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A well-informed team can anticipate issues before they affect the guest. When FOH and BOH teams are in sync, turnover flows naturally without making guests feel rushed. Strengthening that coordination doesn’t take an overhaul, but rather focused shifts in how teams share information and respond in the moment.
How do you maintain smooth communication between FOH and BOH staff? When wait times are longer than expected, a manager who can keep customers informed and satisfied maintains a positive dining experience. The restaurant manager should also be able to inform the team about the issue immediately.
Food industry managers should maintain regular check-ins with their FOH and BOH team members, providing constructive feedback and actively listening to employees' concerns. This sets a positive example for the FOH and BOH alike. Discussing ownership or privileged information with staff leads to rumors and descent.
Once employees are informed of your restaurant’s new safety and sanitation policies , your main challenge will be compliance. Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. Create Sanitation Checklists by Section.
Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use.
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.
Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) and BOH (including cooks, chefs, etc.). This information should be communicated when the guest makes their reservation. Set seating times. I’ve also heard 2 hours which is also very reasonable.
Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure. Your back-of-house (BOH) team should also have some basic customer service training. Your back-of-house (BOH) team should also have some basic customer service training. Who created it?
If you’re relying more heavily on takeout & delivery, and those channels stay strong even after reopen, then you’ll need more BOH staff to keep up with order demand. You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct. Market your grand reopening!
Digitizing your menus can have a powerful impact because the information is typically scraped online by third-party affinity sources, such as Yelp and TripAdvisor, who collect data for their customers. Source More Smartly by Linking FOH to the BOH. AI and digital technology aren’t just for the front of house.
Keeping your office door open is the fastest way to get information about what’s going on at your restaurant. When your team doesn’t have to think about how to communicate, they can more easily share and receive information. Reinforcement makes communication crystal clear and makes it easy for everyone to access pertinent information.
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? What Is Back Of House (BOH)?
We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic.
Psst, even outside of these extraordinary times, this information is also valuable for any restaurateurs that are looking to optimize their operations and get a handle on what they can and cannot control in order to reduce monthly expenses in their restaurant. Your staffing – Let’s say you need to pivot your restaurant to delivery-only.
According to Norton , a data breach is classified as a “security incident in which information is accessed without authorization.”. In a restaurant this can mean a number of things, but in practical terms a restaurant data breach is where guest or company information is accessed and inappropriately used. Sensitive Employee Information.
Here you'll find links to our favorite blog and support articles, information about 7shifts Academy, our social media profiles, and more. FOH Resources. BOH Resources. Restaurant Lingo: FOH, BOH & General Terms : The restaurant industry is loaded with slang. Welcome to our Employee Resources Hub!
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.
For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests.
Use order information with inventory management software for smarter purchasing. TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. Restaurant audience management Restaurant audience management software is a tool that helps track guest preferences and contact information.
As the restaurant industry faces rising expenses and shifting labor dynamics in 2025, understanding and measuring these key performance indicators can help managers make informed decisions, improve scheduling, and boost overall productivity. This way, making decisions will be easy and managing your restaurant will be a total breeze.
FOH Care for customer wellbeing. If you’re considering asking FOH staff to work as delivery drivers , make sure they have valid drivers’ licenses, access to cars that are in good condition, car insurance, and clean driving records. BOH Care for customer wellbeing. Can maintain appropriate distance from customers.
You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Focus on the customer experience.
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.
Immediate Changes at Your Fingertips With Squirrel 11, changes made at FOH on the POS take effect immediately, allowing you to adapt to any situation on the fly. It’s not only faster, but also easier to make adjustments at the front of house (FOH) on the POS rather than to retreat to the office and use Squirrel Back Office.
And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills. Each staff member that leads a training knows basic expectations, and can quickly gather information. An example I have seen in FOH trainings, is a bar training.
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.
We feel people will retain information much better if they’re able to engage and interact in a meaningful way,” says Jen Denis, a chief brand officer of Honeygrow. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.
Un buen horario de restaurante evita errores comunes como programar a un empleado para dos puestos a la vez (como un puesto FOH y BOH), programar a los miembros del equipo para puestos en los que no están entrenados, o poner a las personas equivocadas en el momento equivocado, lo que lleva a que no se presenten.
In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. Data can help you navigate through the complexities of FOH vs. BOH operations. With that information, you can manage and evaluate your restaurant staff more effectively. compared to 39 in 2019.
This information can be transferred to an accounting journal, and later recorded in a general ledger for financial report preparations. However, you need to retrieve information from the team to ensure accurate information is recorded and accounted for. Your FOH and BOH staff members are also major players.
A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. Simply put, FOH is all of the areas that a customer is exposed to during their dining experience, like the host area and dining area.
Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. This information is invaluable if you want to create a happier and more engaged team. Download it for free now. Download: Free Restaurant Server Closing Template.
Most of the panelists started handling tips one way and pivoted when they got new information. And then what do you do with that information to make it a reality?”said Take care of your BOH. Since Michigan allows tip sharing (excluding salaried managers), Miss Kim starts both FOH and BOH staff at the same wage.
POS systems improve kitchen staff communication by streamlining order processing and enhancing real-time information sharing. POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. This means fewer wasted ingredients and happier customers.
Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. “Highly interested customers want access to in-depth information,” he notes. This software helps you assign FOH and BOH staff as well as monitor events to keep everyone on track.
Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. When information is laid out in a visually appealing way, it's easier to digest. Positive teamwork builds strong camaraderie and leaves more staff members satisfied. Making Your Food Service Resume Stand Out. Make it easy on the eyes.
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.
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line.
Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? An item is forgotten.
A contemporary restaurant management software contains data security measures to secure sensitive business information, streamlines your internal operations, links all of the people that make your restaurant work successfully, and keeps track of sales, labor, and inventory data effortlessly. Keep track of cash in and out .
As the owner of a food establishment, this is very valuable information to you. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens.
Enter the kitchen display system (KDS), a digital display that replaces traditional paper tickets, offering real-time order management and communication between front-of-house (FOH) and back-of-house (BOH). A KDS system acts like a seamless bridge between FOH and BOH teams. In fact, 62% of U.S. In fact, 62% of U.S.
Similarly, by training new FOH employees in all FOH roles and all new BOH employees in all BOH roles when they first join the company helps them develop an understanding of how the restaurant functions. This too can help employee morale as performing at an optimal level can build self-esteem. Cross-train your staff.
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 shows your employer that you're a good fit for the role—and tells you if the restaurant is a good fit for you.
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