Customer Experience FOH Inventory Waste 
7 Shifts
SEPTEMBER 1, 2022
Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Common items that get 86'd.
Apicbase
MARCH 28, 2024
These include food production and inventory management. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. A restaurant’s back of house includes any area of operations the customer doesn’t usually see. Cost control. Food safety.
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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. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Want to know more about FOH data? Read Part 1 here ).
Modern Restaurant Management
FEBRUARY 4, 2022
Menu variety plays a substantial role in every dining experience. A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Simplified Menus. Health-Conscious Food Will Dominate Menus.
Aaron Allen & Associates
MARCH 29, 2024
Unique and creative dishes can captivate customers’ attention, leading to increased foot traffic and social media buzz. However, the menu innovation must be purposeful; it should reflect the restaurant’s brand identity and core values, thereby enhancing the dining experience and establishing a loyal customer base.
Lavu
MARCH 13, 2020
If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated. For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. An item is forgotten.
The Restaurant Times
MARCH 13, 2023
While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. And, well, every world needs its own lingo.
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