7 Shifts

NOVEMBER 12, 2020

Your back-of-house (BOH) team should also have some basic customer service training. While interacting with customers isn't the BOH team's primary role, every employee should be able to exhibit the restaurant’s culture through customer service. Health and safety are even more pertinent during and after the COVID-19 pandemic.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 7, 2020

Use data from your POS to see which employee served the fewest tables, upsold the least, got the fewest tips, etc. Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. These behaviors are signs of disengagement. How can you afford bonuses?

Employee Relations 349

Employee Relations FOH BOH Certification 349

7 Shifts

AUGUST 5, 2020

Many have POS integrations and can automate tickets for the back-of-house (BOH) team. As you figure out the perfect balance of FOH, BOH, and delivery staff to serve both on-site and off-site diners, use 7shifts’ scheduling, communication, and labor budgeting tools to keep your labor costs under control and your team in sync.

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

NOVEMBER 29, 2022

Take care of your BOH. Destination Unknown Restaurants makes an effort to pay the BOH as much as they can, and they're in the process of figuring out how to get the entirety of their team on salary. Since Michigan allows tip sharing (excluding salaried managers), Miss Kim starts both FOH and BOH staff at the same wage.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

JUNE 7, 2023

It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency. Without monitoring, these outages could go unnoticed, potentially leading to the serving of food stored at unsafe temperatures.

Food Safety 167

Food Safety Kitchen Safety Food Customer Service 167

Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant. Serving up Cleanliness.

FOH 179

FOH BOH Food Safety Front of House 179

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Efficiency.

BOH 109

BOH FOH Front of House Back of House 109

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. Micro-niche virtual brands serve subsegments of consumers who have specific needs such as a vegan, gluten-free or paleo diet.

Dietary Restrictions 196

Dietary Restrictions Influencer Back of House BOH 196

Modern Restaurant Management

AUGUST 4, 2021

Here’s a look at each: Concept Clarity : Are you crystal clear about your concept, including the products you offer and the ideal format and location to serve your most profitable guests?

BOH 215

BOH Document Training Operations 215

Transact

OCTOBER 2, 2019

Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. . based quick-serve concept that instituted a comprehensive BOH automation system reduced average inventory time from four hours to less than one. Elevate Food Safety Measures. For example, one major U.S.-based

Back of House 64

Back of House Technology BOH Kitchen Safety 64

Black Box Intelligence

SEPTEMBER 21, 2021

That’s who we serve at Black Box Intelligence. At full-service establishments, customers typically order their food at a table or counter, are served by waitstaff and pay after consuming their meal. Workforce data: tracking trends for FOH and BOH staff. fewer BOH and 2.8 That’s who we serve at Black Box Intelligence.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Lavu

MARCH 13, 2020

The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Update to Mobile POS System.

FOH 78

FOH Mobile Ordering BOH Front of House 78

EATER

OCTOBER 16, 2023

After a recent crawl that terminated at Diamondback Brewery , my friends and I ambled down to Himalayan House to enjoy platters of succulent momos, the thin-skinned dumplings found throughout the Himalayas often packed with chicken, beef, goat, or vegetables and served with a spicy, ginger-and-chile-pepper-inflected dipping sauce.

Back of House 105

Back of House BOH Brewery 2023 105

Cheetah

DECEMBER 20, 2021

Some utilize commissary kitchens serving numerous restaurants, while others bring mobile trailers or container kitchens to parking lots. At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff. Windowless basements, warehouses and trailers in hungry residential areas are perfect for this.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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

Food Business

FEBRUARY 8, 2018

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. If you are choosing one, then read this article.

BOH 100

BOH POS Brewery Point of Sale 100

7 Shifts

DECEMBER 16, 2020

The Snug is a bar-forward restaurant in San Francisco serving modern California comfort food, cocktails & craft beer offered in chic, comfortable quarters. Within 7shifts, we’re also seeing trends that move away from a traditional BOH and FOH split, and more to non-traditional roles like delivery and more management being scheduled.

FOH 284

FOH Back of House Front of House Point of Sale 284

7 Shifts

OCTOBER 22, 2021

For example, extra help might be needed to prepare, deliver, and serve catering. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Gathering Employee Availability & Feedback.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

7 Shifts

SEPTEMBER 15, 2020

So any tool you can use to make their jobs easier—and allow them to focus on their core serving responsibilities—will benefit them, your customers, and influence your restaurant’s overall success. This restaurant server checklist template helps you lay out all the essential tasks that need to be complete before and during a shift.

Management 195

Management Management Download Leadership 195

Modern Restaurant Management

AUGUST 4, 2022

Shortly after opening, the farmer couldn't find the clams in the water and we couldn't serve the dish for another nine months. For example, a sous vide chicken breast takes a total of four to six minutes to cook and serve on a hot plate whereas cooking it raw takes no less than 18 minutes. Chef Solis.

