only, was already making its way to an app near you. MORE
A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. The BOH is the area customers will not typically see, such as the kitchen where food is prepared and plated (unless the restaurant features an open kitchen), as well as where the administrative work occurs. A large monitor will clearly display orders for BOH staff. MORE
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Let’s face it—chefs are clean freaks. Who can blame them? MORE
A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. BOH RESTAURANT MANAGEMENT SOFTWARE: This is new to many restaurants, but if you are growing and you can't keep up with back of the house duties (staff scheduling, inventory, purchasing), then you are ready for this. THREE SYSTEMS FOR RESTAURANTS. MORE
It helps simplify communication and efficiency in both your front of the house (FOH) and back of the house (BOH) in most restaurants by replacing paper tickets in the kitchen (BOH). The restaurant industry is evolving at an incredible rate. MORE
For BOH: ?Most Most of the same applies to the health of BOH as well. As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety. MORE
Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. Sharing the Tip Pool with BOH. Reading Time: 9 minutes. MORE
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. Start with this pack of seven FOH and BOH job description templates. MORE
In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations. MORE
Equipment Operations BOH restaurant tech BOH technology Restaurant TechnologyYou may be tired of hearing it, but the restaurant business will never go back to the old way of doing things. Customer demand and hygiene anxiety has already made sure of that. MORE
Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? MORE
Before the pandemic, shifts in FOH, BOH, and others (managers, drivers,) were split fairly evenly. Hybrid roles outside of the traditional BOH and FOH now make up half of all shifts scheduled. The restaurant industry will look back on 2020 as the spark that changed how it does business. MORE
Finance & Operations BOH FOHTo offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant. MORE
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. Data drives successful restaurants. MORE
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Back Of House (BOH)? MORE
Your restaurant's long-term success relies on its ability to scale. Do you have the tools to ensure your scalability? When your restaurant scales, it's adding to its workload. It's increasing restaurant locations, employees, vendors, equipment -- everything! A system that scales well will be able to maintain or even increase its level of performance or efficiency when tested by larger operational demands. MORE
With innovations outside of BOH kitchen operations, new kiosk-style robotics are popping up everywhere, is tech able to preserve quality and experience? The revolution of automated foodservice operations has rapidly increased over the last year. MORE
For restaurants, the magic happens when you combine your existing "best-of-breed" accounting software with your "best of breed" POS system and your "best-of-breed" BOH food and labor operations platform. If you're running a sizable restaurant operation with more than just a few locations, chances are you are already using proven "best of breed" accounting software from a world-class provider. MORE
Labor BOHThe kitchen is the heart of any restaurant, which means you can’t run a successful venue without adequate kitchen staffing. The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. MORE
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. MORE
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. MORE
Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. Labor BOH FOHA new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved. MORE
FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . The FOH team, especially, is different from the BOH in that they enjoy interpersonal communications. Thank both the FOH and BOH teams for their efforts, especially after a hard, relentless shift. MORE
Labor BOH FOH ReportingSeasoned restaurateurs understand the importance of tracking their restaurant turnover rate. That’s because the restaurant industry is notorious for high employee turnover. MORE
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. What are the crucial areas of BOH data? MORE
A quality BOH food operations platform will have a "Suggested Order" feature that can help you keep your inventory levels balanced. No one wants to run out of inventory. Having to tell customers "sorry, we're out of that," especially during a busy period, can hurt your brand's reputation. MORE
Methods for keeping employees on track include: create a cleaning schedule for staff members to complete throughout the day that mangers review; have leadership conduct random FOH and BOH cleanliness checks; and set a reminder every 30 minutes to remind everyone to perform hand hygiene. MORE
Many have POS integrations and can automate tickets for the back-of-house (BOH) team. Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options. MORE
Your back-of-house (BOH) team should also have some basic customer service training. While interacting with customers isn't the BOH team's primary role, every employee should be able to exhibit the restaurant’s culture through customer service. MORE
BOH Related Topics 
Restaurant365
JUNE 15, 2021
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. What are the crucial areas of BOH data?
Sling
DECEMBER 6, 2019
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Back Of House (BOH)?
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Crunchtime
SEPTEMBER 3, 2020
Ghost kitchens (also known as dark kitchens or virtual kitchens) have grown at an accelerated pace this year. COVID-19 has fueled this growth, but the rise of ghost kitchens purpose-built for delivery only, was already making its way to an app near you.
Crunchtime
OCTOBER 25, 2019
Your restaurant's long-term success relies on its ability to scale. Do you have the tools to ensure your scalability? When your restaurant scales, it's adding to its workload. It's increasing restaurant locations, employees, vendors, equipment -- everything! A system that scales well will be able to maintain or even increase its level of performance or efficiency when tested by larger operational demands.
Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality
In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.
Benchmarque
DECEMBER 15, 2019
As a restaurant manager or business owner, you play a significant role in employee satisfaction, retention and productivity. According to performance management company Gallup , managers account for up to 70% of the variance in employee engagement. Want to boost performance at your restaurant?
Crunchtime
SEPTEMBER 23, 2019
Professional trainers will tell you that to achieve consistent results you must take a consistent approach. food operations management labor operations management
Lavu
FEBRUARY 10, 2020
FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . The FOH team, especially, is different from the BOH in that they enjoy interpersonal communications. Thank both the FOH and BOH teams for their efforts, especially after a hard, relentless shift.
Touch Bistro
AUGUST 4, 2021
If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located.
Touch Bistro
JULY 18, 2021
Labor BOHThe kitchen is the heart of any restaurant, which means you can’t run a successful venue without adequate kitchen staffing. The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now.
