BOH Information Recruiting Training 
7 Shifts
JULY 29, 2020
Restaurant recruiting during the COVID-19 pandemic can be advantageous for restaurants because so much restaurant talent is looking for work. It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? What PPE will you provide?
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. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.
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Modern Restaurant Management
JANUARY 10, 2022
However, BOH technology has long been at the bottom of the list for many operators. Back-of-house technology, for those who had it in place, has been helping restaurants manage disruptions in their supply chain, implementing new sanitation protocols, training and onboarding new employees, and making better use of their labor.
7 Shifts
MAY 31, 2021
For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house. Recruiting, hiring, onboarding, scheduling, engaging, paying, and losing employees all surface up into restaurant HR management. Scheduling.
7 Shifts
NOVEMBER 3, 2022
Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. she dramatic, or are you withholding information that she needs?”. These values should inform your team's decisions - from the day-to-day to the big picture. Most of us have good intentions.
7 Shifts
SEPTEMBER 19, 2019
7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. For more information on food cost and how to control it, read Restaurant Food Cost: Master Operational Risk Today.
The Restaurant Times
MARCH 14, 2022
So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). Managing Inventory.
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