Modern Restaurant Management

JULY 18, 2024

Food industry managers should maintain regular check-ins with their FOH and BOH team members, providing constructive feedback and actively listening to employees' concerns. This sets a positive example for the FOH and BOH alike. Train, Teach, Mentor A great restaurant manager is also a great teacher and mentor.

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Management Management FOH BOH 474

Modern Restaurant Management

AUGUST 4, 2021

If you’re operating a thriving restaurant business on the other side of the pandemic, that might mean you have a concept with legs to expand beyond your current location(s). The answer is by building a solid foundation, establishing strong operational structures and genuinely knowing and leveraging your core competitive advantage(s).

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BOH Document Training Operations 539

Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

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FOH BOH Food Safety Front of House 449

Modern Restaurant Management

APRIL 28, 2022

The terms “ghost kitchen” and “virtual brand” are often used interchangeably, resulting in confusion among operators and consumers. Virtual brands are like software: they do not have any brick-and-mortar locations and operate solely out of ghost kitchens, existing restaurants or “host kitchens.”

Dietary Restrictions 490

Dietary Restrictions Influencer Back of House BOH 490

Goliath Consulting

APRIL 10, 2023

From refrigeration to HVAC, there are multiple things you can do to ensure your restaurant operates free of preventable mechanical woes that stand in your way of a successful summer season. An HVAC unit that is operating at sub-par levels can cost up to 50% more than a serviced unit!

Front of House 386

Front of House FOH BOH Back of House 386

Modern Restaurant Management

FEBRUARY 15, 2022

However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key. The labor crisis has not been limited to just FOH or BOH operations staff. Difficulty in attracting and hiring employees is certainly at the crux of the labor shortage crisis.

Technology 563

Technology Loyalty Program Fast Casual Email Marketing 563

7 Shifts

MAY 1, 2023

37% of restaurant operators say employee retention and productivity is one of their priorities for 2023. One in five operators report reducing labor costs as one of their main goals. As part of our Serving What's Next webinar series, four restaurant managers shared their approach to hiring, training, and retaining.

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Hiring Training Management Management 195

7 Shifts

MAY 11, 2020

But reopening your restaurant isn’t as simple as flipping your ‘open’ sign around (we wish), and there’s a lot to consider from an operational standpoint before the big day. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. Suppliers: ??

BOH 368

BOH Food Safety FOH Equipment 368

7 Shifts

OCTOBER 12, 2022

Ensures that BOH staff receives a share of tips. Tip Pooling by FOH & BOH. Sharing tips with kitchen employees effectively bridge the wage gap between FOH and BOH workers. These establishments may or may not have a BOH; a cafe may just have a crew of baristas that make coffee, heat up pastries, and do dishes themselves.

Tip Distribution 365

Tip Distribution FOH Fast Casual BOH 365

7 Shifts

JULY 14, 2020

Enhanced focus on sanitization and social distancing have become the minimum restaurant operating requirements during the pandemic. Ask them to verify that your ware-washing machines are operating at the required wash and rinse temperatures and with the appropriate detergents and sanitizers.

Management 370

Management Management Kitchen Safety Equipment 370

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 370

Communication Front of House Back of House Mobile Ordering 370

7 Shifts

AUGUST 5, 2020

When you decide who is responsible for managing delivery orders, train those staff members on the processes they need to follow, how they should communicate delays to customers, and the tools they need to use to fulfill orders. Many have POS integrations and can automate tickets for the back-of-house (BOH) team.

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Create task items for each high-traffic surface (doors, chairs, etc.), Understand cleaning vs sanitizing ?? Cover all your bases ???

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FOH BOH Kitchen Safety Cash Management 338

7 Shifts

SEPTEMBER 25, 2019

Yes, the back of house (BOH) is where food is prepped, cooked, and plated, but it’s also where chaos can quickly ensue if roles, responsibilities, and tasks aren’t communicated well. Recommended Reading: How to Reduce Turnover Through Restaurant Staff Training What Makes a Good Work Environment?

Back of House 276

Back of House Management Management BOH 276

Modern Restaurant Management

APRIL 2, 2020

is the first single-vendor solution combining apps to streamline and improve restaurant operations in one fully integrated platform. Restaurants, Convenience Stores and other Food Service Operators can visit www.transact-tech.com/bohaoffer. ” The BOHA! ” The BOHA! Food and Drug Administration (FDA), and the U.S.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

7 Shifts

NOVEMBER 3, 2021

With the potential for serious financial impact, it's imperative that restaurateurs and operators pay attention to the impact cybersecurity can have on your business, and your bottom line. The most important ones for restaurateurs and operators to be aware of are: POS Data. Train Staff in Best Practices.

