7 Shifts

NOVEMBER 12, 2020

Give out hard copies and make digital copies accessible on a cloud storage system so that staff can easily reference them. Eventually, the mentors should take a back seat and let the trainees interact with customers. Your back-of-house (BOH) team should also have some basic customer service training.

FOH 307

FOH Food Safety BOH Customer Service 307

7 Shifts

MAY 31, 2021

The term ‘restaurant operations' refers to the process by which a restaurant is run. The term can refer to the logistics of any and all tasks in a restaurant, including its finances, its kitchen, its staff, and its service model. Improvement Tips. What Does Restaurant Operations Mean?

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 19, 2019

Engineer Your Menu for Profits Menu engineering refers to the actions you take to create a more profitable menu. For a deep dive on how to improve the BOH work environment, read 7 Kitchen Management Tips to Guarantee Back of House Serenity. With over-capacity, you don't have enough seating to meet demand and customer service suffers.

Management 284

Management Management 2019 Employee Relations 284

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

Back of House 52

Back of House FOH BOH Front of House 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. 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.

Front of House 52

Front of House Back of House BOH Point of Sale 52

Apicbase

OCTOBER 14, 2022

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. RevPASH (Revenue Per Available Seat Per Hour).

Franchise 52

Franchise Franchising Online Ordering Loyalty Program 52

Apicbase

JUNE 16, 2023

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). Revenue Per Seat Hour (RevPASH) This metric measures how much revenue a restaurant generates during each hour that a table is occupied.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52