7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.

BOH 368

BOH POS Influencer Point of Sale 368

7 Shifts

DECEMBER 16, 2020

So we took over five of the parking spaces along our restaurant, which basically provides somewhere between 80 and 100 seats, which is technically more than we had inside prior to COVID. We’re investing a lot in our outdoor seating because our whole unique selling point has always been our vibe and our cocktails and the design of the place.

FOH 284

FOH Back of House Front of House Point of Sale 284

7 Shifts

JANUARY 10, 2024

Hammel admits that there were rougher moments at the beginning, and transparency was difficult, especially layered on top of other pandemic-era factors like limited seating and vaccination policies. How did staff initially react? How has it impacted the team and restaurant over time?

FOH 195

FOH Front of House Customer Service Back of House 195

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.

FOH 78

FOH BOH Front of House Back of House 78

Modern Restaurant Management

JUNE 24, 2021

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Customers want the ability to order online, set up delivery, view seating, and book tables through the convenience of a mobile phone.

Marketing 203

Marketing Social Media Mobile Ordering Website Management 203

Modern Restaurant Management

APRIL 27, 2022

To keep up with the rush, you may want to add extra seating outside or split apart tables when possible. Whether you own a small restaurant (and manage the dining room yourself) or work with a group of managers, make sure that you (or the FOH and BOH managers) are trained to put out the fires that will inevitably come up.

Management 212

Management Management Customer Experience Reservations 212

7 Shifts

JULY 28, 2021

While you do want to be in the driver seat for these meetings, you don't want to do all the talking. BOH help them sweep and mop. As a restaurant manager, this is your time to shine. This is when you can transition from a boss to a coach by keeping your staff informed and encouraged. Sadly enough, approximately 65% of U.S.

Communication 430

Communication Management Management Front of House 430

Lavu

MARCH 13, 2020

If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If you have multiple dining areas, an mPOS system is also ideal.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Modern Restaurant Management

SEPTEMBER 2, 2020

and BOH (including cooks, chefs, etc.). Set seating times. Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Disinfecting areas of the restaurant far more frequently and definitely between the turnover of any tables / chairs. Contactless payment.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

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. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located. Using a shared vocabulary helps maximize kitchen efficiency.

BOH 52

BOH Front of House Back of House Point of Sale 52

Touch Bistro

AUGUST 23, 2021

Establish a sense of arrival with unique signage and seating for guests waiting for tables, like London, U.K.-based Blend old and new by incorporating design elements that nod to the past, like this stunning bar seating area at Pigeonhole in Calgary, Canada, which was styled in the image of a Parisian wine bar and cafe. Choose a Theme.

Design 129

Design 2021 Front of House Sourcing 129

EATER

JUNE 26, 2020

And yet more business didn’t translate to more staff: The 200-seat restaurant still employed fewer than half the workers it had before the pandemic. Down in Nashville, Mary Pillow Thompson, the founder of the local restaurant hiring platform Foh&boh, has seen a similar movement. There will be a lot of shifting around,” she says.

Front of House 112

Front of House Back of House Guest Recovery Loyalty Program 112

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. RevPASH (Revenue Per Available Seat Per Hour). RevPASH allows restaurants to measure how each seat performs over a given period of time. What is RevPASH?

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Lavu

MARCH 16, 2020

If the photos on your website are outdated, have dark lighting, or are just not good, hire a professional photographer to take photos of your restaurant that show off its special qualities—like cozy seating or the long bar—and of your food. As soon as they are ready, upload them to your website. Become an Event Vendor.

Email Marketing 78

Email Marketing Loyalty Program Social Media Consumer Goods 78

7 Shifts

MAY 11, 2020

This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. 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. Social distancing and protective equipment ??

BOH 368

BOH FOH Food Safety Equipment 368

EATER

SEPTEMBER 3, 2020

That said, restaurants and bars are struggling, and with a total lack of federal support, their only option is to fill seats, and use social media to do so. I DMd with one of the line cooks at Alinea before booking Next; I asked him how he felt as a BOH [back-of-house] employee. These days, that’s a shamable offense.

Social Media 114

Social Media Back of House Outdoor Dine-in 114

KaTom

JUNE 10, 2020

Whether you’re enjoying an al fresco meal on the patio or find yourself seated several feet away from the next table in the dining room, these movie characters are great examples of bad dining etiquette you’ll want to avoid. The Entire Cast During “La Vie Bohème” in RENT (2005).

Dine-in 62

Dine-in Front of House Kitchen Safety Food Order 62

7 Shifts

FEBRUARY 7, 2024

TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. This speeds up the customer experience, saves your servers time, and likely frees up tables a little bit faster, allowing you to seat more customers.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 19, 2019

Improve the BOH Work Environment Because kitchens have a reputation of being extremely grueling work environments—with stress and conflict common—it's vital to include a tactic devoted entirely to improving the BOH work environment. With over-capacity, you don't have enough seating to meet demand and customer service suffers.

Management 284

Management Management 2019 Employee Relations 284

7 Shifts

MAY 31, 2021

For example, during the 3-5 pm time frame, cleanup might include a thorough cleaning of kitchen areas by the BOH team and a floor sweeping and sanitization of tables in the front of the house. For example, at a casual family restaurant, the service model might look like this: The host greets the party and seats them.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

NOVEMBER 3, 2022

And how many of those women work in the FOH rather than the BOH? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated. Restaurant communication apps can help you get there. Provide equal opportunities. How much of your workforce is female? If women are not applying for positions, ask yourself why.

Leadership 195

Leadership FOH BOH Website Management 195

Touch Bistro

JULY 18, 2021

For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours. Our 2019 restaurants report found that back of house training ranges from less than one hour (5% of restaurants) to more than 12 hours (28% of restaurants).

Back of House 52

Back of House 2021 Front of House Cash Management 52

Apicbase

JANUARY 13, 2023

Nation’s Restaurant News , 2022) The average restaurant startup cost is $275,000 or $3,046 per seat in a leased building. This goes up to $425,000 or $3,734 per seat if you want to buy a location. In the future, this might prompt restaurants to change both their menus and their seating layout to accommodate those diners. (

2023 52

2023 Operations Management Management 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. The Importance of Both FoH & BoH Data in Restaurant Analytics. After all, BoH labour + food costs eat up a solid chunk of your daily revenue. Here’s what we’ll cover: What is restaurant reporting? What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade. The sleeping giant is virtual kitchens.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

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

Modern Restaurant Management

DECEMBER 28, 2020

With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between. Angela Hart, Solutions Director North America, Fourth.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. Using a table management feature , you can configure a representation of your restaurant’s layout to keep track of open tables, keep tabs on open orders, and efficiently seat your customers. Front-of-house (FOH) management. Employee scheduling. Employee tips. Table Management.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

DECEMBER 31, 2019

Restaurateurs are valuing a hybrid approach to reservations and running a waitlist to manage their floor and seat more diners, especially during the holiday season. People don't want to have their credit card go out of sight and into the BOH where people are doing god knows what with it.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138

Modern Restaurant Management

AUGUST 19, 2020

It’s a matter of bringing together all the technologies an operator chooses to invest in to run their business into a unified solution — like learning tools, communication tools, scheduling, time and attendance, guest satisfaction surveys, BOH, POS, payroll, performance management, etc.

Kitchen Safety 227

Kitchen Safety Food Safety Loyalty Program Technology 227