7 Shifts

NOVEMBER 12, 2020

Culture training Employee turnover costs the hospitality industry more than $5,800 per employee. Customer service training Customer service is the cornerstone of hospitality. Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure.

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

AUGUST 21, 2024

With the industry facing a 73% annual turnover rate and poor communication being the number one reason staff quit , there is a lot that effective team communication could do to improve the hospitality industry. With even simple adjustments, improving communication in the workplace can lead to tremendous results in the hospitality industry.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Modern Restaurant Management

AUGUST 4, 2022

In a restaurant, it takes time and effort to build the relationship and break the separation between FOH and BOH, but it is extremely important to know what’s going on, even if you’re not in that position.

Back of House 474

Back of House Front of House Communication FOH 474

7 Shifts

SEPTEMBER 20, 2022

How to Succeed as a Restaurant Employee: Top Qualities : Learn how to succeed as a restaurant employee and set your hospitality career up for growth and success. FOH Resources. BOH Resources. Restaurant Lingo: FOH, BOH & General Terms : The restaurant industry is loaded with slang. Stuff you should know.

FOH 195

FOH BOH Social Media Fine Dining 195

7 Shifts

FEBRUARY 7, 2024

TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. SevenRooms : A guest experience and retention platform built for the broader hospitality industry. Square: Widely used in small retail, Square offers a restaurant-specific POS as well.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

EATER

JUNE 26, 2020

In Chicago, Michael Schultz, who runs the Fairgrounds Coffee chain and the hospitality group Infuse, says he has been “getting a lot of applicants, very talented people who typically otherwise wouldn’t be available.” “Restaurant employment will rebound slowly because demand will be far lower than normal, likely at 40 percent of normal.”.

Front of House 322

Front of House Back of House Guest Recovery Loyalty Program 322

Food Business

DECEMBER 17, 2019

I think there are two basic types: occasional workshops to improve hospitality, and an ongoing educational series of workshops that are staff led. HOSPITALITY FOCUSED WORKSHOPS Whether you create a workshop, or bring in someone, the goal is the same: to improve the guest experience. That’s why there is value in workshops.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

NOVEMBER 29, 2022

We invited four restaurateurs from diverse backgrounds to talk about their philosophies on tipping: Ksenia Adams - Tech Lead, Human Capital Systems @ Union Square Hospitality Group in NYC. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Soigné Hospitality , however, found success without tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

TastyIgniter

MAY 12, 2024

This blog post provides valuable insights on how to improve restaurant excellence by focusing on both front-of-house (FOH) and back-of-house (BOH) operations.

Front of House 96

Front of House Back of House FOH BOH 96

7 Shifts

NOVEMBER 3, 2021

Given the nature of how restaurants operate —with complex systems in the FOH and BOH —ensuring that receive orders, collect payment, and pay teams—here are numerous areas of the business that could be breached. Types of sensitive data in a restaurant. How Criminals Get Access to Your Data.

POS 370

POS Audits Loyalty Program Information 370

7 Shifts

SEPTEMBER 26, 2022

Food Service, Kitchen, & Hospitality Tech. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. If this is your first time in a hospitality role, highlight transferable skills from past jobs. Positive teamwork builds strong camaraderie and leaves more staff members satisfied. Probably not.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

OCTOBER 2, 2019

Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. In the hospitality business, restaurants especially, we might spend more time and [even] holidays together, more than our own family.” We reached out to Sai J.,

Management 285

Management Management Communication Back of House 285

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.

BOH 148

BOH Back of House Front of House Employee Relations 148

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: www.food-management.com. 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 Food 78

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Hospitality is the new "secret sauce" that many industries are using to differentiate.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Black Box Intelligence

SEPTEMBER 21, 2021

Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. Bringing out an incorrect order to a table will automatically half your food cost of the sale, if not worse.

Management 68

Management Management FOH Fast Casual 68

Modern Restaurant Management

MARCH 11, 2025

These changes have challenged operators to adapt, but they’ve also reinforced the resilience and innovation that define the hospitality industry. In Nashville, TN staffing shortages in hospitality were at an all time high as a result of the meteoric growth of the city and its tourism. Five times a day! PIRG Education Fund.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

The Restaurant Times

NOVEMBER 24, 2020

In the hospitality industry, the level of service quality depends to a great extent on the restaurant staff. Good restaurant staff training is one of the best ways to maintain coordination and efficiency in FOH and BOH operations. Along with quick and efficient service, customers now also want hygienic handling of their orders.

Training 52

Training Management Management Tip Distribution 52

Gourmet Marketing

SEPTEMBER 22, 2021

Hospitality Online. The site is perfect for advertising BOH and FOH positions. Poached enables restaurant and hospitality managers to hire professionals quickly in major U.S. Hospitality Online. It’s more generally hospitality-focused, but features over 20,000 businesses. Jobs On The Menu. Craigslist.

Hiring 52

Hiring Website Management Advertising Social Media 52

Sling

AUGUST 9, 2023

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? |

Article 78

Article 2023 2022 2021 78

Apicbase

APRIL 5, 2022

Some of the leading brands in hospitality around the world are franchises, such as Marriott International, InterContinental Hotels Group, and Sheraton. 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.

Franchising 52

Franchising Franchise Food License 52

Apicbase

MARCH 3, 2023

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. The human factor, don’t get us wrong, contrary to what is claimed sometimes, people are at the heart of hospitality. But people make mistakes.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. 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. The most important of those details is your cost baseline.

Menu 52

Menu Point of Sale Pricing Take-out 52

Touch Bistro

APRIL 7, 2021

According to a study from the Center for Hospitality Research and Cornell University, the average cost of replacing just a single hospitality employee is $5,864. Perhaps the most obvious impact of a high restaurant turnover rate is the cost of hiring new employees.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Modern Restaurant Management

JUNE 25, 2024

In fact, the storyline of season one was "dead accurate" to experience of starting in restaurant hospitality, said Gabe Topping, Account Executive at inKind. The chef was patient with me (for the most part) and patient with the rest of the crew, both FOH and BOH. 9 Park and other established Boston restaurants.”

Front of House 447

Front of House Back of House Employee Relations FOH 447

Apicbase

JUNE 16, 2023

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Ideally, you want zero variance, but shrinkage is unavoidable in the hospitality business.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

NOVEMBER 3, 2022

Look for groups like The Multicultural Food & Hospitality Alliance that run webinars and seminars. The hospitality industry had a reckoning when a group of women exposed abuse from prominent chefs. Leo Weekly published a survey of women in hospitality. And how many of those women work in the FOH rather than the BOH?

Leadership 195

Leadership FOH BOH Website Management 195

Modern Restaurant Management

DECEMBER 28, 2020

Rick Camac, Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). 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. Angela Hart, Solutions Director North America, Fourth.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

7 Shifts

JANUARY 10, 2024

Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? Getting buy-in from FOH staff is crucial, especially servers. Lula’s website notes that “adding a service fee helped us to increase the average wage of the kitchen worker by more than 25%.” What prompted the change?

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? Getting buy-in from FOH staff is crucial, especially servers. Lula’s website notes that “adding a service fee helped us to increase the average wage of the kitchen worker by more than 25%.” What prompted the change?

Front of House 195

Front of House FOH Customer Service Back of House 195

Modern Restaurant Management

APRIL 29, 2025

shorter hours, more work gotten done) (37 percent) By delegating tasks that don’t require a human touch, operators can maintain their focus on the art of hospitality and delivering superb guest experiences – despite juggling the impacts of external factors. A study from SevenRooms reported 79 percent of U.S. in K-12 schools.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488