Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Ghost kitchens are reliant upon another hot trend that will continue into 2022, food delivery. Delivery Options.

2022 547

2022 Customer Service Online Ordering Website Management 547

7 Shifts

APRIL 28, 2020

Now more than ever, food delivery is top of mind for restaurant operators. During COVID-19, where most areas have mandated restaurant closures, delivery is one of the only ways for restaurants to make up their sales—and choosing the right delivery platform can help your restaurant succeed. SkipTheDishes.

Online Ordering 341

Online Ordering Ordering FOH Food Safety 341

7 Shifts

MAY 25, 2020

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Ensure clean & safe delivery ?? As with delivery, make sure to sanitize the payment terminal and avoid handling cash.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

7 Shifts

JANUARY 14, 2021

The COVID-19 pandemic left dining rooms empty and accelerated the industry’s shift to third-party delivery services as a major revenue driver. From their real-world experiences and honest feedback, we can supply you with actionable insights and statistics for one of the industry’s biggest elephants: third-party delivery. of revenue.

2021 195

2021 Delivery Front of House FOH 195

Modern Restaurant Management

SEPTEMBER 2, 2020

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Should they plan to have rainout specials for takeout and delivery? The idea here would be to offer a free item with each takeout/delivery order. Marked spaces to eat or drink.

Outdoor 508

Outdoor Fine Dining Dine-in FOH 508

7 Shifts

MAY 11, 2020

Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. Ensuring your team has the right equipment to keep everyone safe should be a big part of your reopening plan. Suppliers: ??

BOH 368

BOH Food Safety FOH Equipment 368

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. Keeping enough inventory on hand.

Definition 360

Definition BOH FOH Front of House 360

7 Shifts

DECEMBER 16, 2020

Delivery & takeout Initially, The Snug followed what many restaurants were doing by implementing their own takeout and delivery service. Zack himself took up the role of delivery driver and spent his evenings driving food orders across the city. Delivery has never been and will never be what helps us thrive.

Back of House 284

Back of House Front of House FOH Point of Sale 284

Modern Restaurant Management

MARCH 16, 2021

Businesses pivoted their operations with technological tools such as contactless payments, delivery platforms, and kitchen assisting robots to battle these challenges. The delivery market is highly competitive – and the balance of power between delivery services and restaurants is increasingly shifting.

Fast Casual 390

Fast Casual Front of House Fine Dining Mobile Ordering 390

7 Shifts

APRIL 3, 2020

By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.

BOH 368

BOH POS Influencer Point of Sale 368

Lavu

MAY 30, 2025

Another is the total labor cost percentage, which is not just about wages but also other things such as the management, service delivery, and many others. Front of House Labor Cost Percentage: Essential Restaurant Labor KPI Insights This KPI reveals the percentage of employees out of the total workforce that manages FOH activities.

2025 78

2025 FOH Point of Sale BOH 78

7 Shifts

FEBRUARY 7, 2024

After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

JULY 14, 2020

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.

Management 370

Management Management Kitchen Safety Equipment 370

Sling

DECEMBER 6, 2019

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? FOH variables you might not consider include: Decor.

Front of House 88

Front of House Back of House FOH BOH 88

Deliverect

AUGUST 20, 2020

The US restaurant delivery market is projected to reach $32 billion by 2024 , growing at an annual rate of 5%. Since COVID-19 hit the industry this year, it’s become even more obvious how central food delivery is to restaurant operations. It’s become essential to optimize for delivery. Create an order packing area.

Delivery 145

Delivery Design Food Order Online Ordering 145

Modern Restaurant Management

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Christopher Baron of RedBaron Consulting.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

7 Shifts

JULY 29, 2020

According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. FOH Care for customer wellbeing. It’s no secret that COVID-19 has impacted the restaurant workforce.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

7 Shifts

MAY 31, 2021

For example, when new batches of perishables arrive, should they be placed behind any older deliveries to ensure the restaurant follows the first-in, first-out inventory method? Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive. What can 7shifts do for you?

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

JULY 25, 2024

Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Delivery and takeout 60% of American consumers reported ordering delivery or takeout once a week. and 15% of the total bill.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. So, what data should you be tracking around your FOH?

FOH 78

FOH BOH Front of House Back of House 78

Restaurant365

MARCH 25, 2020

As many restaurant operators transition from dine-in service to delivery and takeout service only, there are many operational decisions to make. However, if you determine that pivoting to a takeout/delivery only model is the best business move for your restaurant business, these 12 tips could help ease your transition.

Delivery 107

Delivery Front of House FOH Mobile Ordering 107

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. Will running a takeout and delivery-only restaurant be profitable, or will the costs outweigh the revenue this opportunity could generate? Do you have takeout packaging in stock?

