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 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 ? Ordering too much food leads to waste, while not having enough food or packaging inventory limits your earnings by blocking you from fulfilling all the orders you receive.

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. Reduce Food Waste.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

JULY 14, 2020

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.

Management 370

Management Management Kitchen Safety Equipment 370

Lavu

MAY 30, 2025

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. What are restaurant operations KPIs, and why do they matter?

2025 78

2025 FOH Point of Sale BOH 78

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.

Management 397

Management Management Email Marketing Point of Sale 397

Lavu

JUNE 20, 2025

VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions. The most immediate improvement realized is the reduction in food waste. 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 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Want to know more about FOH data? What are the crucial areas of BOH data?

BOH 78

BOH FOH Back of House Point of Sale 78

7 Shifts

JULY 25, 2024

Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. This way, you reduce food waste and generate revenue from products that would otherwise go unused. Combos also help manage inventory and cut down on food waste.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Apicbase

MARCH 28, 2024

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 back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

Lavu

MAY 2, 2025

POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Fewer Errors and Less Waste Accurate order transmission between front-of-house (FOH) staff and kitchen teams significantly reduces mistakes.

Communication 78

Communication POS Front of House Back of House 78

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 112

BOH FOH Front of House Back of House 112

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

QSR Automations

APRIL 4, 2025

Whether its a missed modification, an incorrectly fired dish, or a forgotten ticket, these errors dont just slow down service they also lead to unnecessary food waste. Food waste doesnt just hurt your bottom line it also has a significant environmental impact, contributing to landfill overflows. In fact, 62% of U.S.

Food Order 52

Food Order Waste FOH BOH 52

Restaurant365

SEPTEMBER 4, 2020

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. You’ll just waste your time if you describe your restaurant as “fun” when it’s not, or “fine dining” when it’s QSR. Be truthful.

FOH 97

FOH BOH Hiring Fine Dining 97

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.

Management 195

Management Management Email Marketing Point of Sale 195

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens. Candace MacDonald, Co-Founder and Managing Director of Carbonate. " Mike O’Hanlon, Head of Catering Partner Business, ezCater.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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?

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

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

Apicbase

APRIL 1, 2025

Integration with Back-of-House Systems In fact, the majority of respondents say that FoH and BoH are at least partially connected. Whether you manage 30 school kitchens or 200 workplace sites, Apicbase ensures your teams can move fast, waste less, and stay in sync. Want to see how it works? Book a demo

Catering 52

Catering Front of House Allergens FOH 52

Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. It’s your first line of defence against erratic food costs — if you have a tight grip on your stock, avoiding waste due to overstocking, poor plating, or theft becomes much easier. The Importance of Both FoH & BoH Data in Restaurant Analytics.

POS 52

POS Operations Back of House FOH 52

Touch Bistro

MARCH 25, 2021

Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. The BOH restaurant employee training should entail: Familiarization with and/or memorization of recipes A tasting of as many items as possible to ensure consistency Allergen training. Compliance. Clarification.

Hiring 52

Hiring Employee Relations FOH BOH 52

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster.

Front of House 52

Front of House BOH Back of House Point of Sale 52

Apicbase

MARCH 28, 2024

Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech.

Management 52

Management Management Point of Sale Kitchen Safety 52

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. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

JUNE 16, 2023

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). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

APRIL 20, 2022

Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. Instead, determine if franchisees can make a reasonable return by factoring in between 4% and 10% for royalties and other unexpected costs.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

APRIL 29, 2025

Along with those extraordinary steps, they compost pre-consumer and post-consumer food waste, purchase organic food products, use reusable products, and much more. GreenPoints™ Carvers’ Cafe has on-site solar panels that produce over 57 percent of its annual energy usage, on-site BOH composting, and much more.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488