7 Shifts

NOVEMBER 12, 2020

Culture training Employee turnover costs the hospitality industry more than $5,800 per employee. Customer service training Customer service is the cornerstone of hospitality. Your back-of-house (BOH) team should also have some basic customer service training. Having a strong team culture is crucial to reducing turnover.

FOH 307

FOH BOH Food Safety Customer Service 307

Modern Restaurant Management

MARCH 28, 2022

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. It’s no secret that hospitality employees left the industry at high rates in the last two years.

2022 212

2022 FOH BOH Recruiting 212

Goliath Consulting

APRIL 10, 2023

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. Now is the time to make any repairs to create a hospitable and comfortable environment for your guests and employees.

Front of House 154

Front of House FOH BOH Back of House 154

Modern Restaurant Management

JUNE 29, 2020

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Most of the same applies to the health of BOH as well. Working closely with top restaurant and hospitality chains, we have seen best practices continuing to evolve and expand in response to the pandemic. Even though they have ?less

FOH 215

FOH Kitchen Safety BOH Food Safety 215

Food Business

DECEMBER 17, 2019

I think there are two basic types: occasional workshops to improve hospitality, and an ongoing educational series of workshops that are staff led. HOSPITALITY FOCUSED WORKSHOPS Whether you create a workshop, or bring in someone, the goal is the same: to improve the guest experience. That’s why there is value in workshops.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

JANUARY 10, 2024

Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., It’s also allowed them to give staff paid time off.

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., It’s also allowed them to give staff paid time off.

FOH 195

FOH Front of House Customer Service Back of House 195

Black Box Intelligence

SEPTEMBER 21, 2021

Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. That enables us to measure, for example, what the data says about BOH employees in limited-service restaurants. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Modern Restaurant Management

SEPTEMBER 2, 2020

Modern Restaurant Management (MRM) magazine reached out to Rick Camac, dean of restaurant and hospitality management, at Institute of Culinary Education, for his expert advice. and BOH (including cooks, chefs, etc.). Tables separated further apart (this will vary based on federal, state and local guidelines). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Next Restaurants

DECEMBER 18, 2020

For many people, working in service jobs like hospitality or food service might just click. In fact, “When searching for kitchen staff, only 30% of operators say they prefer someone from culinary school, while 95% indicate that BoH (Back of House) experience does impact their decision.” Turning Service Jobs Into Careers.

Education 102

Education BOH Food Truck Customer Service 102

7 Shifts

NOVEMBER 3, 2021

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. Types of sensitive data in a restaurant. The most important ones for restaurateurs and operators to be aware of are: POS Data.

Audits 370

Audits POS Loyalty Program Information 370

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. In doing so, several control methods may be used: Ensure proper utensils are being used to portion food items.

Bar 78

Bar Inventory BOH Waste 78

Modern Restaurant Management

AUGUST 4, 2022

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. Chef Matt King – Chief Culinary Officer, PPX Hospitality ( Smith & Wollensky , Legal Seafoods , Strega Italiano ).

Back of House 189

Back of House Front of House Communication FOH 189

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. To attract more dine-in customers, create a unique dining experience that pays attention to details in hospitality, design, cleanliness and seamless ordering options. Is it fair towards customers?

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. To attract more dine-in customers, create a unique dining experience that pays attention to details in hospitality, design, cleanliness and seamless ordering options. Is it fair towards customers?

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

7 Shifts

OCTOBER 2, 2019

Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. In the hospitality business, restaurants especially, we might spend more time and [even] holidays together, more than our own family.” We reached out to Sai J.,

Management 285

Management Management Communication Back of House 285

Bottleneck Management

DECEMBER 6, 2019

Staying up-to-date with the latest restaurant and hospitality technology and tools is important as well, as technology is playing more of a role in the way restaurants are run. ” – Bruce Boches, Prep Cook and BOH Trainer, City Works. What It’s Like Working in Bottleneck Management Restaurants.

Back of House 60

Back of House Allergens Kitchen Safety BOH 60

EATER

JUNE 26, 2020

In Chicago, Michael Schultz, who runs the Fairgrounds Coffee chain and the hospitality group Infuse, says he has been “getting a lot of applicants, very talented people who typically otherwise wouldn’t be available.” “Restaurant employment will rebound slowly because demand will be far lower than normal, likely at 40 percent of normal.”.

