BOH Front of House Influencer 
Modern Restaurant Management
MAY 16, 2025
Internal communication, especially between front- and back-of-house staff, is one of the most overlooked drivers of operational efficiency and l asting loyalty. A University of Nevada, Las Vegas study found that employee turnover, particularly in front-of-house roles, has a direct and lasting impact on customer service quality.
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.
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Modern Restaurant Management
FEBRUARY 18, 2020
Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.
7 Shifts
MAY 1, 2023
This is especially true for store managers, as their influence on the team is much larger. Piper admits that it's harder to hire for skilled positions, like management and BOH. Team management is a top concern for restaurants these days. One in five operators report reducing labor costs as one of their main goals.
Touch Bistro
AUGUST 23, 2021
In fact, color alone can influence up to 90% of a guest’s initial impression. Try using textures, patterns, or even objects like the Taiwan Noodle House in Beijing, China. Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty. The added benefit?
Restaurant365
JUNE 9, 2021
You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions.
Restaurant365
JUNE 22, 2021
Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams.
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