7 Shifts

NOVEMBER 12, 2020

Customer service training. Customize this overview to fit your restaurant’s onboarding timeline. What to include in your restaurant onboarding process. What documentation to give out and collect during onboarding. What is employee onboarding? Employee onboarding is the process of welcoming a new employee to your team.

FOH 307

FOH BOH Food Safety Customer Service 307

7 Shifts

JANUARY 7, 2020

An engaged staff is crucial for smooth operations, satisfied customers, a strong workplace culture, and high profits. They believe in what they do and therefore bring in higher profits by treating customers better and upselling. Fortunately, we have extensive experience with restaurant employee engagement.

Employee Relations 349

Employee Relations FOH BOH Certification 349

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. If your labor cost as a percentage of sales is currently at an impressive 27%, see if you can reduce that by 3% in the next year without diluting the customer experience.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

JUNE 15, 2021

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. Want to know more about FOH data? Restaurant KPIs impacting a profitable back of house.

BOH 78

BOH FOH Point of Sale Back of House 78

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. 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. Let’s get started!

BOH 109

BOH FOH Front of House Back of House 109

Restaurant365

OCTOBER 15, 2021

With the help of actionable data and reporting, store managers can help control labor costs, without negatively impacting the customer experience or employee retention rates. Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Salaried Employees. Burdened vs. Unburdened Labor.

Management 148

Management Management Point of Sale Employee Relations 148

Lavu

MARCH 13, 2020

The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. Streamline BOH and FOH Communications. Or could it be the systems in place? Overall, their performance becomes optimized.

FOH 78

FOH Mobile Ordering BOH Front of House 78

7 Shifts

NOVEMBER 29, 2022

But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Instead of worrying about making enough tips to make a living, staff could focus on improving the guest experience. Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

7 Shifts

AUGUST 15, 2022

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. Walk the interviewer through your experience working in restaurants, the roles you've held and your responsibilities. Table of Contents. How to Answer.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

Modern Restaurant Management

MARCH 16, 2021

As Modern Restaurant Management Restaurant (MRM) magazine celebrates its fifth anniversary this month, we reached out to industry insiders to garner their insights on what issues have impacted the industry over the last five years and what issues they feel will impact restaurants in the years to come. “Will this look good on Instagram?

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

7 Shifts

OCTOBER 2, 2019

There are certainly skills that will help you keep your staff engaged and your restaurant running smoothly, but some of what you need to know can only come from experience. This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. What are their goals and challenges?

Management 285

Management Management Communication Back of House 285

Black Box Intelligence

SEPTEMBER 21, 2021

That’s who we serve at Black Box Intelligence. For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Touch Bistro

AUGUST 23, 2021

To offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant. Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty. It’s time to get creative! The added benefit?

Design 129

Design 2021 Front of House Sourcing 129

Restaurant365

FEBRUARY 4, 2021

Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). per hour, with Seattle close behind at $16.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Table of Contents. Skills for Your Resume. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

FEBRUARY 7, 2024

Increased employee engagement and productivity: Less time spent haggling, arguing, and pleading about shifts that they can’t cover is more time spent focused on productive and customer-facing work. Other QSR brands, including Taco Bell, McDonald’s, and Wendy’s, are all experimenting with digital-first or digital-only restaurants as well.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Since accounting in the restaurant industry is quite different from other industries, look for someone who has experience or specialization in restaurant accounting. Hire a Professional Specializing in Restaurant Accounting.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

7 Shifts

SEPTEMBER 28, 2020

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Cleaning server duties Cleaning is critical to passing health inspections and making your restaurant appealing to customers.

FOH 195

FOH Management Management Cash Management 195

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. With this efficiency, staff knows exactly what to do and when to do it, and guests enjoy a delightful experience with your brand. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID. Enter digital tableside ordering.

Technology 225

Technology Loyalty Program Fast Casual Email Marketing 225

7 Shifts

NOVEMBER 3, 2022

My managers also used code names based on menu items to “rate” female customers. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. I have been serving plant based charcuterie since 2008.Broccoli She promptly quit. These accounts may not shock you. Remember me?I Broccoli Hot Dogs!Beet

Leadership 195

Leadership FOH BOH Website Management 195

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Cheetah

SEPTEMBER 4, 2019

Front of the House Terms Front of the house (FoH) is literally the front of the restaurant, including the waiting area, the bar, and the dining area. Here are the 8 most commonly used terms in FoH: . Here are the 8 most commonly used terms in FoH: . Comped Sometimes customers get free food.

Front of House 106

Front of House FOH Back of House Customer Service 106

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 28, 2024

Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage. But with so many kitchen management systems vying for your attention, you need to narrow down the options. Here are the key considerations to look out for when making your decision.

Management 52

Management Management Point of Sale Kitchen Safety 52

Lavu

MARCH 11, 2020

At the center of this technology lies a POS system in which a transaction between a merchant and a customer takes place. The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today.

Management 78

Management Management Cash Management Mobile Ordering 78

The Restaurant Times

OCTOBER 17, 2020

This collaboration with Deliveroo enabled these restaurants to deliver to places they couldn’t serve before. A cloud kitchen eliminates many operating costs that are otherwise incurred by traditional restaurants such as high rentals, FOH labor costs, decor and remodeling costs, etc. Baking Company, and Joga.

Kitchen Safety 52

Kitchen Safety Online Ordering Front of House Mobile Ordering 52