Touch Bistro
MARCH 25, 2021
Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. Labor BOH FOHA new hire checklist for restaurant employees can make the onboarding process easy and painless for all parties involved.
Touch Bistro
AUGUST 23, 2021
Finance & Operations BOH FOHTo offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant.
Touch Bistro
APRIL 7, 2021
Labor BOH FOH ReportingSeasoned restaurateurs understand the importance of tracking their restaurant turnover rate. That’s because the restaurant industry is notorious for high employee turnover.
|
Crunchtime
JANUARY 29, 2020
A quality BOH food operations platform will have a "Suggested Order" feature that can help you keep your inventory levels balanced. No one wants to run out of inventory. Having to tell customers "sorry, we're out of that," especially during a busy period, can hurt your brand's reputation.
Chef's Resources
SEPTEMBER 14, 2021
How to Run a Restaurant Pre Shift Meeting Every restaurant should have a daily pre-shift meeting before each service and ideally you would have one for the kitchen and a separate one for the front of the house, because the BOH and FOH teams have different challenges and priorities.
Transact
OCTOBER 2, 2019
Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. . based quick-serve concept that instituted a comprehensive BOH automation system reduced average inventory time from four hours to less than one. While implementing BOH technology can’t guarantee your employees will stick around for the long haul, it can simplify the onboarding process.
Modern Restaurant Management
MARCH 10, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets.
Cheetah
JUNE 14, 2021
Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. Sharing the Tip Pool with BOH. Reading Time: 9 minutes.
Crunchtime
NOVEMBER 20, 2019
For restaurants, the magic happens when you combine your existing "best-of-breed" accounting software with your "best of breed" POS system and your "best-of-breed" BOH food and labor operations platform. If you're running a sizable restaurant operation with more than just a few locations, chances are you are already using proven "best of breed" accounting software from a world-class provider.
Black Box Intelligence
SEPTEMBER 21, 2021
Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. That enables us to measure, for example, what the data says about BOH employees in limited-service restaurants.
Modern Restaurant Management
MAY 6, 2021
But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions. In the past, hiring managers have been too rigid wanting a candidate to have a certain number of years of experience in FOH or BOH or in the kitchen.
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. Data drives successful restaurants.
Lavu
JUNE 4, 2019
A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. The BOH is the area customers will not typically see, such as the kitchen where food is prepared and plated (unless the restaurant features an open kitchen), as well as where the administrative work occurs. A large monitor will clearly display orders for BOH staff.
Lavu
MARCH 13, 2020
Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited?
Modern Restaurant Management
MARCH 25, 2021
In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets.
The Restaurant Times
SEPTEMBER 30, 2021
It helps simplify communication and efficiency in both your front of the house (FOH) and back of the house (BOH) in most restaurants by replacing paper tickets in the kitchen (BOH). The restaurant industry is evolving at an incredible rate.
Modern Restaurant Management
JUNE 29, 2020
For BOH: ?Most Most of the same applies to the health of BOH as well. As more restaurants in the United States receive the go-ahead to open their doors for indoor dining, Modern Restaurant Management (MRM) magazine reached out to industry experts on ways to calm employee anxiety.
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. Start with this pack of seven FOH and BOH job description templates.
Food Business
DECEMBER 17, 2019
And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills.
7 Shifts
MAY 11, 2020
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.
Modern Restaurant Management
JUNE 15, 2020
Methods for keeping employees on track include: create a cleaning schedule for staff members to complete throughout the day that mangers review; have leadership conduct random FOH and BOH cleanliness checks; and set a reminder every 30 minutes to remind everyone to perform hand hygiene.
7 Shifts
AUGUST 5, 2020
Many have POS integrations and can automate tickets for the back-of-house (BOH) team. Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options.
7 Shifts
JANUARY 14, 2021
Before the pandemic, shifts in FOH, BOH, and others (managers, drivers,) were split fairly evenly. Hybrid roles outside of the traditional BOH and FOH now make up half of all shifts scheduled. The restaurant industry will look back on 2020 as the spark that changed how it does business.
The Restaurant Times
SEPTEMBER 16, 2021
In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations.
Modern Restaurant Management
JUNE 8, 2020
Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. We’re open. Have two words ever sounded so sweet?
7 Shifts
AUGUST 5, 2021
It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Employee scheduling for your restaurant can be the most stressful part of your job.
7 Shifts
NOVEMBER 12, 2020
Your back-of-house (BOH) team should also have some basic customer service training. While interacting with customers isn't the BOH team's primary role, every employee should be able to exhibit the restaurant’s culture through customer service.
Food Business
FEBRUARY 8, 2018
A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. BOH RESTAURANT MANAGEMENT SOFTWARE: This is new to many restaurants, but if you are growing and you can't keep up with back of the house duties (staff scheduling, inventory, purchasing), then you are ready for this. THREE SYSTEMS FOR RESTAURANTS.
Modern Restaurant Management
JUNE 24, 2021
Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources.
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. Some are predicting a potential boom in the restaurant industry in the post-pandemic era.
Foodable
JANUARY 29, 2021
With innovations outside of BOH kitchen operations, new kiosk-style robotics are popping up everywhere, is tech able to preserve quality and experience? The revolution of automated foodservice operations has rapidly increased over the last year.
7 Shifts
MAY 25, 2020
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Let’s face it—chefs are clean freaks. Who can blame them?
7 Shifts
AUGUST 7, 2020
BOH Ask potential chefs, cooks , dishwashers, and bussers these questions in job interviews. Why it’s important to ask: If a BOH candidate can’t handle the heat , they should stay out of your kitchen! What’s the most impactful decision a restaurateur has to make?
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