Expert insights. Personalized for you.
People don't want to have their credit card go out of sight and into the BOH where people are doing god knows what with it. Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. MORE
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
Outfit pieces: Scrubs Allergy mask (optional) Stethoscope Lab coat Chef Flip FOH with BOH and put on your best chef’s hat, coat, or apron! MORE
Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed. MORE
Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. If you’re transitioning to a restaurant management position, congratulations! 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. 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
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. Essentially, kitchen display systems digitize the order preparation process for staff in the BOH. 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. THREE SYSTEMS FOR RESTAURANTS. MORE
There are several job functions in both the FOH and BOH and all need detailed appearance standards. A well-developed employee handbook is the foundation for streamlined operations at any restaurant. MORE
Portion control is a responsibility of both FOH and BOH. Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. With a food cost range of 28 to 35 percent , it is important to first determine what segment your restaurant caters to, then, dig into the grunt work. MORE
Buy or replace back of house (BOH) and front of house (FOH) equipment. Restaurant Financing and Restaurant Loans. Owning a restaurant is both an exciting and challenging experience. Before the challenge of making a profit, you also have to identify sources of financing. MORE
Is this the year you’ll be investing in FOH or BOH technology? How can you measure the impact you and your team can make from the moment your guests look up your website to the moment they enter your restaurant? What about the moment they leave your restaurant? MORE
Every foodservice operator has three fixed expenses: Restaurant Labor—The cost of all employees on the payroll in management, FOH, and BOH. Occupancy Expenses—These are the costs of existing in a brick and mortar location ( or food truck ), including rent, property taxes, and insurance. MORE
The restaurant industry is notorious for the divide between the Front of the House (FOH) and the Back of the House (BOH). Originally on Toast Restaurant Management Blog by Donald Burns on 11/4/15. Congratulations, you got the promotion! 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! 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. MORE
By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Restaurant accounting is undoubtedly one of the most important administrative functions of a restaurant. MORE
” – Bruce Boches, Prep Cook and BOH Trainer, City Works. If you’re curious about what it’s like working in a restaurant, you’re in luck. We’ve compiled restaurant resume skills and job tips to aid you in finding a restaurant job. Our talented staff shared some of the things they enjoy about working in Bottleneck Management restaurants. Read on for what to expect when working in a restaurant, and restaurant resume tips. Tips For Working in a Restaurant. 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
Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is. MORE
Improve the BOH Work Environment Because kitchens have a reputation of being extremely grueling work environments—with stress and conflict common—it's vital to include a tactic devoted entirely to improving the BOH work environment. MORE
Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. The restaurant industry is one of the most fast-paced, with endless to-do lists. 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
Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Preparing good meals and serving customers is always an exciting part of running a restaurant. MORE
BOH Related Topics 
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)?
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?
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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!
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.
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.
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.
|
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.
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. Essentially, kitchen display systems digitize the order preparation process for staff in the BOH.
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. THREE SYSTEMS FOR RESTAURANTS.
7 Shifts
SEPTEMBER 25, 2019
Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Anyone who’s worked (or even stepped foot) in a restaurant knows how important effective kitchen management is.
Xtra Chef
OCTOBER 23, 2019
Having worked in restaurants throughout high school and college, I’ve seen the absolute chaos that happens in a restaurant’s BOH. Explain your role at xtraCHEF.
7 Shifts
JANUARY 7, 2020
Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed.
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Hot Schedules
MAY 17, 2019
Is this the year you’ll be investing in FOH or BOH technology? How can you measure the impact you and your team can make from the moment your guests look up your website to the moment they enter your restaurant? What about the moment they leave your restaurant?
7 Shifts
SEPTEMBER 19, 2019
Improve the BOH Work Environment Because kitchens have a reputation of being extremely grueling work environments—with stress and conflict common—it's vital to include a tactic devoted entirely to improving the BOH work environment.
The Restaurant Group
NOVEMBER 19, 2019
Portion control is a responsibility of both FOH and BOH. Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. With a food cost range of 28 to 35 percent , it is important to first determine what segment your restaurant caters to, then, dig into the grunt work.
Lavu
FEBRUARY 14, 2020
There are several job functions in both the FOH and BOH and all need detailed appearance standards. A well-developed employee handbook is the foundation for streamlined operations at any restaurant.
Lavu
NOVEMBER 8, 2019
Every foodservice operator has three fixed expenses: Restaurant Labor—The cost of all employees on the payroll in management, FOH, and BOH. Occupancy Expenses—These are the costs of existing in a brick and mortar location ( or food truck ), including rent, property taxes, and insurance.
Lavu
JANUARY 21, 2020
Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. Preparing good meals and serving customers is always an exciting part of running a restaurant.
Lavu
JANUARY 21, 2020
Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. The restaurant industry is one of the most fast-paced, with endless to-do lists.
Lavu
JANUARY 15, 2020
Buy or replace back of house (BOH) and front of house (FOH) equipment. Restaurant Financing and Restaurant Loans. Owning a restaurant is both an exciting and challenging experience. Before the challenge of making a profit, you also have to identify sources of financing.
7 Shifts
OCTOBER 24, 2019
Outfit pieces: Scrubs Allergy mask (optional) Stethoscope Lab coat Chef Flip FOH with BOH and put on your best chef’s hat, coat, or apron!
Bottleneck Management
DECEMBER 6, 2019
” – Bruce Boches, Prep Cook and BOH Trainer, City Works. If you’re curious about what it’s like working in a restaurant, you’re in luck. We’ve compiled restaurant resume skills and job tips to aid you in finding a restaurant job. Our talented staff shared some of the things they enjoy about working in Bottleneck Management restaurants. Read on for what to expect when working in a restaurant, and restaurant resume tips. Tips For Working in a Restaurant.
7 Shifts
OCTOBER 2, 2019
Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. If you’re transitioning to a restaurant management position, congratulations!
The Restaurant Coach University
JANUARY 30, 2017
The restaurant industry is notorious for the divide between the Front of the House (FOH) and the Back of the House (BOH). Originally on Toast Restaurant Management Blog by Donald Burns on 11/4/15. Congratulations, you got the promotion!
Lavu
JANUARY 21, 2020
By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Restaurant accounting is undoubtedly one of the most important administrative functions of a restaurant.
Modern Restaurant Management
DECEMBER 31, 2019
People don't want to have their credit card go out of sight and into the BOH where people are doing god knows what with it. Modern Restaurant Management (MRM) magazine asked restaurant industry insiders and experts for their insights on what will impact restaurants in 2020 and the response was overwhelming. They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more.
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