Modern Restaurant Management

JULY 18, 2024

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. Communication Open and honest communication is essential in preventing burnout.

Management 474

Management Management FOH BOH 474

Modern Restaurant Management

MARCH 14, 2025

Every kitchen operates under pressure, but small inefficiencies—lost tickets, misheard orders, inconsistent timing—can mean the difference between a smooth service and total chaos. The Chaos of the Line In a kitchen like The Bear's, the brigade system is the backbone of operations.

Front of House 221

Front of House Back of House FOH BOH 221

7 Shifts

NOVEMBER 14, 2024

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. Focused training also speeds up the onboarding process.

Training 195

Training Kitchen Safety Food Safety Customer Service 195

7 Shifts

MAY 31, 2021

That's why restaurateurs rely on restaurant operations. With clearly defined and enforced restaurant operations, restaurants achieve maximum efficiency and profitability. But the term itself is broad enough to impose a simple yet essential question: what exactly is the concept of restaurant operations? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

OCTOBER 12, 2022

Servers, sometimes other FOH staff. Ensures that BOH staff receives a share of tips. Servers, other FOH staff. All servers or cashiers, other FOH staff. It could also incentivize other FOH employees like bartenders and bussers to work faster and alongside highly-tipped servers to earn a portion of their gratuities.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

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 449

FOH BOH Food Safety Front of House 449

7 Shifts

SEPTEMBER 1, 2022

At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. If the BOH staff is constantly shouting “86!”

Definition 360

Definition BOH FOH Front of House 360

Goliath Consulting

APRIL 10, 2023

From refrigeration to HVAC, there are multiple things you can do to ensure your restaurant operates free of preventable mechanical woes that stand in your way of a successful summer season. An HVAC unit that is operating at sub-par levels can cost up to 50% more than a serviced unit!

Front of House 386

Front of House FOH BOH Back of House 386

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. As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources.

Marketing 508

Marketing Social Media Mobile Ordering Website Management 508

Modern Restaurant Management

FEBRUARY 15, 2022

The labor crisis has not been limited to just FOH or BOH operations staff. This growth in sales warrants additional staffing, giving employees the additional hours and pay they are looking for to stay satisfied with their employer. Marketing Automation to Maximize Team Bandwidth.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Create task items for each high-traffic surface (doors, chairs, etc.), Guest and employee restrooms.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

MAY 11, 2020

But reopening your restaurant isn’t as simple as flipping your ‘open’ sign around (we wish), and there’s a lot to consider from an operational standpoint before the big day. 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.

BOH 368

BOH Food Safety FOH Equipment 368

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. Smart operators are finding ways to connect supply chain technology with front-of-house demand. Try Different Technologies to Make Operations Super-Efficient. Smart restaurant operators are giving customers samples and recording the data to ask later how they enjoyed them.

Technology 508

Technology Loyalty Program Front of House Online Ordering 508

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. They should pay plenty of attention. Backup plans are helpful.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

7 Shifts

AUGUST 5, 2020

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Many have POS integrations and can automate tickets for the back-of-house (BOH) team. Determine who will be responsible for delivering orders to customers. However, these tools usually come with steep fees.

Delivery 341

Delivery Food Front of House Email Marketing 341

7 Shifts

JULY 14, 2020

Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Ask them to verify that your ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.

Management 370

Management Management Kitchen Safety Equipment 370

7 Shifts

JANUARY 7, 2020

An engaged staff is crucial for smooth operations, satisfied customers, a strong workplace culture, and high profits. 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 Certification BOH 349

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. For example, you might notice that you’re spending an inordinate amount on napkins.

BOH 368

BOH POS Influencer Point of Sale 368

7 Shifts

AUGUST 21, 2024

With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous. Menus and operating hours can change often. Have a Process for Change Management Restaurants are dynamic businesses.

Communication 370

Communication Front of House Back of House Mobile Ordering 370

Modern Restaurant Management

MAY 14, 2024

One hourly FOH employee, one hourly BOH employee, and one salaried manager. We figured out that an ESOP committee was a strong engine of communication, and we created one that had three members from each of our five restaurants.