POS 370

POS Audits Loyalty Program Information 370

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Analytics will also give you a closer look at your restaurant’s operations, letting you track labor costs and other internal expenses to determine the profitability of specific spending decisions.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

JANUARY 7, 2020

An engaged staff is crucial for smooth operations, satisfied customers, a strong workplace culture, and high profits. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. Give employees certificates for completing certain courses or training milestones.

Employee Relations 349

Employee Relations FOH Certification BOH 349

7 Shifts

FEBRUARY 21, 2023

When staff are unhappy, you lose more than just the cost of hiring and training. Let coworkers thank each other publicly Managers and operators can’t know everything that happens on the floor. Host a team social Teamwork and collaboration are essential for your operations to run smoothly. BOH help them sweep and mop.

Front of House 381

Front of House Social Media Back of House Sports 381

Lavu

JUNE 20, 2025

From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. Have you wondered about the possibilities of training new hires without the risks and costs of a normal training session?

Technology 78

Technology 2025 Online Ordering Fast Casual 78

Modern Restaurant Management

AUGUST 4, 2022

This perfectly demonstrates how the industry operated back then. Without proper organization and well trained staff no tool or magical app will matter. Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. The inspector had become a regular so a lot of rules got bent.

Back of House 474

Back of House Front of House Communication FOH 474

7 Shifts

SEPTEMBER 19, 2019

Read on to learn about almost everything you need to know about restaurant management to help you run a more profitable operation. Restaurant managers are the on-the-ground team members responsible for keeping the operation efficient and providing excellent service to diners. What is Restaurant Management?

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). ChowNow : Online ordering, marketing, and operations with a commission-free marketplace and a smart dispatching system. Owned by Toast.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

ChowNow

JULY 4, 2025

The problem is that many restaurant operators don’t always pick up on the signs that it’s time for a menu update. If you’re consistently seeing: Long ticket times Inconsistent plates Customer complaints Stressed-out cooks It isn’t necessarily a staffing issue; it could be a sign that the menu payload is too much for your BOH team to handle.

Menu 150

Menu Online Ordering Seasonal Menu Point of Sale 150

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. If you think Uber Eats and Grubhub have already had a big impact on the way restaurants operate, just wait.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

Modern Restaurant Management

FEBRUARY 15, 2024

Deploy Preventative Maintenance Engage with a revered service, to conduct preemptive inspections, averting the peril of equipment failures during critical operational periods. Fine-Tune Your Operational Workflow Increased footfall dictates a reevaluation of your kitchen's workflow.

Kitchen Safety 294

Kitchen Safety Equipment Food Safety Fine Dining 294

Restaurant365

JUNE 15, 2021

The data is always there—but it’s up to you as an owner or operator to use it. 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. Another bonus?

BOH 78

BOH FOH Back of House Point of Sale 78

Lavu

MAY 30, 2025

In this article, we highlight the top six KPIs every restaurant should monitor to stay competitive and maximize operational performance. For example, you might realize you have too many bartenders on staff and can train the servers to handle the more straightforward bar needs, like pouring wine or opening beer bottles.

2025 78

2025 FOH Point of Sale BOH 78

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. These increasingly popular restaurant employee classes and programs supplement traditional training and equip employees with extensive taste profiling for different types of food and cuisine in addition to beer, wine, and spirit tasting. Cross-contamination. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

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 285

Management Management Communication Back of House 285

Rocket Fuel

DECEMBER 12, 2024

But before you can act, you need to integrateexception-based reportinginto your current operational setup to identify each anomaly. You might start with a known problem area, such as sales discrepancies, or focus on everything that affects one sector of your operations, such as staffing. Train your team. Select your metrics.

Point of Sale 52

Point of Sale BOH POS Inventory 52

Lavu

MAY 2, 2025

Effective communication between front-of-house and kitchen staff is essential for smooth restaurant operations. POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. These features help reduce errors, speed up service, and keep operations running smoothly.

Communication 78

Communication POS Front of House FOH 78

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 148

BOH Back of House Front of House Employee Relations 148

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 195

Management Management Download Leadership 195

TastyIgniter

MAY 12, 2024

This blog post provides valuable insights on how to improve restaurant excellence by focusing on both front-of-house (FOH) and back-of-house (BOH) operations.

Front of House 96

Front of House Back of House FOH BOH 96

7 Shifts

DECEMBER 18, 2023

This helps prevent stockouts, which are frustrating for customers and BOH and can hurt your restaurant’s bottom line. Analytics will also give you a closer look at your restaurant’s operations, letting you track labor costs and other internal expenses to determine the profitability of specific spending decisions.

Management 195

Management Management Email Marketing Point of Sale 195

Cheetah

DECEMBER 20, 2021

While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge. There are various operational models for ghost kitchens. Ghost kitchen start-ups have raised over $22.2 Colony Cooks.

Front of House 148

Front of House Food Supply Back of House Delivery 148