Apicbase

MARCH 28, 2024

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.

Back of House

7 Shifts

SEPTEMBER 26, 2022

As a result, employees can speak knowledgeably about these topics and offer catered recommendations and pairings. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. Positive teamwork builds strong camaraderie and leaves more staff members satisfied. Making Your Food Service Resume Stand Out.

Front of House

Apicbase

APRIL 1, 2025

During our recent webinar on scaling digital operations in contract catering , we asked 100+ operators where they stand. Solving Challenges in Contract Catering Not surprising, the pressures are everywhere. Data Issues in Contract Catering The biggest barrier: disconnected systems. The result? Theyre sector-wide shifts.

Catering

Future Food

APRIL 20, 2022

The 70% BOH food preparation process gets near 100% of the catering service providers focus with no resources directly allocated to and accountable for the last 30% food presentation in dining rooms, every day, every service period - the customer moment of truth. Source: Future Food. Permalink.

Hospitality

The Restaurant Group

NOVEMBER 19, 2019

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. 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.

Management

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. This article was originally published in the CATERER MIDDLE EAST on July 19, 2021. . Views expressed by Ashish Tulsian, CEO & Co-Founder, POSist Technologies. .

Technology

Restaurant365

JUNE 22, 2021

If you do catering or other types of buffet-style serving, you can also consider changing guest choices. While the focus for food waste reduction usually lies with the back of house (BOH), a significant amount of food waste can also come from front of house (FOH) errors. Train Staff to Reduce Errors.

Compost

Apicbase

MARCH 28, 2024

Regardless of the type of food business you have – large scale catering or hole-in-the-wall burger place – there is one thing that they all have in common, and that is recipes. Say a caterer needs 654 full menus. To digitise these processes, you need a data set that ties everything together.

Management

Gourmet Marketing

SEPTEMBER 22, 2021

The site is perfect for advertising BOH and FOH positions. This is another restaurant jobs board that caters to other industries as well; however, it has candidates for large and small chains alike. Jobs On The Menu. This site advertises restaurant jobs for thousands of locations throughout the United States. ZipRecruiter.

Hiring

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? |

Article

Apicbase

MAY 18, 2022

That’s why it is essential to be flexible in your approach and cater your on-site training to the needs of each franchisee. Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently.

Franchise

Apicbase

JUNE 16, 2023

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Prime Costs Prime cost is the sum of a restaurant’s COGS and labour costs.

Point of Sale

7 Shifts

OCTOBER 22, 2021

For example, extra help might be needed to prepare, deliver, and serve catering. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Gathering Employee Availability & Feedback. Holiday Referral Sprints.

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