Front of House 112

Front of House Back of House Guest Recovery Loyalty Program 112

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. When preparing food it is important that the kitchen staff follows the recipe; over trimming, over prepping, and under cooking amongst many other things can quickly set the food cost off track.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

MAY 7, 2021

The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. Instead of hospitality specialist, host or customer service. Some restaurants are even considering profit sharing, year-end bonuses, and hospitality skills training. Instead of pizza artist, cook.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78

The Restaurant Times

MARCH 6, 2023

It is well known that the hospitality sector has lower profit margins than other market segments. The best way to achieve this is by equipping the front and back-of-house (BOH) staff with efficient tools such as a kitchen display system (KDS) and a point of sale (POS) system.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

The Restaurant Times

NOVEMBER 24, 2020

In the hospitality industry, the level of service quality depends to a great extent on the restaurant staff. Good restaurant staff training is one of the best ways to maintain coordination and efficiency in FOH and BOH operations. Along with quick and efficient service, customers now also want hygienic handling of their orders.

Training 52

Training Management Management Tip Distribution 52

PathSpot

APRIL 26, 2024

Cleanliness and safety are top priorities in the food service and hospitality industry. In food service and hospitality, paying attention to BOH hygiene protocols will increase the risk of illnesses among customers and employees. Adhering to rigorous hygiene protocols ensures customer satisfaction and protects public health.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

7 Shifts

NOVEMBER 3, 2022

Look for groups like The Multicultural Food & Hospitality Alliance that run webinars and seminars. The hospitality industry had a reckoning when a group of women exposed abuse from prominent chefs. Leo Weekly published a survey of women in hospitality. And how many of those women work in the FOH rather than the BOH?

Leadership 195

Leadership FOH BOH Website Management 195

Apicbase

JULY 1, 2022

A central kitchen is a commercial kitchen run by multi-location restaurants or hospitality groups. Initially, central production units were primarily used by institutional and large-scale catering companies such as airline and cruise companies, hospitals, schools, and military kitchens. Their goal? Improving efficiency.

Operations 52

Operations Back of House Front of House Food Supply 52

7 Shifts

FEBRUARY 7, 2024

TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. SevenRooms : A guest experience and retention platform built for the broader hospitality industry. Square: Widely used in small retail, Square offers a restaurant-specific POS as well.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Cheetah

JUNE 14, 2021

Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.

BOH 148

BOH Back of House Front of House Restaurant Law 148

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. The human factor, don’t get us wrong, contrary to what is claimed sometimes, people are at the heart of hospitality. But people make mistakes.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

APRIL 5, 2022

Some of the leading brands in hospitality around the world are franchises, such as Marriott International, InterContinental Hotels Group, and Sheraton. Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. Add Automation To Vital Workflows.

Franchise 52

Franchise Franchising Food License 52

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Touch Bistro

JULY 18, 2021

Culinary schools and vocational programs centered around hospitality are great places to recruit employees for back of house jobs. Make connections that will fill your pipeline with potential candidates you can hire when the inevitable turnover happens or a chef shortage strikes. Here are a few suggestions to help get your search started.

Back of House 52

Back of House 2021 Front of House Cash Management 52

7 Shifts

SEPTEMBER 26, 2022

Food Service, Kitchen, & Hospitality Tech. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. If this is your first time in a hospitality role, highlight transferable skills from past jobs. That can help lengthen the three month average tenure of a restaurant employee and lower replacement costs.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Modern Restaurant Management

APRIL 2, 2020

Click here for NCR content about keeping commerce running for restaurants, Southern Glazer’s Wine & Spirits launched an online hub for trade customers, providing timely updates and important resources to help businesses in the hospitality industry navigate the COVID-19 pandemic. The hashtag for this program is #BetterTogetherCHART.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Apicbase

FEBRUARY 29, 2024

Hospitality Tech , 2023) 76% of operators say technology gives them a competitive edge. Hospitality Tech , 2023) On the tech side, managing multiple service channels will be one of the main pain points for 24% of operators. Restaurant IT budgets have doubled since the pandemic, now accounting for 7%-10% of revenue.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

JANUARY 13, 2023

A large percentage of these investments are driven by food service industry startups that help businesses streamline BoH operations to reduce food waste. Big Hospitality , 2021) 84% of diners look up the menu online before choosing a restaurant. Champions 123 , 2019) Investments in curbing food waste peaked in 2021 ($2.2

2023 52

2023 Operations Management Management 52

Gourmet Marketing

SEPTEMBER 22, 2021

Hospitality Online. The site is perfect for advertising BOH and FOH positions. Poached enables restaurant and hospitality managers to hire professionals quickly in major U.S. Hospitality Online. It’s more generally hospitality-focused, but features over 20,000 businesses. Jobs On The Menu. ZipRecruiter.

Hiring 52

Hiring Website Management Advertising Social Media 52