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. The best way to keep passwords safe is by using a password manager designed for businesses such as 1Password or Dashlane.

POS 370

POS Audits Loyalty Program Information 370

7 Shifts

NOVEMBER 16, 2021

Tip Pooling by FOH & BOH. Sharing tips with kitchen employees is an effective way to bridge the wage gap between FOH and BOH workers. On the other hand, tip pooling refers to those in the same position combining their tips and taking an equal amount from the pot. Can managers enforce tip out percentages?

Tip Distribution 195

Tip Distribution FOH Front of House Restaurant Law 195

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct.

Back of House 52

Back of House FOH BOH Front of House 52

The Restaurant Times

MARCH 14, 2022

However, the team can only achieve the desired outcome if headed by a potent restaurant manager. Hence, a restaurant manager is an integral part of a restaurant business and plays a crucial role in steering its direction, which is why their job description must be adeptly formulated. Managing Overall Team Performance.

Management 52

Management Management FOH BOH 52

Lavu

MARCH 11, 2020

Understanding Restaurant Management Software. Among the technology offered today is restaurant management software. . If you’re in the beginning stages of looking for a restaurant management system , you might have multiple questions or concerns. Why do you need restaurant management software?

Management 78

Management Management Cash Management Mobile Ordering 78

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers. The biggest factor in reducing food waste is how invested your store-level managers are. Set AvT variance and other goals for managers by location.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

DECEMBER 1, 2021

And when it came to onboarding, “Our management teams were spending so much time going through the orientation, reading the handbook to the new hire, doing paperwork, and things like that,” he explained. R365 HIRE also provides a simple way for managers to organize and manage applications in one central place.

Hiring 78

Hiring Demo Communication Back of House 78

Restaurant365

MARCH 12, 2021

And when it came to onboarding, “Our management teams were spending so much time going through the orientation, reading the handbook to the new hire, doing paperwork, and things like that,” he explained. R365 HIRE also provides a simple way for managers to organize and manage applications in one central place.

Hiring 78

Hiring Demo Communication Back of House 78

Lavu

JANUARY 21, 2020

Every restaurant owner and manager needs to review this report on a daily basis to get a picture of how the restaurant is performing. The purpose of the report is to help the owner or restaurant manager make purchasing and scheduling decisions for the upcoming week. Daily Sales Report/Everyday Report.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. 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.

Point of Sale 52

Point of Sale POS Management Management 52

Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Culinary Terms.

Front of House 52

Front of House Back of House BOH Point of Sale 52

The Restaurant Times

DECEMBER 26, 2020

Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions. Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Front of House Allergens 52

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

Gourmet Marketing

SEPTEMBER 22, 2021

The top restaurant job boards include every type of job board, posting, and software for managing the process. Culintro is an excellent resource for restaurant managers, and hiring managers can find line cooks, bartenders, maître d’s, and chefs. The site is perfect for advertising BOH and FOH positions.

Hiring 52

Hiring Website Management Advertising Social Media 52

Apicbase

JUNE 16, 2023

In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. In theory, it sounds easy. Why Are Metrics Important? That said, let’s dig in.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Touch Bistro

APRIL 7, 2021

While this kind of manual calculation is relatively straightforward, you can easily automate this process by using labor management software that integrates with your restaurant POS system. An employee referral program is a hiring strategy where your current team members refer people they know as potential hires for your team.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Apicbase

OCTOBER 14, 2022

If you want to read more about food cost calculation, check out our guide on calculating food cost: formulas for chefs and F&B managers. For example, restaurant management platforms can significantly reduce human effort by automating BOH and FOH flows, thereby helping you to keep the labour cost in check.

Franchise 52

Franchise Franchising Online Ordering Loyalty Program 52

Apicbase

JULY 1, 2022

Central kitchens are commonly referred to as central production kitchens, centralised kitchens, central production units or CPUs, commissary kitchens, or prep kitchens. This allows you to optimise inventory and food waste management and cut down on costs. In this article, we’ll use these terms interchangeably.

Operations 52

Operations Back of House Front of House Food Supply 52

Touch Bistro

JULY 18, 2021

It’s also common to have other eligibility requirements, like the referred employee must stay with the restaurant for 90 days or longer before the referrer gets to collect the bonus. Announce it at an all-team huddle, send out a group email, or use your staff management and scheduling software to communicate all the details of the program.

Back of House 52

Back of House 2021 Front of House Cash Management 52

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. How do sales change during the holidays?

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Modern Restaurant Management

APRIL 1, 2025

This edition of Modern Restaurant Management (MRM) magazine's Research Roundup features dining trends, hiring trends, tech trends, brunch trends, alcohol trends, and egg prices. Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position.

Pricing 251

Pricing Technology 2025 Point of Sale 251

SpotOn

SEPTEMBER 4, 2024

This refers to how many guests are in a party or table size (how many guests can sit at a table). It can also refer to what the server needs from a particular station. " Back-of-house The back-of-house, or BOH, refers to kitchen and all the restaurant operations guests cannot see. Also referred to as "clopening."

Front of House 52

Front of House Back of House Reference Fast Casual 52