Lavu

MAY 2, 2025

POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Training Staff: How POS Systems Improve Kitchen Staff Communication Through Better Usage After integrating your POS system, training your staff is the next step.

Communication

Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy.

Pricing

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Let’s dive into our list of essential questions to ask kitchen manager candidates so you can find the best person who’ll make your BOH more productive and efficient. But how do you find the right person?

Back of House

Modern Restaurant Management

FEBRUARY 15, 2022

Tocaya uses digital tableside ordering to give customers the option to quickly view the menu and reorder items without having to interact with staff or wait in line. However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key.

Technology

7 Shifts

MAY 11, 2020

Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. If you’re relying more heavily on takeout & delivery, and those channels stay strong even after reopen, then you’ll need more BOH staff to keep up with order demand.

BOH

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

7 Shifts

NOVEMBER 12, 2020

It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.

FOH

7 Shifts

AUGUST 21, 2024

With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous. Staff training When new employees get trained during the onboarding process , they do it by shadowing and practicing with a more experienced member of the team.

Communication

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. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. What is the key to success in the restaurant industry?

Employee Relations

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. You can also focus on training and team-building, which benefits the entire team.

Management

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. Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu.

Management

7 Shifts

MAY 31, 2021

By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season. Restaurants need an operating model in place to ensure the right employees are hired, well-trained, actively engaged, feeling productive, and ultimately retained for as long as possible.

Operations

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

Modern Restaurant Management

APRIL 2, 2020

The tool comes with digital menus which can customised with brand colours and logos prior to publishing on the user’s website. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket. Regional Training Forums – in-person and virtual meetings across the U.S.

Employee Relations

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Menu item creation and menu building. Cross-contamination.

Front of House

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Back Of House (BOH)? We’re not suggesting that your BOH be chaotic and messy.

Front of House

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.

BOH

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

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.

Mobile Ordering

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. Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training and a sense of job stagnation.

Management

Food Business

DECEMBER 17, 2019

workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff. STAFF LED TRAININGS Educational trainings vary according to needs. And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills.

Workshop

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

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. You can also focus on training and team-building, which benefits the entire team.

Management

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

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

7 Shifts

JULY 25, 2024

In fact, 93% of diners said they are more willing to make a reservation at a restaurant that offers special events, and 61% are more willing to pay a higher price for a special event menu. They also help significantly increase your restaurant’s ticket size , making them an essential part of any menu.

2024

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. We will also be streamlining our menu and reevaluating the way we’re scheduling/staffing.”. David added, “We made a to-go menu based on availability of products we could get in house.

Employee Relations

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.” Cross-train your staff to not only increase their overall experience, but to help ease the burden when someone has to take an unexpected sick day.

Education

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Do you offer any continuing training or education opportunities?” What would you do if you ran out of a menu item? You're a team player. “Do

Customer Experience

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. Train Employees to Work Smarter, Not Harder.

Mobile Ordering

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

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

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

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. Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams.

Compost

7 Shifts

JULY 29, 2020

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? BOH Care for customer wellbeing. How to adjust new hire training during COVID-19 You should aim to complete as much new staff training remotely as possible.

Recruiting

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

Restaurant365

FEBRUARY 4, 2021

For example, dinner, with multiple courses and drinks, may require a different SPLH than a quick-turnaround breakfast menu. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Cross-train Employees.

Restaurant Law