7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. We're a prix fixe menu.

FOH 195

FOH Front of House Customer Service Back of House 195

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.

BOH 368

BOH FOH Food Safety Equipment 368

7 Shifts

NOVEMBER 12, 2020

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. Do you often host business banquets?

FOH 307

FOH BOH Food Safety Customer Service 307

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 186

Management Management BOH Front of House 186

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Food cost tracking tools include Meez and MarginEdge.

Management 398

Management Management Email Marketing Point of Sale 398

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. An example I have seen in FOH trainings, is a bar training. Certainly a good training is necessary when the menu changes seasonally.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

JANUARY 7, 2020

While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. How can you afford bonuses?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

APRIL 3, 2020

During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. The areas which you can control and what you can do about them include: Your menu – A quick option to drastically cut expenses is to create a new, limited menu.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

OCTOBER 20, 2023

Special Menu Item: First-Party Data There’s now an emphasis on leveraging first-party data based on the assets that brands already own, such as opt-in email lists and other forms of existing customer relationships. And as of May 2023, OpenTable is now connecting more than 1.5 billion consumers with restaurants every year.

Marketing 193

Marketing Loyalty Program Email Marketing Coupons 193

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

NOVEMBER 29, 2022

Everything was built into the menu price. I wanna point out, part of the challenge was that building everything into the menu price for an Asian restaurant was met with pushback that an ethnic restaurant needed to be a little cheaper. Take care of your BOH. The restaurant initially opened with no tipping or service charge.

BOH 195

BOH Restaurant Law Back of House Front of House 195

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

Modern Restaurant Management

JUNE 24, 2021

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Can they view your menu online? As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. Can customers find you?

Marketing 199

Marketing Social Media Mobile Ordering Website Management 199

Modern Restaurant Management

APRIL 27, 2022

Choose a Minimal Menu for the Day. By simplifying your Mother’s Day menu and opting for a prix fixe menu or a specials menu, you can make the workload a lot lighter on your kitchen staff. While a minimal menu can help, increasing labor is the best choice if possible.

Management 209

Management Management Customer Experience Reservations 209

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Food cost tracking tools include Meez and MarginEdge.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

MAY 31, 2021

By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. Operations Management.

Operations 363

Operations Inventory Hiring Customer Service 363

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 3, 2022

My managers also used code names based on menu items to “rate” female customers. I turned to him in that moment and said, 'Name any item on that menu.'” And how many of those women work in the FOH rather than the BOH? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated.

Leadership 195

Leadership FOH BOH Website Management 195

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 Restaurant Law 148

Modern Restaurant Management

FEBRUARY 15, 2022

Tocaya uses digital tableside ordering to give customers the option to quickly view the menu and reorder items without having to interact with staff or wait in line. With restaurant loyalty technology, brands get to know their customers deeply, such as their preferences for everything from menu items to visit frequency.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

Lavu

MARCH 13, 2020

For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen.

FOH 78

FOH Mobile Ordering BOH Front of House 78

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

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 89

Fast Casual BOH Fine Dining FOH 89

7 Shifts

SEPTEMBER 26, 2022

A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Menu item creation and menu building. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

The Restaurant Group

NOVEMBER 19, 2019

The best place to start is by creating recipes with costings for each item on your menu. The result from these calculations will be used along with your menu mix to determine the food cost goal for your restaurant. Portion control is a responsibility of both FOH and BOH. This allows you to find the food cost per diner.

Management 68

Management Management FOH Fast Casual 68

Hot Schedules

MAY 21, 2020

David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. We can apply it to get the numbers up.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

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. By sending out your restaurant server closing template to your team members before they start their shift, they will know exactly what’s expected of them.

Management 195

Management Management Download Leadership 195

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. In fact, the automating and upselling that occurs through predictive digital menus can lead to better management of inventory levels, preserving shelf time on low stock items, say onion rings, and recommending overstocked items such as fries.

Technology 199

Technology Loyalty Program Front of House Online Ordering 199

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.). Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times. How should a restaurant best promote its outdoor space?

Outdoor 199

Outdoor Fine Dining Dine-in FOH 199

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Or that your high-ticket menu items are flying out of the kitchen on Wednesdays and Thursdays but not on Fridays. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And to get to it, you need accurate menu costings. What is menu costing?

Menu 52

Menu Point of Sale Pricing Take-out 52

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 5) Abide by health and safety standards Abiding by local, state, and federal health and safety standards is essential if you want your restaurant operations to be successful.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

The Restaurant Times

SEPTEMBER 16, 2021

The need to facilitate multiple payment options, inventory tracking, automated analysis, quick service, centralised recipe and menu management, and customer relationship management (CRM) is boosting the demand for restaurant point-of-sale (POS) software over this period. It is likely to expand at a CAGR of 6.4 percent between 2021 to 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

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. As a manager, planning and organization will become a bigger part of your job.

Management 285

Management Management Communication Back of House 285

Restaurant365

FEBRUARY 4, 2021

For example, dinner, with multiple courses and drinks, may require a different SPLH than a quick-turnaround breakfast menu. 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. If your SPLH is quite.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78