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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Restaurants have woven their brand values throughout the employee experience, creating authentic communities that extend from the BOH to the customer.

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Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

Employees must report any symptoms and recent travel to their managers before a shift. If an employee is at risk of COVID-19—either by experiencing symptoms or having recently traveled internationally—employers must instruct the employee to stay home. Your staff schedule post-COVID may look very different than your pre-COVID schedule.

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How The Snug Took Control of Labor and Evolved Their Restaurant

7 Shifts

For concepts, obviously, that are heavily driven by takeout, you really have to double down right now and make sure your packaging is great, your food's traveling well, and you just have good systems in place to keep your staff happy because it’s a lot of logistics that don't necessarily impact their income.

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A Guide to Black Box Intelligence Data: How to See Current Trends Broken Down by Restaurant Category

Black Box Intelligence

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.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

What will factor into any restaurant or restaurant group's success in tomorrow's online world are the numbers and demographics of just how tourist-traveled your city, town, or region is going forward. The sleeping giant is virtual kitchens. These two factors will continue to have dramatic bifurcating effects on the industry.

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How Automation Can Solve the Restaurant Staff Shortage Problem

The Restaurant Times

Streamlined FOH And BOH Operations . The first goal is to make deliveries faster by avoiding traffic and travelling on the sidewalk. Here is how automation can solve the restaurant staff shortage problem. . 4 Ways Automation Solves Restaurant Staff Shortage Problems. This allows employees to focus on more important tasks.

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Mastering Restaurant Metrics: Your Comprehensive Guide to Business Success 

Apicbase

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Prime Costs Prime cost is the sum of a restaurant’s COGS and labour costs.