Modern Restaurant Management

AUGUST 4, 2022

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.

Back of House 474

Back of House Front of House Communication FOH 474

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. Train Staff in Best Practices. Here is where you can find all sorts of tailored training for your team.

POS 370

POS Audits Loyalty Program Information 370

7 Shifts

FEBRUARY 7, 2024

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.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Food Service, Kitchen, & Hospitality Tech. You can approach thinking about this skill in two different ways: General Experience : This pertains to less formal business training. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

OCTOBER 2, 2019

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.

Management 285

Management Management Communication Back of House 285

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

TastyIgniter

MAY 12, 2024

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.

Front of House 96

Front of House Back of House FOH BOH 96

Modern Restaurant Management

FEBRUARY 18, 2020

Elo’s Sonal Apte, vice president of retail and hospitality. There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks. The sleeping giant is virtual kitchens.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Cheetah

JUNE 14, 2021

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.

BOH 148

BOH Back of House Front of House Employee Relations 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training.

Customer Experience 148

Customer Experience Front of House Fine Dining 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. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training.

Customer Experience 148

Customer Experience Front of House Fine Dining Customer Service 148

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 108

Education BOH Food Truck Customer Service 108

The Restaurant Times

NOVEMBER 24, 2020

In the hospitality industry, the level of service quality depends to a great extent on the restaurant staff. And an absolute answer to this is efficient restaurant staff training. This article covers a list of tips that you must employ to improve your restaurant’s staff training and performance in the UAE.

Training 52

Training Management Management Tip Distribution 52

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House 52

Back of House BOH Kitchen Safety Front of House 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

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. “ Training has become my favorite. ” – Bruce Boches, Prep Cook and BOH Trainer, City Works. Restaurant Manager Training.

Back of House 60

Back of House Kitchen Safety Allergens BOH 60

Modern Restaurant Management

MARCH 11, 2025

These changes have challenged operators to adapt, but they’ve also reinforced the resilience and innovation that define the hospitality industry. In Nashville, TN staffing shortages in hospitality were at an all time high as a result of the meteoric growth of the city and its tourism. Five times a day!

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

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

Gourmet Marketing

SEPTEMBER 22, 2021

Hiring new workers involves investing time in training new people and getting them competent. Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement. Hospitality Online. The site is perfect for advertising BOH and FOH positions.

Hiring 52

Hiring Website Management Advertising Social Media 52

The Restaurant Times

MARCH 6, 2023

It is well known that the hospitality sector has lower profit margins than other market segments. Train Employees: The skill of upselling to customers distinguishes a good server from a great one. Lower Employee Turnover: Training new staff takes time and money, which can affect your restaurant’s profitability.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 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

Sling

AUGUST 9, 2023

November 2020 Virtual Training 101: The Complete Guide For Managers November 2020 How To Calculate And Control Restaurant Labor Cost November 2020 What Is Comp Time? The Complete Guide For Managers November 2020 Gross Pay Vs. Everything Managers Should Know September 2020 Human Resource Management: What Is It And Why Is It Important?

Article 78

Article 2023 2022 2021 78

Touch Bistro

JULY 18, 2021

Learn how to hire, train, schedule, and retain restaurant staff. You end up spending both time and money training new staff that may have a shorter shelf life than that case of tilapia you ordered last week. For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours. Download Now.

Back of House 52

Back of House 2021 Front of House Cash Management 52

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. Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52

Touch Bistro

APRIL 7, 2021

According to a study from the Center for Hospitality Research and Cornell University, the average cost of replacing just a single hospitality employee is $5,864. And after you’ve been through the basics, be sure to arrange training for each new hire. Training can also include providing new employees with virtual resources.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. You’ll also provide them with business advice, real estate expertise, marketing support, and training. 5 You’ll gain highly-motivated business partners.

Franchise 52

Franchise Franchising Food License 52

SpotOn

JULY 9, 2024

" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. The onsite training was very well done." SpotOn support is always available, and when they say they will call you back, they actually do."

2024 52

2024 Point of Sale POS Online Ordering 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. 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. Small mistakes also cost money.

Point of Sale 52

Point of Sale POS Management Management 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). Ideally, you want zero variance, but shrinkage is unavoidable in the hospitality business. Restaurant Financial Metrics 17.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

NOVEMBER 3, 2022

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. 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.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

AUGUST 22, 2024

Jack Chaiyarat, owner of the sushi restaurant Rice Café launched his Poke Café virtual concept on Uber Eats, and according to Restaurant Hospitality now “does about 100 orders per week, which [Chaiyarat] said is more than $2,000 in sales. ”. Are you willing to train your staff on how to use a new app?

Online Ordering 370

Online Ordering Customer Service Delivery Food Order 370

Modern Restaurant Management

DECEMBER 28, 2020

Rick Camac, Dean, Restaurant & Hospitality Management at ICE (Institute of Culinary Education). 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. Angela Hart, Solutions Director North America, Fourth.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

7 Shifts

JANUARY 10, 2024

Turnover is almost zero and staff are focused on training each other and making each other better. Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? Since staff had unpredictable pay during the pandemic, there was a lot of buy-in from them to make a stable wage.

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

Turnover is almost zero and staff are focused on training each other and making each other better. Chad Mackay Restaurant Group: Fire and Vine Hospitality in Washington and Oregon What is the service charge? Since staff had unpredictable pay during the pandemic, there was a lot of buy-in from them to make a stable wage.

Front of House 195

Front of House FOH Customer Service Back of House 195

Modern Restaurant Management

DECEMBER 31, 2019

Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Amanda Nichols, senior manager, retail, hospitality, and food service practice at Kronos Incorporated.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

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.

Hiring 78

Hiring Recruiting Employee Relations Social Media 78