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The perennial tension between front-of-house (FOH) and back-of-house (BOH) staff is a persistent challenge within the foodservice industry. appeared first on The Official Wasserstrom Blog.
There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
Can you provide an example of how you’ve improved employee performance through training? How do you maintain smooth communication between FOH and BOH staff? Can you provide an example of how you’ve improved employee performance through training?
These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. Additionally, they are rejiggering the flow and layout of the BOH to serve more drive thru orders, as well as reducing some dining area to add dedicated space where customers or delivery drivers can pick up orders.
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. Train, Teach, Mentor A great restaurant manager is also a great teacher and mentor.
It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.
Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. If you’re following the Restaurant Reopening Blueprint’s guidelines, you will be breaking FOH into two teams: Restaurant Safety and Customer Engagement.
” Addressing Barriers to Staff Alignment Communication often breaks down when deeper issues go unchecked, like high turnover, inconsistent training, or misaligned priorities between front and back of house. Turning Insight Into Action Clear and real-time communication should be a core part of staff training.
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.
As restaurateurs, we like to think we can handle every issue that arises in our buildings, but trained professionals know exactly which problem areas to inspect. HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation.
It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.
However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key. The labor crisis has not been limited to just FOH or BOH operations staff. Difficulty in attracting and hiring employees is certainly at the crux of the labor shortage crisis.
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.), Understand cleaning vs sanitizing ??
When you decide who is responsible for managing delivery orders, train those staff members on the processes they need to follow, how they should communicate delays to customers, and the tools they need to use to fulfill orders. Many have POS integrations and can automate tickets for the back-of-house (BOH) team.
Whether you own a small restaurant (and manage the dining room yourself) or work with a group of managers, make sure that you (or the FOH and BOH managers) are trained to put out the fires that will inevitably come up. No matter how much planning you do in advance, some things will ultimately still go wrong throughout the day.
.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Your staff schedule post-COVID may look very different than your pre-COVID schedule.
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. When a new employee’s training consists of multi-sensory steps, he’ll learn new concepts more easily.
What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) BOH Ask potential chefs, cooks , dishwashers, and bussers these questions in job interviews. Why do you want to work here?
You can provide staff with professional development opportunities through online courses , cross training, and shadowing. Give employees certificates for completing certain courses or training milestones. For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed.
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)?
Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff reopening orientation and training sessions.
It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? FOH Care for customer wellbeing. BOH Care for customer wellbeing. What PPE will you provide? Can maintain appropriate distance from customers.
For a more thorough breakdown, we recommend performing the same calculation for each department: FOH staff BOH staff Bar staff Cleaning staff Delivery staff Management The top two departments to look at are the FOH and BOH.
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. Scheduling.
Without proper organization and well trained staff no tool or magical app will matter. 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.
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. Speeding up these daily tasks helps your team stay organized on the job.
It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Cross-Train Your Employees. Cross-training restaurant employees can also be beneficial for their career advancement. Let's take a look at these 11 best practices for restaurant scheduling.
Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. Opt for trial periods over long-term contracts.
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. Train Staff in Best Practices. Here is where you can find all sorts of tailored training for your team.
workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff. STAFF LED TRAININGS Educational trainings vary according to needs. And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills.
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.
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.
Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training. A 2016 Deloitte report underlines the importance of ongoing training across business types. Make sure everyone understands their roles on your team.
Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.
POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Training Staff: How POS Systems Improve Kitchen Staff Communication Through Better Usage After integrating your POS system, training your staff is the next step.
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. Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training and a sense of job stagnation.
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.
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. As part of our Workforce Intelligence solution, we generate quarterly reports showing changes in staffing for FOH and BOH.
Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. With buses and trains out of circulation due to COVID, workers were forced to commute even longer to get to the restaurants where they work.
Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. Train staff to recommend appetizers to diners. This software helps you assign FOH and BOH staff as well as monitor events to keep everyone on track.
Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. The full interview is recorded here , and a few suggestions from the conversation are below. Stay in virtual touch. We can apply it to get the numbers up.”.
Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. Share concrete examples, such as your restaurant’s diversity training program, sexual harassment policies, etc. Conclusion.
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. Speeding up these daily tasks helps your team stay organized on the job.
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?
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