Back of House 189

Back of House Front of House Communication FOH 189

The Restaurant Times

NOVEMBER 4, 2021

With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. With a Kitchen Display System, your whole BOH team can view every ticket created, giving them all the information they need to validate order details quickly and correctly. ii) Open Configuration . Source: iStock. Walk-in storage

Design 98

Design Kitchen Safety Back of House Food Safety 98

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

Restaurant365

APRIL 19, 2022

Customers Served Per Labor Hour. In addition to SPLH, tracking customers served per labor hour is also a useful number to track. Calculate the average sales per server by dividing total sales for an individual server by the total number of guests served by that same individual. Labor Productivity Analysis by Week.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

FEBRUARY 4, 2021

Customers Served or Sales Per Labor Hour and Day Part. Tracking your sales per labor hour (SPLH) maps your labor hours alongside the sales or customers served for every hour. This may cover everything from streamlining your menu so your BOH can be more efficient to changing the service well so servers can take care of tables faster.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Sling

MAY 9, 2023

As a general concept, these health and safety standards dictate the appropriate ways to store, prepare, and serve the food your customers order. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Cheetah

DECEMBER 10, 2021

These healthier menu items will reduce the amount of oil used per serving, save you money and boost your reputation. Oil maintenance – Train dedicated BOH staff in oil maintenance and safety. Optimize menus – Slowly incorporate fresher foods and recipes that rely less on fat.

Pricing 148

Pricing Operations Food Supply Supplies 148

Modern Restaurant Management

FEBRUARY 15, 2024

The Apex of Ice Supply Management With the tyranny of heat comes an expanded demand for ice—beverages must be served chilled, and certain food items require ice for preservation. Empire Cooler Service offers a selection of high-grade equipment poised to meet any culinary challenge.

Kitchen Safety 117

Kitchen Safety Equipment Fine Dining Food Safety 117

7 Shifts

OCTOBER 2, 2019

The servers are running back and forth with orders to relay or food to serve. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning. Communication is key in every part of the restaurant business.

Management 285

Management Management Communication Back of House 285

Restaurant365

JUNE 22, 2021

A lot of food waste can happen in the last step before it is served to a customer: when your kitchen staff is putting food on the plate. If you do catering or other types of buffet-style serving, you can also consider changing guest choices. A waste log serves two purposes. Teach Portion Control. Train Staff to Reduce Errors.

Compost 88

Compost Food Waste Front of House 88

Rocket Fuel

DECEMBER 7, 2022

Kiosks not only free up their staff to focus on BOH operations and the drive-thru, boosting productivity, but they also increase order sizes. Big fast-food brands are focusing on developing show-stopping apps that serve multiple purposes: Customer loyalty, contactless ordering, coupons, and even first-party delivery.

2022 52

2022 Fast Casual BOH Food Order 52

The Restaurant Times

MARCH 6, 2023

Just like a restaurant’s success is not entirely determined by the food or beverages it serves, the average profit margin for restaurants is influenced by various factors. The more clients you serve for each service, the more profit you stand to make. What Is The Average Profit Margin For Restaurants?

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Having POS, BOH, labor, VOC, and SOS metrics available in one place allows you to easily compare metrics and get a clear picture of your areas of improvement.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Having POS, BOH, labor, VOC, and SOS metrics available in one place allows you to easily compare metrics and get a clear picture of your areas of improvement.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Restaurant Clicks

AUGUST 12, 2021

They serve absolutely delicious brunch here at The Point In Fells every Friday through Sunday from 10:00 AM to 3:30 PM so they actually offer one of the longest brunches I could find in Baltimore. The bottomless deal here is terrific: $17 All you can drink Mimosas, bloody Marys, Natty Boh, and even screwdrivers!

Hotels 78

Hotels Online Ordering Back of House BOH 78

Goliath Consulting

FEBRUARY 2, 2021

The National Restaurant Association’s stance on vaccinating foodservice workers has been strong, stating that the vaccination would “help the entire food and restaurant industry continue growing, selling and serving healthy food even in times of crisis” (3). How to Get Vaccinated.

Healthcare 60

Healthcare Food Food Safety Restaurant Law 60

The Restaurant Times

NOVEMBER 19, 2021

Streamlined FOH And BOH Operations . Postmates , a food and grocery delivery service with 550 locations across the United States, has unveiled Serve, an autonomous delivery robot. Here is how automation can solve the restaurant staff shortage problem. . 4 Ways Automation Solves Restaurant Staff Shortage Problems.

Fast Casual 52

Fast Casual Customer Experience Customer Service Food Truck 52

Rocket Fuel

MAY 1, 2023

Ensure kiosks are user-friendly and strategically placed within your restaurant. Kiosks are also a great tool to overcome the labor shortage —With kiosks in your dining room, you can put more of your staff BOH and allow your customers to self-serve.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52