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

EATER

JUNE 26, 2020

Expecting the worst, they were surprised to realize at the end of May that they were doing so much business through takeout and delivery that they were on track to meet their original sales predictions. Those who remained helped its restaurants pivot quickly to takeout and delivery. There will be a lot of shifting around,” she says.

Front of House 322

Front of House Back of House Guest Recovery Loyalty Program 322

Lavu

MAY 2, 2025

POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Integration with tools: Connects with inventory, online ordering, and delivery platforms for seamless operations. Delivery platforms : Simplify the process of managing delivery orders.

Communication 78

Communication POS Front of House Back of House 78

7 Shifts

NOVEMBER 3, 2021

Given the nature of how restaurants operate —with complex systems in the FOH and BOH —ensuring that receive orders, collect payment, and pay teams—here are numerous areas of the business that could be breached. Types of sensitive data in a restaurant. The most important ones for restaurateurs and operators to be aware of are: POS Data.

POS 370

POS Audits Loyalty Program Information 370

Apicbase

MARCH 28, 2024

The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

Back of House 52

Back of House FOH BOH Front of House 52

Black Box Intelligence

FEBRUARY 18, 2022

In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. Data can help you navigate through the complexities of FOH vs. BOH operations. As part of our Workforce Intelligence solution, we generate quarterly reports showing changes in staffing for FOH and BOH.

FOH 40

FOH BOH Front of House Back of House 40

Lavu

JUNE 20, 2025

With a restaurant POS system , restaurateurs and managers can have an integrated platform where all aspects, from ordering to delivery, down to accounting can be effectively monitored. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.

Technology 78

Technology 2025 Online Ordering Fast Casual 78

Lavu

JUNE 4, 2019

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. Simply put, FOH is all of the areas that a customer is exposed to during their dining experience, like the host area and dining area.

BOH 112

BOH FOH Front of House Back of House 112

The Restaurant Times

AUGUST 25, 2020

Implement an enhanced hand washing schedule for both Front-of-House (FOH) and kitchen staff to promote hand hygiene. Promote the use of gloves for both the kitchen and FOH staff. As an alternative, restaurants can adopt enhanced handwashing or hand sanitization schedule for FOH employees.

Training 97

Training Kitchen Safety FOH Front of House 97

Aaron Allen & Associates

MARCH 3, 2022

We’ll explore software for inventory management, restaurant payment and billing, food delivery, dashboards, restaurant onboarding, reservation management, and ERP systems. The best systems have the ability to display recipes one-click-away, monitor cooking times, and alert the FOH when the meal is ready.

Management 120

Management Management Mobile Ordering Point of Sale 120

Black Box Intelligence

SEPTEMBER 21, 2021

They typically offer counter service, and drive-through and/or delivery services are common as well. As consumer demand for convenience spiked , QSRs were best positioned to respond with digital interactions and menus that worked well for takeout and delivery. Workforce data: tracking trends for FOH and BOH staff.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

The Restaurant Group

NOVEMBER 19, 2019

Of course, you must weigh other things such as amount of deliveries per week, item availability, and terms of payment options. Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

Management 68

Management Management FOH Fast Casual 68

The Restaurant Times

JANUARY 13, 2021

Opportunities: Find out ways on how you can expand your services either physically or through delivery services. As the FOH staff spends the most time with the customers, they will naturally be hearing direct feedback from customers. Consider adapting the menu to customer tastes and preferences.

Marketing 104

Marketing Social Media FOH Customer Service 104

Cheetah

JUNE 14, 2021

Add to that the high-stress shifts in hot kitchens and the fact that with the introduction of curbside takeout and delivery, already understaffed BOH teams are now more stressed than ever and with even more responsibility. All of these have long contributed to disproportionately high turnover rates.

BOH 148

BOH Back of House Front of House Employee Relations 148

Restaurant365

MAY 3, 2022

The burgeoning distribution, delivery and ridesharing markets give today’s restaurant employees new job opportunities. Similarly, by training new FOH employees in all FOH roles and all new BOH employees in all BOH roles when they first join the company helps them develop an understanding of how the restaurant functions.

FOH 78

FOH Employee Relations BOH Tip Distribution 78

Black Box Intelligence

OCTOBER 27, 2022

In other words, FOH employees are showing up and guests are taking notice. Off-premise sales include: to go (pickup), delivery, and drive-thru (where applicable). Another possible factor; there has been an increase in front-of-house employee retention and, compared to last year, a decrease in employee absences due to COVID-19.

2022 98

2022 Point of Sale Fast Casual Fine Dining 98