Restaurant365

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. Keep employee retention in mind.

FOH 97

FOH BOH Hiring Fine Dining 97

Restaurant365

APRIL 19, 2022

However, that number can vary significantly, with QSR on the low end and fine dining restaurants on the higher end. (Do If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

JULY 8, 2021

The rise of off-premise dining. Off-premise dining certainly accelerated during the pandemic. Dining room closures or capacity restrictions drove restaurants to increase their sales through off-premise channels. Is off-premise dining here to stay? Many guests are eager to dine in restaurants again.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 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. It's fine if the story is a grand accomplishment of yours, but spend as much time explaining how it impacted the business as you do yourself.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. Portion control is a responsibility of both FOH and BOH. Not much can spell disaster for a food establishment faster than high or fluctuating food cost.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

FEBRUARY 4, 2021

However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Cross-train Employees.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Reservation-tracking tools use your dining room’s capacity and floor plan, which helps prevent overbooking. You can also focus on training and team-building, which benefits the entire team.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Reservation-tracking tools use your dining room’s capacity and floor plan, which helps prevent overbooking. You can also focus on training and team-building, which benefits the entire team.

Management 195

Management Management Email Marketing Point of Sale 195

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Of course, people will always dine out.

Mobile Ordering 216

Mobile Ordering Front of House Fast Casual Customer Service 216

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. A good system should be easy to use, integrate into your restaurant operations, and require minimal training hours to master. Customer-facing functionality that allows guests to check their waitlist position, make their orders, and inform staff about their dining preferences. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. With the rise of delivery and take-out, restaurants will start getting creative with the in-dining experience. Automation will cause workforce to adjust focus. ”-Food Fanatic Chef Aaron Gregory.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138