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
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. The ways in which you schedule staff will depend on what sources of revenue you’ll be focusing on—delivery & takeout mean more BOH staff, but on-site dining will mean balancing it out with FOH staff and managers. 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
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
Finding a single tool to streamline FOH, BOH, and Back Office processes can be extremely difficult. Explain your role at xtraCHEF. . As a Product Specialist I split my time across multiple departments, helping to develop new product features , enhancing the existing ones, and onboarding and training customers to use them efficiently. What did you do before you came xtraCHEF? I worked in restaurant finance and operations for 15 years prior to working with xtraCHEF. MORE
David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. Reopening Lessons from Two Independent Restaurateurs. How the COVID pandemic forced them to update operations, sanitation, communication and much more. MORE
Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. Unlike standard text messaging, business messaging apps allow managers to create chat groups between individuals, FOB, BOH, vendors, and more. We’re open. Have two words ever sounded so sweet? Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era. 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? While most people would say it’s choosing a concept or picking the perfect location, we argue that it’s hiring the right people. Who you hire to execute your vision can make or break your business. 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
Seamlessly share information between FOH, BOH, and accounting. The world as we know it has changed. How exactly it will have changed once we fully emerge on the other side of the COVID-19 pandemic is yet to be seen. However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production. 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
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. Sales Development Rep, which means I’m always reaching out to businesses and conveying the value that xtraCHEF provides to restaurants. What did you do before you came xtraCHEF? I just graduated this summer from CUNY Hunter College as a Chinese Major and French Minor. 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? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. 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
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
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. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. MORE
When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control. 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
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
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. Know these five restaurant accounting practices to be in control of your business’s profitability and budget. 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? The National Restaurant Association Show (now in its 100th year!) 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? With a clear method of communication for your FOH and BOH staff to rely on, their jobs become easier, allowing your staff to improve their productivity, and ultimately, improve their quality of customer care. MORE
During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. Under this new paradigm you would not need FOH staff and may only need a few BOH staff. 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
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
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests. The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception. 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
It's no wonder restaurant professionals are happy with an estimated guess of what happens with revenue once it enters the BoH - even if that means taking a 50% profit loss. Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your 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. Tips for Creating a Great BOH Environment There are two kinds of actions you can take to change your kitchen culture: less-formal changes that you implement at the team level, and more programmatic changes that come from the owner or corporate headquarters. 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. For a deep dive on how to improve the BOH work environment, read 7 Kitchen Management Tips to Guarantee Back of House Serenity. 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
and BOH (including cooks, chefs, etc.). Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. MORE
Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. Restaurant managers do it all. MORE
There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant. The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S. MORE
Many have POS integrations and can automate tickets for the back-of-house (BOH) team. As you figure out the perfect balance of FOH, BOH, and delivery staff to serve both on-site and off-site diners, use 7shifts’ scheduling, communication, and labor budgeting tools to keep your labor costs under control and your team in sync. 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 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 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.
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
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.
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.
|
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.
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.
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.
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? With a clear method of communication for your FOH and BOH staff to rely on, their jobs become easier, allowing your staff to improve their productivity, and ultimately, improve their quality of customer care.
|
7 Shifts
AUGUST 5, 2020
Many have POS integrations and can automate tickets for the back-of-house (BOH) team. As you figure out the perfect balance of FOH, BOH, and delivery staff to serve both on-site and off-site diners, use 7shifts’ scheduling, communication, and labor budgeting tools to keep your labor costs under control and your team in sync. Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options.
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. The ways in which you schedule staff will depend on what sources of revenue you’ll be focusing on—delivery & takeout mean more BOH staff, but on-site dining will mean balancing it out with FOH staff and managers.
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. Here's some of their advice. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education.
Modern Restaurant Management
JUNE 15, 2020
There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant. The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S.
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. Unlike standard text messaging, business messaging apps allow managers to create chat groups between individuals, FOB, BOH, vendors, and more. We’re open. Have two words ever sounded so sweet? Restaurants owners across the country are cleaning, sanitizing, and organizing in preparation for reopening in the post-COVID-19 era.
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? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs.
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.
7 Shifts
APRIL 3, 2020
During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. Under this new paradigm you would not need FOH staff and may only need a few BOH staff.
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? While most people would say it’s choosing a concept or picking the perfect location, we argue that it’s hiring the right people. Who you hire to execute your vision can make or break your business.
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. Tips for Creating a Great BOH Environment There are two kinds of actions you can take to change your kitchen culture: less-formal changes that you implement at the team level, and more programmatic changes that come from the owner or corporate headquarters.
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.
The Restaurant Group
APRIL 15, 2020
When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control.
7 Shifts
SEPTEMBER 15, 2020
Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. Restaurant managers do it all.
7 Shifts
JULY 14, 2020
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests. The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception.
Modern Restaurant Management
SEPTEMBER 2, 2020
and BOH (including cooks, chefs, etc.). Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather.
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.
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. Sales Development Rep, which means I’m always reaching out to businesses and conveying the value that xtraCHEF provides to restaurants. What did you do before you came xtraCHEF? I just graduated this summer from CUNY Hunter College as a Chinese Major and French Minor.
Xtra Chef
APRIL 29, 2020
Finding a single tool to streamline FOH, BOH, and Back Office processes can be extremely difficult. Explain your role at xtraCHEF. . As a Product Specialist I split my time across multiple departments, helping to develop new product features , enhancing the existing ones, and onboarding and training customers to use them efficiently. What did you do before you came xtraCHEF? I worked in restaurant finance and operations for 15 years prior to working with xtraCHEF.
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. For a deep dive on how to improve the BOH work environment, read 7 Kitchen Management Tips to Guarantee Back of House Serenity.
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. Know these five restaurant accounting practices to be in control of your business’s profitability and budget.
Hot Schedules
MAY 21, 2020
David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. Reopening Lessons from Two Independent Restaurateurs. How the COVID pandemic forced them to update operations, sanitation, communication and much more.
Xtra Chef
MAY 13, 2020
Seamlessly share information between FOH, BOH, and accounting. The world as we know it has changed. How exactly it will have changed once we fully emerge on the other side of the COVID-19 pandemic is yet to be seen. However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production.
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.
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? The National Restaurant Association Show (now in its 100th year!)
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 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.
Deliverect
JUNE 30, 2020
It's no wonder restaurant professionals are happy with an estimated guess of what happens with revenue once it enters the BoH - even if that means taking a 50% profit loss. Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your 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.
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