7 Shifts

AUGUST 7, 2020

Candidates get bonus points for discussing this role and past roles passionately. What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) A server calls in sick at the last minute.

2020 312

2020 Kitchen Safety FOH BOH 312

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Cross-Train Your Employees. Top 11 Best Practices for Restaurant Scheduling.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

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. There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Understand cleaning vs sanitizing ??

FOH 338

FOH BOH Kitchen Safety Cash Management 338

Modern Restaurant Management

MAY 6, 2021

But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions. It’s hard to believe but the restaurant industry is facing another crisis since COVID hit and forced so many closings last year: finding available workers. Get Proactive. That’s not happening now.

Hiring 197

Hiring FOH BOH Coaching 197

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 221

FOH Front of House Customer Service Back of House 221

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Regarding operations, restaurants tend to utilize sales forecasts to polish their purchasing and ordering processes. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. 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.

Management 189

Management Management BOH Front of House 189

7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. It’s awkward because people are often unsure of the ‘right’ amount to tip, so tip amounts vary from person to person. Restaurant workers, who rely on tips to supplement their income, are torn on the subject.

FOH 195

FOH Front of House Customer Service Back of House 195

Modern Restaurant Management

FEBRUARY 15, 2022

Not only do they need to be aware of challenges that kitchen staff are facing and adapt accordingly, they are also the main point of guest interaction for on-premise dining. Digital Ordering to Eliminate Friction Points for Cashiers. At full-service restaurants, servers are responsible for crucial tasks.

Technology 225

Technology Loyalty Program Fast Casual Email Marketing 225

Apicbase

APRIL 5, 2024

Back of house (BOH) operations are complex and have many moving parts. Let’s examine how centralising your restaurant data using BOH management software saves time, reduces costs, and improves restaurant profit margins. But automation in food service is much more than that. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

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

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. Customer service: Interact with guests, solve customer complaints, and ensure the service is on point. Here's a breakdown of the major restaurant manager responsibilities. Remaining educated: Managing a restaurant involves constant work.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Table of Contents. Skills for Your Resume. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Restaurant365

MAY 3, 2022

Improve employee training. Improve employee efficiency through training so you can schedule a leaner staff without sacrificing the customer experience. Cross-train your staff. But in an employees’ market, restaurants are also carefully weighing higher labor costs against the bottom line. Mix full-time & part-time employees.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

Lavu

MARCH 13, 2020

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Is it your staff?

FOH 78

FOH Mobile Ordering BOH Front of House 78

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. Case in point: demand for chicken wings skyrocketed during the pandemic, resulting in wholesale prices doubling in many markets.

Dietary Restrictions 196

Dietary Restrictions Influencer Back of House BOH 196

Modern Restaurant Management

MARCH 25, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. 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.

Management 88

Management Management BOH Front of House 88

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

The Restaurant Times

SEPTEMBER 30, 2021

A contemporary restaurant management software contains data security measures to secure sensitive business information, streamlines your internal operations, links all of the people that make your restaurant work successfully, and keeps track of sales, labor, and inventory data effortlessly. What Is Restaurant Management Software?

Management 98

Management Management Cash Management Front of House 98

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. But with so many kitchen management systems vying for your attention, you need to narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Food Business

FEBRUARY 8, 2018

More like a train moving down the track. A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. POS SYSTEM: Your point of sales system serves your business every day.

BOH 100

BOH POS Brewery Point of Sale 100

Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. 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. Focus on the customer experience.

FOH 78

FOH BOH Front of House Back of House 78

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts Forecasting accurately is the number one key driver to ensuring your locations are staffed properly for busy spikes throughout the week and days. Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Generate accurate sales forecasts. Some of the tools you’ll need to build an accurate forecast are: Your previous year’s sales, which are especially important during seasonal changes and holidays. Your current sales trend or average, which is typically built into your schedule-building software, but not always.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

MAY 1, 2023

In today’s competitive quick-service restaurant (QSR) landscape, operators must adapt to evolving consumer behavior and leverage every available sales channel to stay ahead. However, 2022 saw a resurgence in counter sales, reaching 14.44%, a 51.9%

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

The Restaurant Times

MARCH 6, 2023

As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. As opposed to profit, which is demonstrated as a dollar amount, your restaurant’s profit margins are its profits represented as a percentage of annual sales. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

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. Table of Contents.

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. 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. Table of Contents.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

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). 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.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

JULY 8, 2021

But while off-premise demand has grown, in-person sales are coming back as more regions open up again. For restaurant owners and operators, how do you balance between maintaining off-premise business and rebuilding in-restaurant sales—at the same time? However, in the era of social distancing, these burgeoning trends took off.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Lavu

JANUARY 21, 2020

The accounting language may seem difficult for people who are not trained in accounting or those who have no interest in matters accounting. Someone who understands specific restaurant accounting features like a chart of accounts, COGS, prime costs, daily sales, and more. . Hire a Professional Specializing in Restaurant Accounting.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Apicbase

JANUARY 13, 2023

The F&B industry grew in 2022… and it will keep growing in 2023. However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. This trend is expected to continue in 2023.

2023 52

2023 Operations Management Management 52

Apicbase

JUNE 16, 2023

Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Restaurant365

APRIL 30, 2021

With this many moving pieces, it is essential to have full integration between your restaurant management solutions, like your restaurant accounting software , inventory management software , and your point of sale (POS) system. A key component of running a successful, profitable restaurant business is controlling your food costs.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. As a franchisor, things are different. Where will my franchises be located?

Franchise 52

Franchise Franchising Sustainability Document 52