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
The Entire Cast During “La Vie Bohème” in RENT (2005). 6 Movie Characters with Bad Restaurant Etiquette. As rainy spring weather turns into sunny summer days and restaurant restrictions put in place during the COVID-19 pandemic begin to lift, there’s a good chance you’ll soon find yourself dining out for the first time in what might feel like years. 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
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. MORE
The BOH staff can take photos whenever something gorgeous was just cooked up, and build a library of authentic images organically. There are two factors that decide how long a restaurant lasts: Its new and loyal visitors. 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
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
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. MORE
Start remodeling today for ROI on your best-ever BOH. Remodel your restaurant? You might be thinking, “Why would anyone invest money in redecorating the dining room or swapping out light fixtures when we don’t even know how many guests we can even have in our restaurant?” 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
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. THREE SYSTEMS FOR RESTAURANTS. MORE
Down in Nashville, Mary Pillow Thompson, the founder of the local restaurant hiring platform Foh&boh, has seen a similar movement. Shutterstock. 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
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
When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control. 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
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
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
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
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. 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
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
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)?
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!
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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
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?
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.
|
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.
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.
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.
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
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
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.
|
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?
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.
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. .
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
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.
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
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.
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.
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.
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.
The Restaurant Group
APRIL 15, 2020
When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control.
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.
Xtra Chef
MAY 21, 2020
Start remodeling today for ROI on your best-ever BOH. Remodel your restaurant? You might be thinking, “Why would anyone invest money in redecorating the dining room or swapping out light fixtures when we don’t even know how many guests we can even have in our restaurant?”
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.
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
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.
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
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.
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.
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!
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
MARCH 16, 2020
The BOH staff can take photos whenever something gorgeous was just cooked up, and build a library of authentic images organically. There are two factors that decide how long a restaurant lasts: Its new and loyal visitors.
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.
EATER
JUNE 26, 2020
Down in Nashville, Mary Pillow Thompson, the founder of the local restaurant hiring platform Foh&boh, has seen a similar movement. Shutterstock.
KaTom
JUNE 10, 2020
The Entire Cast During “La Vie Bohème” in RENT (2005). 6 Movie Characters with Bad Restaurant Etiquette. As rainy spring weather turns into sunny summer days and restaurant restrictions put in place during the COVID-19 pandemic begin to lift, there’s a good chance you’ll soon find yourself dining out for the first time in what might feel like years.
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.
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!
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