Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 189

Management Management BOH Front of House 189

Modern Restaurant Management

OCTOBER 20, 2023

Using this data to inform marketing efforts brought significant success. This data can help to inform improvements in restaurant marketing, customer experience and your digital presence. As restaurants look to first-party data to inform marketing techniques, they may quickly become overwhelmed by the quantity available.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

Food Business

DECEMBER 17, 2019

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.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

JULY 14, 2020

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.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

JUNE 15, 2020

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.

FOH 179

FOH BOH Food Safety Front of House 179

7 Shifts

NOVEMBER 3, 2021

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.

Audits 370

Audits POS Loyalty Program Information 370

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

7 Shifts

NOVEMBER 29, 2022

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.

BOH 195

BOH Restaurant Law Back of House Front of House 195

7 Shifts

APRIL 3, 2020

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.

BOH 368

BOH POS Influencer Point of Sale 368

7 Shifts

JULY 29, 2020

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.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Lavu

JUNE 4, 2019

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.

BOH 109

BOH FOH Front of House Back of House 109

Lavu

MARCH 13, 2020

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.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Recruiting And Onboarding. Managing Inventory.

Management 52

Management Management FOH BOH 52

7 Shifts

SEPTEMBER 15, 2020

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.

Management 195

Management Management Download Leadership 195

Modern Restaurant Management

SEPTEMBER 2, 2020

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.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Restaurant365

APRIL 19, 2022

With information from your POS system, you can track time for staff alongside sales reports. Your FOH team is essential to maximum sales levels and a great customer experience, so it’s important to track FOH performance over time. Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Modern Restaurant Management

JUNE 15, 2021

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.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

7 Shifts

NOVEMBER 19, 2021

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.

Front of House 370

Front of House Back of House FOH BOH 370

Sling

MAY 9, 2023

But as businesses go online, a good security program will also address (and help prevent) the theft of valuable digital information from restaurant computers. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. wine, spirits, caviar, etc.)

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Touch Bistro

MARCH 25, 2021

Instead, we want to provide you with the tools and information you need to prevent turnover and create a great first impression with new hires. Some restaurants (those with a small staff, for example) might assume that an informal onboarding process – something semi-structured but largely ad hoc – will suffice.

Hiring 52

Hiring Employee Relations FOH BOH 52

Lavu

FEBRUARY 14, 2020

As you develop the restaurant employee handbook, view it as an ongoing training resource instead of just a categorical list of rules, and separate the information into categories: Performance and Appearance Policies . There are several job functions in both the FOH and BOH and all need detailed appearance standards. Labor Laws.

FOH 78

FOH Social Media Restaurant Law Food Safety 78

Xtra Chef

MAY 13, 2020

You can then easily access, evaluate, and share expense information across your team and locations. Seamlessly share information between FOH, BOH, and accounting. Once invoices are captured, xtraCHEF applies optical character recognition (OCR) to digitize line-item detail and make each document searchable.

Front of House 79

Front of House Back of House FOH BOH 79

Restaurant365

FEBRUARY 4, 2021

One essential tool for controlling labor costs is using sales forecasting , pulling historical sales information from your POS to help you project your sales and demand in comparable time periods. Leverage this information by scheduling the different areas of your restaurant separately. Forecast to Optimize Labor Cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

JULY 8, 2021

Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Restaurant365

DECEMBER 1, 2021

When managers want to hire someone, they fill out the new hire sheet with complete information. Not only are managers ensured to get all the information they need, but payroll is also kept in the loop. Once an employee is hired, and information sent to payroll, Sweet Lou’s is saving time again on the onboarding process.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

MARCH 12, 2021

When managers want to hire someone, they fill out the new hire sheet with complete information. Not only are managers ensured to get all the information they need, but payroll is also kept in the loop. Once an employee is hired, and information sent to payroll, Sweet Lou’s is saving time again on the onboarding process.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

JUNE 22, 2021

While the focus for food waste reduction usually lies with the back of house (BOH), a significant amount of food waste can also come from front of house (FOH) errors. With this information in hand, you can make strategic decisions about how to address any employee issues. Train Staff to Reduce Errors. Server errors? Prep errors?

Compost 88

Compost Food Waste Front of House 88

Lavu

NOVEMBER 8, 2019

Every foodservice operator has three fixed expenses: Restaurant Labor—The cost of all employees on the payroll in management, FOH, and BOH. Occupancy Expenses—These are the costs of existing in a brick and mortar location ( or food truck ), including rent, property taxes, and insurance. Unavoidable Restaurant Expenses.

Management 85

Management Management Food Truck Cash Management 85

Sling

JULY 14, 2020

Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. Your restaurant’s back of house (or BOH) usually includes the kitchen and employee-only area that regular customers never see. Front Of House. Back Of House. And that’s just the tip of the iceberg!

Front of House 78

Front of House Back of House Food Supply Recycling 78

Lavu

JANUARY 15, 2020

Normally, a bank will require a lot of information and reassurance before approving a loan for a restaurant business. However, it is important to consider the amount of information disclosure needed and the loan amount you can raise from a lender. . Buy or replace back of house (BOH) and front of house (FOH) equipment.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . This ensures a greater level of accuracy in the restaurant accounting processes.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

JANUARY 21, 2020

It involves taking control of your accounts and making sense out of your business financial information. To ensure you get the best out of your financial information, you should work closely with your accountant to generate financial reports in a consistent and timely manner.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

7 Shifts

MAY 11, 2020

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!

BOH 368

BOH FOH Food Safety Equipment 368

7 Shifts

DECEMBER 18, 2023

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.

Management 397

Management Management Email Marketing Point of Sale 397

The Restaurant Times

DECEMBER 26, 2020

Lack of accurate information about how the UAE restaurant industry operates ultimately leads to the failure of businesses. You can streamline both FOH and BOH operations through your restaurant POS, help you save on both money and labor. The reports need to be reviewed every day by the owner to keep track of the business.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

The Restaurant Coach University

JANUARY 30, 2017

The restaurant industry is notorious for the divide between the Front of the House (FOH) and the Back of the House (BOH). You need to adopt a system that allows you to track information, notes, and keep on top of all the little details that come with being a leader. Tear down the walls.

Management 70

Management Management Front of House Leadership 70