7 Shifts

MAY 25, 2020

There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Who can blame them?

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

AUGUST 5, 2020

Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options. Determine who will be responsible for delivering orders to customers. If your area has a heatwave, customers may not come for dine-in service, but may still order at home.

Delivery 341

Delivery Food Email Marketing Front of House 341

7 Shifts

AUGUST 7, 2020

What would you do to ensure a smooth day of service when you’re understaffed? What to look for: Look for a solution that keeps guests a top priority and supports the short-staffed FOH team — like the manager stepping in to work the role (this is where cross-training comes in handy!) Why do you want to work here? What did you do?

2020 312

2020 Kitchen Safety FOH BOH 312

7 Shifts

FEBRUARY 18, 2020

When employee engagement and wellbeing wane, job performance, customer happiness, and the bottom line suffer. We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams.

Employee Relations 395

Employee Relations FOH Back of House Front of House 395

7 Shifts

JULY 14, 2020

Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff reopening orientation and training sessions. Recommended Reading: How to Effectively Sanitize & Clean Your Restaurant.

Management 370

Management Management Kitchen Safety Equipment 370

Food Business

DECEMBER 17, 2019

Gather two or three speakers—on steps of service, on cleanliness, on timing…it really does not matter, because, in my experience, staff want to give an exemplary experience. workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff.

Workshop 130

Workshop FOH Front of House BOH 130

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. Give employees certificates for completing certain courses or training milestones.

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

MARCH 28, 2022

These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. Restaurants who are already using drive thru have begun looking at adding more lanes, and even table service brands who would never have previously considered it are looking at drive thrus as a smart investment.

2022 197

2022 FOH BOH Recruiting 197

The Rail

MARCH 14, 2023

By Andrea Abbondanza, Contributor In today's fast-paced digital age, restaurants are constantly seeking innovative ways to enhance the dining experience for their customers. QR codes offer a convenient and contactless way for customers to access menus, order food, and pay using mobile devices.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

7 Shifts

SEPTEMBER 15, 2020

Restaurant cleaning checklist template It goes without saying that the cleanliness of your restaurant directly impacts customer satisfaction. Your restaurant cleaning template can be customized to add in extra tasks to ensure your restaurant meets new mandated hygiene standards. Download it for free now.

Management 195

Management Management Download Leadership 195

The Restaurant Times

NOVEMBER 24, 2020

In the hospitality industry, the level of service quality depends to a great extent on the restaurant staff. Along with quick and efficient service, customers now also want hygienic handling of their orders. How to improve your restaurant service quality is one of the most frequent questions asked in the industry.

Training 52

Training Management Management Tip Distribution 52

Modern Restaurant Management

APRIL 27, 2022

As you may know, Mother’s day is one of the busiest days for full-service restaurants, often resulting in huge crowds, long wait times, and an overwhelmed staff. If you aren’t prepared for the huge rush, customers may grow impatient, leave bad reviews, and be reluctant to return in the future. Accept Orders in Advance.

Management 208

Management Management Customer Experience Reservations 208

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

7 Shifts

JULY 10, 2020

You want to have a big enough budget that your target customers will be exposed to your ads multiple times in a short period (two weeks) prior to the grand opening…he “newness” of the business and special offers related to the grand opening should increase the responsiveness of potential customers.”

Events 351

Events Social Media Kitchen Safety Seating 351

7 Shifts

OCTOBER 22, 2021

Once you've determined the need to adjust your schedule for the holidays, the next step is to work with employees on their availability to build schedules that work for them and your customers. The bad news for restaurants is that food service businesses are facing ongoing difficulty hiring. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Modern Restaurant Management

MARCH 10, 2021

This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Without capacity management, you run the risk of bottlenecks to service that results in slow order ready times, and angry customers. Conclusion.

