The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc.

Management 52

Management Management FOH BOH 52

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. Be honest and direct , reference something you read on their website or a customer review that you value in a restaurant business. How to Answer.

Customer Experience 398

Customer Experience Website Management Hiring Back of House 398

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. It’s clear that when you are able to push a Coke with an order, you’re increasing your overall margins significantly. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers?

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. It’s clear that when you are able to push a Coke with an order, you’re increasing your overall margins significantly. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers?

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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.

BOH 52

BOH Front of House Back of House Point of Sale 52

Rocket Fuel

MAY 1, 2023

This is likely due to upselling within first and third-party delivery apps and mark-ups intended to offset third-party delivery fees. Kiosk channel share rose 141% YoY: Kiosk sales hit an all-time high, reflecting consumer changes and a preference for a contact-free ordering experience.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

Restaurant365

JUNE 22, 2021

Controlling your restaurant food cost depends on multiple factors, such as understanding actual versus theoretical food costs (AvT), first-in/first-out (FIFO) storage, ordering at the right levels, and reducing waste, errors, over portioning, and theft. Evaluate your systems: are your servers trained to repeat orders back to guests?

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

DECEMBER 26, 2020

Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Poor customer experience comprises anything that makes the customer unhappy such as poor hygiene standards, inadequate sanitization, rude and hostile servers, delayed or mixed-up orders, etc.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Goliath Consulting

FEBRUARY 2, 2021

For example, those in front of the house may be required to have the vaccine, while those in BOH may be allowed to take it or not voluntarily. Unfortunately, vaccine supply is still limited, even though new orders arrive each week. References. How to Get Vaccinated. For Georgia residents, [link]. More Resources.

Healthcare 60

Healthcare Food Food Safety Restaurant Law 60

Apicbase

MARCH 3, 2023

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. Finally, Apicbase optimises your purchasing decisions by adjusting your order quantities based on your desired stock levels and sales history. Your tech ecosystem is ready to go.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

DECEMBER 1, 2021

However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added. If someone is interviewed but isn’t a good fit for the job, the applicant’s profile can be deactivated so it’s not still in consideration. “Restaurant specific is always a bonus for us,” said Mr. Foust.

Hiring 78

Hiring Demo Communication Back of House 78

Apicbase

OCTOBER 14, 2022

Partner with delivery and online ordering services. 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. Franchisee turnover refers to the total number of franchisees who leave within a specific timeframe.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Restaurant365

MARCH 12, 2021

However, “if a manager decided to deactivate somebody, I can actually reference back to that,” he added. If someone is interviewed but isn’t a good fit for the job, the applicant’s profile can be deactivated so it’s not still in consideration. “Restaurant specific is always a bonus for us,” said Mr. Foust.

Hiring 78

Hiring Demo Communication Back of House 78

Apicbase

JUNE 16, 2023

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. To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house).

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 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. That also means you will have fewer raw product orders in each separate unit, allowing you to leverage better bulk prices for your large-batch central kitchen orders.

Operations 52

Operations Back of House Front of House Food Supply 52

Lavu

MARCH 11, 2020

If you need a more customizable system for your restaurant, you may consider choosing a more robust system that offers features such as inventory tracking, table and order management, employee timesheets, and CRM integration. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Touch Bistro

JULY 18, 2021

You end up spending both time and money training new staff that may have a shorter shelf life than that case of tilapia you ordered last week. 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.

Back of House 52

Back of House 2021 Front of House Cash Management 52