This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. First, you must have a dedicated training plan for cashiers that covers using the POS system, handling payments, and managing customer queues to reduce wait times during peak hours.
The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. A wide-ranging industry report from Toast included a section on restaurant technology trends, noting that 82% of restaurants were using a POS, followed by 56% using payroll software. is possible with a great POS.
You'll need to be tech-savvy with using POS hardware, scheduling tools , and other operational software. Invest in the right POS that gives you access to labor and sales reports and integrates with the right employee scheduling tool. Review labor and sales reports on your POS. Help employees achieve a work-life balance.
If you’re new to the restaurant, let the staff help you get familiarized with the POS, the opening and closing procedures, or the restocking routine. LeadershipLeadership is more than making decisions and giving directives. Just remember to learn from those mistakes, and to listen to your staff. Let’s review what those are.
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.
Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.
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.
Focus on working on your people skills, the way you communicate, and your leadership style. On the digital side of things, RO security may involve installing firewalls and password protection on POS stations and other computers to prevent unauthorized individuals from gaining access to proprietary data. wine, spirits, caviar, etc.)
We're SpotOn, so we're probably biased about our own restaurant POS system. Employer reviews Great Places to Work G2 Based on reviews from real users, G2 reported that SpotOn Restaurant POS had the best support and ease of use of all restaurant point-of-sale systems.
For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Corporate leadership approached this issue with the same urgency. Restaurants have woven their brand values throughout the employee experience, creating authentic communities that extend from the BOH to the customer.
Back of House (BoH) – Streamline operations with Crunchtime, QSROnline, and Buyers Edge. Our latest certifications span the full spectrum of restaurant technology needs: Analytics – Transform your data into actionable insights with South Shore Analytics and Signalflare.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content