Management 175

Management Management BOH Front of House 175

Lavu

MARCH 13, 2020

The type of diners you receive expect to wait for less, carry less cash, and demand faster service. 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. Streamline BOH and FOH Communications. An item is forgotten.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Lavu

FEBRUARY 14, 2020

As you develop the restaurant employee handbook, view it as an ongoing training resource instead of just a categorical list of rules, and separate the information into categories: Performance and Appearance Policies . Customer Service Standards. Customer Service Standards. What service style do customers expect?

FOH 78

FOH Social Media Restaurant Law Food Safety 78

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.

Innovation 52

Innovation Menu 2024 FOH 52

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).

Management 52

Management Management FOH BOH 52

7 Shifts

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training. A 2016 Deloitte report underlines the importance of ongoing training across business types. Make sure everyone understands their roles on your team.

Management 285

Management Management Communication Back of House 285

Sling

MAY 9, 2021

One of the best ways to keep customers coming back to sample your fare is to implement restaurant loyalty programs into your workflow. What Is Customer Loyalty? In this case, we’re talking about customer loyalty. Customer loyalty is the measure of a consumer’s willingness to do repeat business with your company or brand.

Loyalty Program 78

Loyalty Program FOH Customer Service Website Management 78

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. Sales Per Labor Hour (SPLH) and Customers Served Per Labor Hour. It tracks which service times are the most productive, and which can be improved.

Management 148

Management Management Point of Sale Employee Relations 148

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.

Back of House 52

Back of House BOH Front of House FOH 52

The Rail

JULY 14, 2023

By Indiana Lee, Contributor Though your restaurant should have good food and a unique atmosphere, if your front-of-house (FoH) staff is not functioning and they’re unhappy at work, your patronage could suffer. All it takes is one waiter or bartender to have a bad day and show it in front of the customers to create a bad impression.

Front of House 52

Front of House FOH Employee Relations Back of House 52

Modern Restaurant Management

MARCH 25, 2021

This is the perfect tool for training, and in fact can be programmed with phantom tickets —non-food-related orders— to remind staff to take on other tasks. Without capacity management, you run the risk of bottlenecks to service that results in slow order ready times, and angry customers. Conclusion.

Management 88

Management Management BOH Front of House 88

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. This is especially important when training new employees.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. According to the report, roughly half of full-service restaurants said they devoted more resources to expanding the off-premise side of their business since the onset of COVID.”

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

7 Shifts

MARCH 27, 2020

However, many states that are forcing restaurants to stop their dine-in services are allowing them to operate as takeout and delivery-only establishments. Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? states are forcing non-essential businesses to stop operations.

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Start with the one we’ve created below, then customize it to meet the needs of your business. Review U.S.

Hiring 52

Hiring Employee Relations FOH BOH 52

Mad Mobile

MARCH 1, 2024

Depending on how you use them, they could revolutionize how you interact with your customers. Boosting revenue: a closer look The discussion around restaurant tablets centers on two different modes of deployment: customer-driven and server-driven tablets. It’s not just about one aspect of the customer journey either.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Deliverect

AUGUST 20, 2020

With so much change and uncertainty currently in the air, as a restaurateur, you might well be feeling overwhelmed by the extra training, distancing measures, and stringent hygiene standards required. Having helmeted drivers impatiently waiting around inside the restaurant doesn’t give the best first impression for customers.

Design 145

Design Delivery Food Order Online Ordering 145

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). However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Customers Served or Sales Per Labor Hour and Day Part.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88

Sling

AUGUST 9, 2023

November 2020 Virtual Training 101: The Complete Guide For Managers November 2020 How To Calculate And Control Restaurant Labor Cost November 2020 What Is Comp Time? The Complete Guide For Managers November 2020 Gross Pay Vs.

Article 78

Article 2023 2022 2021 78

The Restaurant Times

NOVEMBER 19, 2021

Dining out still revolves around the service experience. Streamlined FOH And BOH Operations . The costs of hiring, training, and retaining their replacements are astronomically high. Brands that strive to deliver excellent customer service need not be concerned.

Customer Experience 52

Customer Experience Fast Casual Customer Service Food Truck 52

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. Kiosk ordering Your busy customers don’t always have time to wait in line. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 397

Management Management Email Marketing Point of Sale 397