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 205

Management Management Customer Experience Reservations 205

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. Offer ticketed events.

FOH 78

FOH BOH Front of House Back of House 78

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. Train Employees to Work Smarter, Not Harder.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Apicbase

OCTOBER 14, 2022

Boost your table turnover rate by training staff to improve service. What you can do is train your staff to implement strong Standard Operation Practices, follow up on their execution, and measure the effects on food costs using the Apicbase modules. RevPASH (Revenue Per Available Seat Per Hour). Create an upselling program.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 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

7 Shifts

MAY 11, 2020

.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc. Social distancing and protective equipment ?? Employee health assessments ???

BOH 368

BOH FOH Food Safety Equipment 368

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

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. A high turnover means you now have to recruit, select, and train new candidates, which takes time and costs money. Because happier employees are also less likely to leave, you don't spend money recruiting and training new hires.

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. Scheduling.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

NOVEMBER 3, 2022

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. And how many of those women work in the FOH rather than the BOH? At Smalls Sliders, they combat this by training every hire on every position. She proceeded to list step-by-step how the item was made.

Leadership 195

Leadership FOH BOH Website Management 195

Touch Bistro

JULY 18, 2021

Learn how to hire, train, schedule, and retain restaurant staff. 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. For those with 120 seats or more, 51% of restaurants train their kitchen staff for more than 12 hours.

Back of House 52

Back of House 2021 Front of House Cash Management 52

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). TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. Opt for trial periods over long-term contracts.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Modern Restaurant Management

FEBRUARY 18, 2020

There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade.

Mobile Ordering 202

Mobile Ordering Front of House Fast Casual Customer Service 202

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. A good system should be easy to use, integrate into your restaurant operations, and require minimal training hours to master. If it requires extensive training, it might not be the right system for your business. Front-of-house (FOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

DECEMBER 28, 2020

Prior to serving guests in all FOODWORKS locations, chefs and staff of each featured restaurant must participate in food safety, sanitation and hospitality training programs designed in consultation with some of the nation’s leading health and safety experts. Angela Hart, Solutions Director North America, Fourth.

2021 159

2021 Kitchen Safety Food Safety Mobile Ordering 159

Modern Restaurant Management

DECEMBER 31, 2019

Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. 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. Automation will cause workforce to adjust focus.

2020 123

2020 Kitchen Safety Consumer Goods Point of Sale 123