Remove Catering Remove FOH Remove Recruiting
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2022 Trends: Meeting Challenges and Industry Evolution

Modern Restaurant Management

The Trend: Ghost kitchens and changing restaurant design cater to off prem. These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. At the same time, competition for labor has risen, making it more difficult than ever to recruit, train and retain employees.

2022 530
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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Virtual restaurants can cater to different consumers, expanding clientele. " Mike O’Hanlon, Head of Catering Partner Business, ezCater.

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20 Restaurant Skills You'll Quickly Learn on the Job (Updated)

7 Shifts

As a result, employees can speak knowledgeably about these topics and offer catered recommendations and pairings. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. 6 seconds is all you have, on average , to impress the recruiter. Making Your Food Service Resume Stand Out. Include relevant experience only.

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Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience

Future Food

The 70% BOH food preparation process gets near 100% of the catering service providers focus with no resources directly allocated to and accountable for the last 30% food presentation in dining rooms, every day, every service period - the customer moment of truth.

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Article Publish And Update Dates

Sling

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78
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Mastering Restaurant Metrics: Your Comprehensive Guide to Business Success 

Apicbase

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). Employee turnover is a significant expense for a business regarding recruitment, training, and lost productivity.

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How To Create a Fair Holiday Work Schedule For Restaurants

7 Shifts

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. Holiday Referral Sprints.