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Back-of-House (BOH) : Sharing with BOH staff is less common but increasingly considered to ensure equity. Cross-Functional Support: When BOH staff steps up during busy shifts to assist with customer needs. Documentation : Keep detailed records of tip distribution to address concerns with transparency.
.” Restaurant managers who develop clearly-documented policies, operational checklists, and clear communication systems can simplify the process for everyone. If you haven’t already, prioritize updating your restaurant’s existing policies and operating procedures in writing. Employee well-being.
That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.
If you’re operating a thriving restaurant business on the other side of the pandemic, that might mean you have a concept with legs to expand beyond your current location(s). The answer is by building a solid foundation, establishing strong operational structures and genuinely knowing and leveraging your core competitive advantage(s).
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. Both restaurant owners and workers want to contribute to the restaurant's operations faster. When creating a training plan, you must distinguish between these two areas.
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 initial cost is almost $500,000 to get all of the pieces in place, and create the plan documents, and submit it to the government agency that oversees it. One hourly FOH employee, one hourly BOH employee, and one salaried manager. Chef Justin Cucci What was the process and challenges of implementing the plan?
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Not sure if something got done earlier in the week?
With the potential for serious financial impact, it's imperative that restaurateurs and operators pay attention to the impact cybersecurity can have on your business, and your bottom line. The most important ones for restaurateurs and operators to be aware of are: POS Data. Types of sensitive data in a restaurant.
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.
Whether you’re a seasoned operator or just getting started, understanding the numbers behind your business can mean the difference between breaking even and breaking records. In this guide, we’ll break down key accounting strategies and tools that help streamline operations and boost your bottom line in 2025.
Or use a more traditional but easy to read restaurant resume template design for Google Documents. Understanding and adhering to these best staff communication methods and channels is key in smooth restaurant operations. Management needs to trust everyone to take their work seriously to keep the operation of the business flowing.
Where minimum wage rates have reached $15, the tipped rates look like: Food service workers: $10 cash wage, $5 tip credit Multi-state operators should be aware that New York's minimum wage for tipped employees is higher than in any of its neighboring states. However, its tip credit is actually lower than New Jersey’s.
Where minimum wage rates have reached $15, the tipped rates look like: Food service workers: $10 cash wage, $5 tip credit Multi-state operators should be aware that New York's minimum wage for tipped employees is higher than in any of its neighboring states. However, its tip credit is actually lower than New Jersey’s.
Efficient and effective restaurant operations don’t just happen. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Table of contents What is restaurant operations? They take purposeful planning and work to build and maintain.
Technology improves back-of-house (BOH) operations by bringing efficiency, accuracy, and streamlined processes. This blog will explore the details of the tech tools and technologies used in the restaurant’s BOH. This underscores the pivotal role of data utilization in driving operational efficiency and financial success.
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Not sure if something got done earlier in the week?
They’re customizable documents that cover all bases for specific tasks, and you can share them with your team members before their shift so they know exactly what tasks they have to complete on the day. That’s where our restaurant management checklist templates come in. Download it for free now.
But other changes are coming soon that will likely affect every restaurant and restaurant group operating in the state. Restaurants that use mandatory tip pools and then share those tips with non-tipped workers (like BOH staff) can’t use tip credits. What is the minimum wage in Colorado? What is the tipped minimum wage in Colorado?
In 2019, a National Restaurant Association survey found that 78% of restaurant operators considered off-premise dining to be a strategic priority. Save time and reduce touch by uploading documents to a cloud. These paper problems can be solved by converting your back of house operations to run on cloud-based restaurant technology.
But other changes are coming soon that will likely affect every restaurant and restaurant group operating in the state. Restaurants that use mandatory tip pools and then share those tips with non-tipped workers (like BOH staff) can’t use tip credits. What is the minimum wage in Colorado? What is the tipped minimum wage in Colorado?
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. Unavoidable Restaurant Expenses.
At xtraCHEF, we believe that technology, especially in the back of house and back office, will play an ever-increasing role in the future of restaurant operations and uncovering new avenues for money and time savings. The Accounts Payable (AP) process is one of those operational areas in which technology can make a major difference.
Going by the statistics, 60% of restaurants shut down their business within the first year of operations, and up to 80% of restaurants close operations within the first five years. Lack of accurate information about how the UAE restaurant industry operates ultimately leads to the failure of businesses. Pilferage And Thefts.
A well-developed employee handbook is the foundation for streamlined operations at any restaurant. You may decide that the best way to give information is to create a bundle of documents that include health and safety procedures, industry standards, employee forms, and working conditions. It’s the holy grail of your business. .
Automate your restaurant’s operation for efficiency and scalability. Restaurant automation is the use of technology to simplify and improve restaurant operations. Back of house (BOH) operations are complex and have many moving parts. What Front-of-House Operations Can Restaurants Automate?
Optimizing Operational Efficiency with Technology and Training We cannot underscore the critical role of technology and training in enhancing operational efficiency. This approach will drive operational efficiency and positively impact your business with easy-to-use, low-cost, and durable tools for day-to-day food safety practices.
Running a multi-unit restaurant business is a complex operational challenge. With 96% of restaurants planning to expand , operators are looking for the best software to manage BOHoperations like inventory, recipes, production, and scheduling. Here’s how to stay in control of the back of house.
Any delay in reporting can have dire consequences on your business operations and can be extremely costly in the long haul. Although you may want to focus more on the restaurant operations side of things rather than understanding the complex nature of restaurant accounting, understanding this is equally important. Chart of Accounts.
You aren’t involved in the day-to-day operations of the franchised locations, so the keys to success in restaurant franchising are different from those of corporate sites. Your restaurant operations manual ensures consistent quality over time. That’s where your operations manual comes in. As a franchisor, things are different.
If you use a payroll software that integrates with your POS, like Push Operations , the data collection process can be completely automated. Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. Your checklist should be a living document; update it as your business grows.
The right restaurant management software significantly enhances efficiency and control of operating costs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?
In food service and hospitality, paying attention to BOH hygiene protocols will increase the risk of illnesses among customers and employees. Setting the Standard: Establishing Clear Hygiene Protocols Clear and documented hygiene protocols are vital across industries, particularly in commercial kitchens and hospitality.
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? | A Guide For Managers June 2020 How Do I Manage Millenials?
" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. " – Maria, Restaurants - February 2024 "SpotOn is a great restaurant POS and helps us operate our daily business.
But when adopting tech, it’s important to also recognize that changes to processes and operations must happen to make new tech as effective as possible. But if you’re still relying on manual practices, such as paper checklists, email blasts, and spreadsheets, this uptick in collected data will easily overwhelm your operations.
“Create a space where it's easy to do the right thing because it's established, it's set up for you, you have everything you need at your disposal, and you're focusing on the right things,” explains Laura Bien, Director of Operation Services at Salt & Straw , a 30-location ice cream chain based in Portland. Provide equal opportunities.
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