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The Guide to Equitable Restaurant Tip Payout Methods & Systems

7 Shifts

Servers, sometimes other FOH staff. Cafes, breweries, some full service restaurants, casual restaurants. Cafes, breweries, some full service restaurants, casual restaurants. Ensures that BOH staff receives a share of tips. Casual restaurants, fast food, quick service. Servers, other FOH staff.

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Back of House Restaurant Guide: Integrating FOH and BOH for Seamless Operations 

Apicbase

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. Cost control.

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A Guide to Black Box Intelligence Data: How to See Current Trends Broken Down by Restaurant Category

Black Box Intelligence

These are fast-changing times for all types of restaurants. Quick-service and fast casual restaurants fall under the limited-service umbrella. Fine dining, upscale, casual family dining and casual dining restaurants fall under this category. Fast casual restaurants. Casual dining restaurants.

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Restaurant Tip Outs Guide: Methods, Tip Splitting, Pooling, and More

7 Shifts

It could also incentivize other FOH employees like bartenders and bussers to work faster and alongside highly-tipped servers in hopes of earning a portion of their gratuities. Tip Pooling by FOH & BOH. Sharing tips with kitchen employees is an effective way to bridge the wage gap between FOH and BOH workers.

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How The Snug Took Control of Labor and Evolved Their Restaurant

7 Shifts

View this post on Instagram A post shared by The Snug (@thesnugsf) While delivery and takeout may not be right for The Snug’s unique concept and brand, it’s a great revenue driver for many restaurants—especially fast casual. Zack offered insights for restaurateurs on how to ensure success on these platforms. “

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2 Simple Ways to Boost Productivity

Lavu

The speeds they can work at might not be as fast as lightning, but as close as humanly possible. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.

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Food Cost Management: Learn How to Trim the Fat

The Restaurant Group

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. 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.