Sustainability 472

Sustainability FOH BOH Take-out 472

Modern Restaurant Management

AUGUST 4, 2022

This perfectly demonstrates how the industry operated back then. 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

Lavu

FEBRUARY 10, 2020

It’s when things get busy that these dysfunctions transform your restaurant team into a discombobulated mass of opposing operations and communications. This is nowhere as obvious as the relations between chef and FOH staff. . Below, we suggest several ways to improve relations with your chef and FOH staff. Menu Education.

FOH 88

FOH BOH Employee Relations Communication 88

7 Shifts

DECEMBER 16, 2020

Evolving restaurant operations during COVID-19 At the start of the COVID-19 pandemic, like many restaurants, The Snug closed its doors to diners. After two months, they reopened with just the four main co-founders running the operation. Here’s how they evolved their operations to sustain their business during the pandemic.

Back of House 284

Back of House FOH Front of House Point of Sale 284

7 Shifts

JANUARY 14, 2021

self-operated delivery The breakdown of restaurants offering delivery by type 2020 gave us delivery and pick-up options galore, as restaurants leaned heavily into these options due to pandemic-related restrictions. Before the pandemic, shifts in FOH, BOH, and others (managers, drivers,) were split fairly evenly.

2021 195

2021 Delivery Front of House FOH 195

7 Shifts

DECEMBER 18, 2023

These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. This information can then influence your marketing initiatives.

Management 397

Management Management Email Marketing Point of Sale 397

Lavu

MAY 30, 2025

In this article, we highlight the top six KPIs every restaurant should monitor to stay competitive and maximize operational performance. Front of House Labor Cost Percentage: Essential Restaurant Labor KPI Insights This KPI reveals the percentage of employees out of the total workforce that manages FOH activities.

2025 78

2025 FOH Point of Sale BOH 78

7 Shifts

FEBRUARY 7, 2024

ChowNow : Online ordering, marketing, and operations with a commission-free marketplace and a smart dispatching system. TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. Square: Widely used in small retail, Square offers a restaurant-specific POS as well. Owned by Toast.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

NOVEMBER 3, 2021

With the potential for serious financial impact, it's imperative that restaurateurs and operators pay attention to the impact cybersecurity can have on your business, and your bottom line. The most important ones for restaurateurs and operators to be aware of are: POS Data. Types of sensitive data in a restaurant.

POS 370

POS Audits Loyalty Program Information 370

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. 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 roles of BOH and FOH staff are intertwined yet distinct.

Back of House 52

Back of House FOH BOH Front of House 52

Lavu

JUNE 20, 2025

From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.

Technology 78

Technology 2025 Online Ordering Fast Casual 78

Restaurant365

JUNE 9, 2021

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. What’s the value of a customer?

FOH 78

FOH BOH Front of House Customer Experience 78

Restaurant365

JUNE 15, 2021

The data is always there—but it’s up to you as an owner or operator to use it. 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.

BOH 78

BOH FOH Back of House Point of Sale 78

Squirrel Systems

JUNE 10, 2025

That’s why our Squirrel 11 product is designed to help you manage your operations seamlessly, without ever having to leave the floor. 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.

POS 52

POS FOH Front of House BOH 52

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 322

Front of House Back of House Guest Recovery Loyalty Program 322

Lavu

MAY 2, 2025

Effective communication between front-of-house and kitchen staff is essential for smooth restaurant operations. POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Automatic order routing: Sends orders to the correct kitchen stations (e.g.,

Communication 78

Communication POS Front of House FOH 78

Black Box Intelligence

FEBRUARY 18, 2022

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. For full service restaurants, we also track employees per unit (FOH). compared to 39 in 2019.

FOH 40

FOH BOH Front of House Back of House 40

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. If you think Uber Eats and Grubhub have already had a big impact on the way restaurants operate, just wait.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539