7 Shifts

APRIL 3, 2020

During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand. The areas which you can control and what you can do about them include: Your menu – A quick option to drastically cut expenses is to create a new, limited menu.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 189

Management Management BOH Front of House 189

7 Shifts

NOVEMBER 12, 2020

Your back-of-house (BOH) team should also have some basic customer service training. While interacting with customers isn't the BOH team's primary role, every employee should be able to exhibit the restaurant’s culture through customer service. Health and safety are even more pertinent during and after the COVID-19 pandemic.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. We're a prix fixe menu.

FOH 221

FOH Front of House Customer Service Back of House 221

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. We're a prix fixe menu.

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

JANUARY 7, 2020

While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. How can you afford bonuses?

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

APRIL 27, 2022

Choose a Minimal Menu for the Day. By simplifying your Mother’s Day menu and opting for a prix fixe menu or a specials menu, you can make the workload a lot lighter on your kitchen staff. While a minimal menu can help, increasing labor is the best choice if possible.

Management 212

Management Management Customer Experience Reservations 212

Lavu

FEBRUARY 10, 2020

Menu Education. When changes are made to a menu or new specials added, your chef must call a staff meeting to review what’s new. FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . When possible, accommodate change requests for the menu and don’t punish the messenger for it.

FOH 80

FOH BOH Employee Relations Communication 80

Modern Restaurant Management

OCTOBER 20, 2023

Special Menu Item: First-Party Data There’s now an emphasis on leveraging first-party data based on the assets that brands already own, such as opt-in email lists and other forms of existing customer relationships. And as of May 2023, OpenTable is now connecting more than 1.5 billion consumers with restaurants every year.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

Modern Restaurant Management

JUNE 24, 2021

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Can they view your menu online? As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. Can customers find you?

Marketing 203

Marketing Social Media Mobile Ordering Website Management 203

Food Business

DECEMBER 17, 2019

And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills. Certainly a good training is necessary when the menu changes seasonally. If the server can explain, with confidence, what is gluten free on a menu, that creates a strong and positive customer experience.

Workshop 130

Workshop FOH Front of House BOH 130

Modern Restaurant Management

APRIL 28, 2022

These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews. Virtual brands can be especially useful in testing new menu items and mitigating supply chain challenges.

Dietary Restrictions 196

Dietary Restrictions Influencer Back of House BOH 196

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. A KDS is a digital screen that relays information to your BOH, minimizing pain points by digitizing tickets. Order Views – This is how your BOH staff actually sees the information.

Management 88

Management Management BOH Front of House 88

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions. Offer ticketed events.

FOH 78

FOH BOH Front of House Back of House 78

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.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

7 Shifts

JULY 29, 2020

BOH Care for customer wellbeing. If you’re considering asking FOH staff to work as delivery drivers , make sure they have valid drivers’ licenses, access to cars that are in good condition, car insurance, and clean driving records. Not afraid to hold fellow staff accountable for following COVID-19 safety measures, like wearing PPE.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

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

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Increase Profit Margins with Smart Menu Engineering. Raising menu prices is not simply a matter of adding higher-value items or raising the price of all menu items. To go around this, consider the ‘Specials Menu’.

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. Increase Profit Margins with Smart Menu Engineering. Raising menu prices is not simply a matter of adding higher-value items or raising the price of all menu items. To go around this, consider the ‘Specials Menu’.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Lavu

MARCH 13, 2020

For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. Above all, the mobile POS systems give servers a chance to breathe.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. In fact, the automating and upselling that occurs through predictive digital menus can lead to better management of inventory levels, preserving shelf time on low stock items, say onion rings, and recommending overstocked items such as fries.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Next Restaurants

DECEMBER 18, 2020

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.” Better yet, by cross-training those interested , you’re also improving the skills that will allow them to move up the BoH ladder in the long-term.

Education 102

Education BOH Food Truck Customer Service 102

Apicbase

MAY 8, 2024

MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins. Menu planning syncs with production planning and purchasing to ensure seamless execution.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

7 Shifts

JULY 28, 2021

BOH help them sweep and mop. Menu updates. Trust among your team and stronger communication makes your restaurant work better, too. “.I've I've seen a turn with staff staying longer when we worked as a full team. People were willing to help each other in odd situations. Servers helping in the dish pit or running their own load.

Communication 430

Communication Management Management Front of House 430

The Restaurant Times

NOVEMBER 4, 2021

From understanding your kitchen needs, and planning a menu to buying the best equipment, we have got you covered. . The kitchen is the heart of your restaurant, and it’s here that your menu comes to life. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers.

Design 98

Design Kitchen Safety Back of House Food Safety 98

7 Shifts

SEPTEMBER 15, 2020

Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. By sending out your restaurant server closing template to your team members before they start their shift, they will know exactly what’s expected of them.

Management 195

Management Management Download Leadership 195

Apicbase

APRIL 18, 2024

This allows you to renegotiate with vendors or change your menu to use a better-value ingredient. An all-in-one restaurant BOH management platform like Apicbase integrates with other software to share data across the company and its locations. Price Evolution Track ingredient prices for proactive cost management and menu optimisation.

Operations 52

Operations Inventory Waste Food Order 52

The Restaurant Group

NOVEMBER 19, 2019

The best place to start is by creating recipes with costings for each item on your menu. The result from these calculations will be used along with your menu mix to determine the food cost goal for your restaurant. Portion control is a responsibility of both FOH and BOH. This allows you to find the food cost per diner.

Management 68

Management Management FOH Fast Casual 68

Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). Another idea would be to offer a prix-fixe at a discount (making sure you still have profitability) that includes a few choices from 3 different categories from the same menu you are already using for delivery and takeout (this cuts down on waste and labor). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

The Restaurant Group

APRIL 15, 2020

When administrating cost controls for back-of-house (BOH) operations, pay specific attention to portion control. Use small, inexpensive butter chips in place of raw or whipped butter cups, and consider half the portion of bread or only offer such amenities alongside specific menu items.

Bar 78

Bar Inventory BOH Waste 78

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback.

Hiring 52

Hiring Employee Relations FOH BOH 52

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 5) Abide by health and safety standards Abiding by local, state, and federal health and safety standards is essential if you want your restaurant operations to be successful.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Rocket Fuel

DECEMBER 9, 2022

Restaurant operators are more than familiar with the American supply chain and the shortage of ingredients, paper products, and miscellaneous menu items. It’s very likely that your restaurants, or at least some of your restaurants, experience shortages and must remove items from the menu from time to time.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Typical menu items alongside LTOs. Restaurant operators are more than familiar with the American supply chain and the shortage of ingredients, paper products, and miscellaneous menu items. Have employees roleplay scenarios with one another, including: Placing an order in and then changing it or asking to remove it.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 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. Servers also need to be able to understand how food is prepared and be ready to explain cooking methods, ingredients, and flavors to customers who inquire about menu items.

BOH 52

BOH Front of House Back of House Point of Sale 52

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. As a manager, planning and organization will become a bigger part of your job.

Management 285

Management Management Communication Back of House 285