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How do you prepare your team for special events or holiday rushes? Can you give an example of how you’ve managed a large event or special occasion at a restaurant? How do you maintain smooth communication between FOH and BOH staff? As a restaurant manager, how do you prepare your team for special events or holiday rushes?
Back-of-house (BOH) staff, including chefs and kitchen assistants, will focus more on food safety, food handling, and kitchen equipment use. With it, you can simulate real-life interactions, such as handling difficult customers, managing order errors, or addressing special dining requests.
If you’re consistently seeing: Long ticket times Inconsistent plates Customer complaints Stressed-out cooks It isn’t necessarily a staffing issue; it could be a sign that the menu payload is too much for your BOH team to handle. Use LTOs, daily specials, or seasonal items to test what lands. Start with a special.
For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Restaurants have woven their brand values throughout the employee experience, creating authentic communities that extend from the BOH to the customer. Running a successful restaurant isn’t measured solely by what’s on the menu anymore.
Someone who specialized in restaurant accounting method will update you about industry benchmarks and guide you to understanding your financial goals. Your FOH and BOH staff members are also major players. Therefore, your best shot in accounting is hiring a restaurant-specialized accountant. Your accountant.
POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Key benefits include: Real-time order updates: Orders are instantly sent to the kitchen with modifications and special requests. This ensures accuracy, even during a hectic dinner rush.
Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Among the insights: Inflation: Food inflation is a top concern for 52 percent of operators with labor costs ranking a close second. “These restaurants are building sustainable business models for the future.
Value matters, too—over 80 percent of consumers utilize deals like "Buy One, Get One” offers, combo meals, or real-time specials. GreenPoints™ This Certified Green Restaurant® has 100 percent LED lights, Green-e Energy Certified Green Wind Power that offsets 100 percent of energy usage, and BOH and FOH composting.
If you're standing in line waiting to order the special of the night, the seasonal Panzanella Salad, you don't want to hear “86 the special”. At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. Where did the term come from?
Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Can they read about weekly specials or see photos of your most popular dishes? As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources.
and BOH (including cooks, chefs, etc.). Should they plan to have rainout specials for takeout and delivery? In addition to the “take the rest home with you” policy, I would suggest a “rain out special” (assuming you already offer both delivery and takeout). Set seating times. Contactless payment.
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 concepts are another useful virtual brand application.
If they seem annoyed that they had to meet special requests, they’re probably not right for the job. BOH Ask potential chefs, cooks , dishwashers, and bussers these questions in job interviews. Why it’s important to ask: If a BOH candidate can’t handle the heat , they should stay out of your kitchen!
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.
T he life of a chef has never been easy one and requires a special type of person who has a high tolerance for stress, an open mind, and an obsessive personality. I believe that most cooks who worked in a hostile kitchen environment are looking to change that culture in their own kitchens. Chef Jose Danger – BRAVA!
It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. If one of your guests asks the hostess what the drink specials are for the night, they won't have to call over a server because they'll know it already. Let's take a look at these 11 best practices for restaurant scheduling.
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.
Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. BOH help them sweep and mop. After all, there are so many more pressing problems that need to be dealt with. Falls on everyone.
TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. For example, if one guest is a big fan of martinis, having the data to let anyone on staff know can make for a special experience. Square: Widely used in small retail, Square offers a restaurant-specific POS as well.
Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Create specialized catering menus tailored to different types of events to enhance this revenue stream further.
If you work in a full-service restaurant, you often have to remember daily and weekly specials. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. Working in a restaurant builds a unique, family style, collaborative dynamic between you and your coworkers. Making Your Food Service Resume Stand Out.
To ensure that takeout feels just as special as the alternative, allow customers to place orders in advance, so they don’t have to worry about waiting too long to pick up the day of. Not everyone wants to dine out on Mother’s Day, likely because of the long wait times. Guests who are upset at how long their food takes.
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.
When changes are made to a menu or new specials added, your chef must call a staff meeting to review what’s new. With detailed answers and descriptors, the FOH is armed and ready to 86 the food specials. . FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . Menu Education.
Piper admits that it's harder to hire for skilled positions, like management and BOH. They also award staff free meals for helping fellow servers or selling specials. They want employees who can make an impact on the team and the brand. This is especially true for store managers, as their influence on the team is much larger.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. To go around this, consider the ‘Specials Menu’. Specials are accepted by guests as being more expensive and also more lucrative. Specials, happy-hours and entertainment are also effective in getting customers through the door.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. To go around this, consider the ‘Specials Menu’. Specials are accepted by guests as being more expensive and also more lucrative. Specials, happy-hours and entertainment are also effective in getting customers through the door.
To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Did you overhear that a table was celebrating a special event? Did you overhear the table was celebrating a special event? How to Answer.
Costs are usually dependent on the space, special equipment and duration of agreement. At CloudKitchens, restaurant brands are responsible for hiring and training their own BOH staff. But with a ghost kitchen, a restaurant can have multiple brands. What to Consider When Comparing Ghost Kitchens. 4 Leading Ghost Kitchens Compared.
Similar to the apprenticeships of the past, trade school allows workers to specialize in a particular hands-on field. Better yet, getting involved in these careers doesn’t always require a specialized culinary education to be successful, either. A Push Towards Trade-Based Occupations.
Additionally, ensuring that all orders from these platforms integrate seamlessly into the restaurant’s Point of Sale (POS) System and Back of House (BOH) Platform is crucial for efficient operations but can be time-consuming and technically challenging.
There are many proven accounting software systems out there and with today's providers there is no "special sauce" when it comes to restaurant-specific accounting principals. Every quality accounting system will manage your accounting methods, tips, cash flow, and P&L statements.
In full-service restaurants, guests are less likely to make positive comments about lunch and drink specials, or happy hour. Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. fewer BOH and 2.8
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.
A lot of places are also offering dine-in only specials or dishes that can only be ordered in-house. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens.
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 . Staff Management .
Enter the kitchen display system (KDS), a digital display that replaces traditional paper tickets, offering real-time order management and communication between front-of-house (FOH) and back-of-house (BOH). Improved FOH and BOH Communication Miscommunication between servers and kitchen staff isnt just common, its basically a rite of passage.
While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.
Hiring a social media marketing manager can take a lot of the burden off the FOH/BOH managers — or management in general — and give them more time to focus on perfecting the day-to-day operations of the business. But if you wanted to highlight your lunch specials, would you post pictures and videos at 10 p.m.? 5) Organize Contests.
There are several job functions in both the FOH and BOH and all need detailed appearance standards. Include a thorough list of standards for each position, including the following: Shoes—specify special colors or styles that may be worn. . When should the specials be given? Are the napkins unfolded for the guests? Holiday leave.
Consider having a discussion or special training with your staff on all the benefits of food waste reduction: the “upstream and downstream” impact of not only keeping food out of the landfill, but also respecting the resources it takes to get food to the restaurant in the first place. Move Perishables with Specials.
Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. food allergies, table preferences, and special requests) or implement tools to create a customer loyalty program. You may need to upgrade your POS system to speed up the customer payment process.
Hire a Professional Specializing in Restaurant Accounting. Since accounting in the restaurant industry is quite different from other industries, look for someone who has experience or specialization in restaurant accounting. The more you learn about these terms, the more you understand your finances.
The Joseph Decuis website reminds visitors that a special event is more memorable when celebrated in an exceptional location. If your restaurant can handle it, mention that special events are welcome and tell website visitors how you can make that event the best it can be. Source: TacoBell.com. Source: PastariaStl.com.
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