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A Comprehensive Guide to Managing Staff Tips in Restaurants

Modern Restaurant Management

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.

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Four Ways to Streamline Reopening Procedures for Restaurants

Modern Restaurant Management

.” 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.

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Restaurant Operations Overview: What You Need to Know

7 Shifts

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.

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Returning to Restaurant Expansion

Modern Restaurant Management

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).

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Restaurant Staff Training 101

7 Shifts

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.

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MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

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.

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ESOPs and Sustainable Restaurant Culture

Modern Restaurant Management

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?