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How do you prepare your team for special events or holiday rushes? Can you give an example of how you’ve managed a large event or special occasion at a restaurant? How do you maintain smooth communication between FOH and BOH staff? As a restaurant manager, how do you prepare your team for special events or holiday rushes?
Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. Source More Smartly by Linking FOH to the BOH. In the best of circumstances, they should be linked to inventory and automated kitchens.
Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.
Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. A charity event. For example, At Andolini's in Tulsa, OK, owner Mike Bausch hosts an annual “Andomania” event.
Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Use the right inventory management systems. Cultivate relationships with a handful of suppliers.
Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit.
After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Employee scheduling for your restaurant can be the most stressful part of your job.
Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.
Inventory management Inventory management software helps you monitor your restaurant’s stock levels. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Additionally, inventory management tools can help you prevent unnecessary waste.
One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. Restaurant managers do it all. So any cheat sheet or template is a huge bonus to save time on the more tedious jobs.
You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Offer ticketed events.
While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.
However, while you can adjust your food cost, optimizing your food cost isn’t a one-time event. Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Train Kitchen Staff on Proper Storage. Train Staff to Reduce Errors.
Many restaurant owners had believed they would be covered in the event of something like the pandemic, and found themselves without a safety net. Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges.
Hiring a social media marketing manager can take a lot of the burden off the FOH/BOH managers — or management in general — and give them more time to focus on perfecting the day-to-day operations of the business. Give it some thought and get creative and we’re sure you’ll come up with some pretty cool contests of your own.
In other words, it provides a snapshot of day to day events and what they mean financially. By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Some of the assets include equipment, premises, inventory, and straight cash. Concluding Remarks.
streamlining inventory management, . Several restaurants use it to stay connected with their customers and tell them about the latest news, special events, promotional offers, and discounts. Operators can lessen shrinkage that results from waste and theft by using its accurate tracking of sales, purchases, and inventory.
You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Buy or replace back of house (BOH) and front of house (FOH) equipment. Recover after a major disaster or event hit the business. Make payments to employees, from managers to dishwashers.
The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.
The Joseph Decuis website reminds visitors that a special event is more memorable when celebrated in an exceptional location. If your restaurant can handle it, mention that special events are welcome and tell website visitors how you can make that event the best it can be. Source: TacoBell.com. Source: PastariaStl.com.
Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.
Setting realistic restaurant goals will help you overcome unforeseen events, such as bad weather and recessions. The best way to achieve this is by equipping the front and back-of-house (BOH) staff with efficient tools such as a kitchen display system (KDS) and a point of sale (POS) system. Therefore, it is essential to plan ahead.
Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. This is your inventory from which all your recipes are created. Learn more: Restaurant Inventory Management Software. You’re done.
Create a dedicated franchise program page on your website, include it in your social media strategy, and attend relevant tradeshows and networking events. 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. Organic marketing is priceless!
Restaurants may compete by creating more and more elaborate experiential dining, whether it's adventuresome, like dining in the dark, or communal, where our social media habits organize dining events with like-minded individuals. Zebra Technologies Retail Industry Consultant Mark Delaney.
For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between.
Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Patrick's Day remains a crucial event for beverage suppliers and operators, particularly in cities with rich Irish heritage like Chicago and Boston.
This means the ability to handle payments, process orders, send tickets to the kitchen, provide detailed reporting, and offer inventory management. People don't want to have their credit card go out of sight and into the BOH where people are doing god knows what with it. Desi Saran, CEO and Founder of Sweetberry.
GreenPoints™ This Certified Green Restaurant® has 100 percent LED lights, Green-e Energy Certified Green Wind Power that offsets 100 percent of energy usage, and BOH and FOH composting. Rushmore in Keystone, South Dakota has implemented 80 environmental steps and earned 477.65
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