Customer Service FOH Inventory Reference 
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. Fast and friendly service.
Modern Restaurant Management
FEBRUARY 4, 2022
A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. With the increasing customer inclination towards a health-conscious diet, even the restaurant industry has to adapt to the trend by adding dishes catering to their health-conscious guests. Serving smaller portion sizes.
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Restaurant365
MARCH 25, 2020
Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. Update your website’s home page.
The Restaurant Times
MARCH 14, 2022
As such, the ability to manage conflict is also an essential requirement for a restaurant manager to ensure that staff members cooperate with each other and create the best possible customer experience. . Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).
The Restaurant Times
DECEMBER 26, 2020
Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.
Restaurant365
JUNE 22, 2021
Cross-contamination refers to when food becomes unusable during prep or storage because of unsafe practices. Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Train Kitchen Staff on Proper Storage. Teach Portion Control.
Sling
AUGUST 9, 2023
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