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A well-informed team can anticipate issues before they affect the guest. These breakdowns often show up in key service metrics like wait time and service time, especially in fast-casual settings. When FOH and BOH teams are in sync, turnover flows naturally without making guests feel rushed.
Front-of-house (FOH) staff, like servers and hosts, will need customer service training, upselling techniques, and communication skills. A well-informed team improves service, enhances the dining experience, and reduces errors in the kitchen. Let’s say you run a fast-casual restaurant.
We feel people will retain information much better if they’re able to engage and interact in a meaningful way,” says Jen Denis, a chief brand officer of Honeygrow. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.
For hiring platforms like foh&boh, the name of the game was volume, volume, volume. – Mary Pillow Thompson, founder of foh&boh Five years after the pandemic, Tom's Watch Bar has gained valuable perspective on what drives people to gather. Technology changed during this time as well.
Within QSRs, fast-casual restaurants led the way, growing transactions by 2 percent in March. State of the Plate Olive Garden is the most popular casual dining restaurant with Americans in 2025, with 19 percent having dined at the Italian-themed restaurant in the past 90 days, according to a new report from YouGov.
Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual. This movement toward more sustainably sourced food in both our fast-casual and fine dining restaurants will continue to expand in the future.
Clear descriptions and appealing photos help customers make informed choices and anticipate the flavors and presentation of their meals. In a study among casual dining restaurants , 91% of respondents said that an appealing ambiance prompts them to visit a particular establishment.
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. You can then use this information to adjust your menu, make purchasing decisions, or change your pricing.
For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. For example, at a casual family restaurant, the service model might look like this: The host greets the party and seats them. Staff training needs to strike a delicate balance of being welcoming and informative.
As the owner of a food establishment, this is very valuable information to you. In the short term, it’s QSR that will experience labor improvement, then fast-casual. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.
Fast food Fast casual restaurants typically have the highest table turnover rates since they focus on quick service and efficient operations. Casual restaurants Casual restaurants have lower turnover because they typically offer a more relaxed dining experience, with customers spending more time at their tables.
Manager log books Even if it’s just a shared cloud document, you need a centralized place for your managers to exchange information. This keeps information from getting lost in the text and email shuffle. You can then use this information to adjust your menu, make purchasing decisions, or change your pricing.
The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. 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.
For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. If the FOH and BOH are working hand in hand, why should their communications be limited?
There’s no real business casual standard for restaurants. Upscale restaurants usually have websites and social media profiles that are rich sources of information. Casual restaurant interviews A more laid-back restaurant doesn’t mean laid-back interview preparation. For these jobs, keep it business casual.
It tracks all the transactions with a great level of detail (from the date and time to what items were purchased to returns or void checks, to how it was paid, who sold it, and what table were people seating in for casual dining restaurants). It needs to be linked to the other systems to pull the information in a centralized way.
Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. When managers want to hire someone, they fill out the new hire sheet with complete information. Previously, managers would read the employee manual to new hires.
Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. When managers want to hire someone, they fill out the new hire sheet with complete information. Previously, managers would read the employee manual to new hires.
They can use information from the software to track employee effectiveness and ease the onboarding process for new employees. Front-of-house (FOH) management. It also creates an audit trail that can be used to identify all processes and ensure the accuracy and completeness of the information. . Back-of-house (BOH) management.
Lack of accurate information about how the UAE restaurant industry operates ultimately leads to the failure of businesses. A casual attitude towards reporting and analytics can often lead to the doom of your restaurant. You can streamline both FOH and BOH operations through your restaurant POS, help you save on both money and labor.
That vital piece of information is your recipe. With multiple stakeholders needing access to the information held in the system, accessibility is all-important. Information from different outlets – and departments – is shared effectively throughout the business as a whole.
Rest assured, none of the big-name restaurant franchises in the QSR, fast-casual or virtual space have grown to their current size by allowing franchisees to spreadsheet their way through operations and finances. Additionally, provide franchisees with all the resources and information to thrive.
such as using mobile messaging to keep customers informed while their food is being prepared and provide a mechanism for informing restaurants when they have arrived to pick up their order. As restaurants do everything they can to survive these winter months, we continue to see shifts in how consumers are using restaurants.
” In addition, across all major segments, from fine dining to quick service restaurants to fast casual, owners and operators reported that “off-premises dining represents a larger proportion of sales than it did pre-coronavirus.” ” In fact, P.F. Undoubtedly, managing your labor over the past year has been difficult.
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