7 Shifts

JANUARY 10, 2024

A service charge (or service fee) is an automatic gratuity that restaurants add to the customer’s bill, typically set at 18-20% of the check. Some restaurants only add the auto-gratuity for large dining parties of 6 or more. Twenty minutes east of the White House, in D.C.’s

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

AUGUST 7, 2020

Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly. Team members who aren’t engaged create subpar experiences for guests and are more likely to quit. By asking strategic interview questions.

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

MARCH 28, 2022

The Challenge: Changing guest preferences for off premise dining. Covid certainly provided a temporary boost, but even though many guests are dining in again, the trendline for off prem is still going up. These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery.

2022 212

2022 FOH BOH Recruiting 212

Modern Restaurant Management

OCTOBER 20, 2023

To attract customers while accommodating tightened budgets, restaurants should consider employing marketing strategies that leverage data-driven insights to tailor messaging according to consumer needs. Stemming from rising inflation, consumers are also uncertain on whether it’s less expensive to dine out or eat in.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 189

Management Management BOH Front of House 189

7 Shifts

JULY 14, 2020

We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic. A restaurant’s health code depends on it!

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

MAY 6, 2021

The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. Be Flexible when Evaluating Candidate Experience. A lot of hiring managers are stuck in an old mindset.

Hiring 197

Hiring FOH BOH Coaching 197

Modern Restaurant Management

JUNE 29, 2020

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. Most of the same applies to the health of BOH as well. So, if someone from FOH gets sick, they too are vulnerable.

FOH 215

FOH Kitchen Safety BOH Food Safety 215

7 Shifts

NOVEMBER 16, 2021

However, servers are not the only ones who contribute to a guest's dining experience. This approach incentivizes servers to create a stellar experience for every party, as they directly benefit from any higher tips. Tip Pooling by FOH & BOH. Table of Contents. What is a Tip Out? Tip Out Methods. Bartenders.

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

Modern Restaurant Management

APRIL 27, 2022

If you aren’t prepared for the huge rush, customers may grow impatient, leave bad reviews, and be reluctant to return in the future. However, if you provide a seamless experience for families on Mother’s day, you can help to craft a memory that they won’t soon forget. Get Ready for Reservations (or Don’t).

Management 212

Management Management Customer Experience Reservations 212

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. 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.

BOH 109

BOH FOH Front of House Back of House 109

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. It can also help reduce labor costs and increase the speed of food preparation.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

Modern Restaurant Management

SEPTEMBER 2, 2020

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. That's fine for sidewalks but not very conducive to outdoor dining, including keeping tables leveled. and BOH (including cooks, chefs, etc.).

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

7 Shifts

NOVEMBER 29, 2022

implemented tipping for our dining room teams. Instead of worrying about making enough tips to make a living, staff could focus on improving the guest experience. To Ji Hye, who came from another industry, it didn't make sense that staff should rely on customers to pay their bills. Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

The Restaurant Times

MARCH 14, 2022

As such, the ability to manage conflict is also an essential requirement for a restaurant manager to ensure that staff members cooperate with each other and create the best possible customer experience. . Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).

Management 52

Management Management FOH BOH 52

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Health and safety are paramount in mining and resources sector but as with society in general, personnel ‘wellness’ has not always been at the forefront of consideration.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. Family dining restaurants.

Fast Casual 89

Fast Casual BOH Fine Dining FOH 89

Lavu

MARCH 13, 2020

If you have multiple dining areas, an mPOS system is also ideal. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. The key is analyzing your labor productivity.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Walk the interviewer through your experience working in restaurants, the roles you've held and your responsibilities. Smile and be personable.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. The rise of off-premise dining. Off-premise dining certainly accelerated during the pandemic. Is off-premise dining here to stay? ” In fact, P.F.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

7 Shifts

OCTOBER 2, 2019

There are certainly skills that will help you keep your staff engaged and your restaurant running smoothly, but some of what you need to know can only come from experience. If you’re transitioning to a restaurant management position, congratulations! Let’s lay the groundwork by exploring what it means to transition to management.

Management 285

Management Management Communication Back of House 285

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. 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.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

The Restaurant Times

NOVEMBER 19, 2021

Human jobs will not be lost as a result of automation, nor will the restaurant experience be harmed or the need for human connection be eliminated. Dining out still revolves around the service experience. Dining out still revolves around the service experience. Streamlined FOH And BOH Operations .

Fast Casual 52

Fast Casual Customer Experience Customer Service Food Truck 52

Restaurant365

FEBRUARY 4, 2021

Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 122

Front of House Back of House Guest Recovery Loyalty Program 122

Restaurant365

DECEMBER 1, 2021

Opening their original location, Carmine’s in New York City in 1990, Alicart family of restaurants has been offering an exciting and unique spectrum of dining. The owners, Chad and Meggie Foust, created Sweet Lou’s so that the entire family can enjoy the dining experience. COMPANY OVERVIEW. concepts for over 30 years.

Hiring 78

Hiring Demo Communication Back of House 78

The Restaurant Times

DECEMBER 26, 2020

While a poor location does not generate enough customer footfall, prime locations come at a high price. Poor Customer Experience. Poor customer experience is often one of the main reasons why restaurants fail. It is also recommended that you regularly analyze the possible reasons for customer dissatisfaction. .

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Touch Bistro

AUGUST 23, 2021

To offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant. Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty. It’s time to get creative! The added benefit?

Design 129

Design 2021 Front of House Sourcing 129

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. And the laminated paper and dry-erase method just gets messy. And compliance?

Management 397

Management Management Email Marketing Point of Sale 397

Restaurant365

MARCH 12, 2021

The owners, Chad and Meggie Foust, created Sweet Lou’s so that the entire family can enjoy the dining experience. Using a template and adding in custom content about company values and culture, Mr. Foust reported that the new page “is so much more professional.”

Hiring 78

Hiring Demo Communication Back of House 78

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. We don't want to reopen the restaurants unless we know that we can provide a safe and healthy work environment and eating environment for our customers. Employee health assessments ???

BOH 368

BOH FOH Food Safety Equipment 368

Apicbase

APRIL 5, 2022

Having no industry experience, Andy concludes that starting a restaurant will be a risky business venture with no guarantee of success. That’s where the franchise expansion model comes into play. If you’re considering this business model, make sure you fully understand what a franchise restaurant is. How To Franchise A Restaurant?

Franchise 52

Franchise Franchising Food License 52

7 Shifts

FEBRUARY 7, 2024

Increased employee engagement and productivity: Less time spent haggling, arguing, and pleading about shifts that they can’t cover is more time spent focused on productive and customer-facing work. Other QSR brands, including Taco Bell, McDonald’s, and Wendy’s, are all experimenting with digital-first or digital-only restaurants as well.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. And the laminated paper and dry-erase method just gets messy. And compliance?

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Table of Contents. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370