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Someone who specialized in restaurant accounting method will update you about industry benchmarks and guide you to understanding your financial goals. Your FOH and BOH staff members are also major players. Your FOH staff will be using your POS system, which means they need to process transactions correctly and report their tips.
Staff Your restaurant staff, especially those assigned to the FOH, play a critical role in keeping your customers happy as they eat in your establishment. A warm greeting, attentive service, and a willingness to accommodate special requests can significantly enhance customer satisfaction.
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?
Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers.
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.
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. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.
In full-service restaurants, guests are less likely to make positive comments about lunch and drink specials, or happy hour. Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. fewer FOH employees. fewer BOH and 2.8
Enter the kitchen display system (KDS), a digital display that replaces traditional paper tickets, offering real-time order management and communication between front-of-house (FOH) and back-of-house (BOH). Improved FOH and BOH Communication Miscommunication between servers and kitchen staff isnt just common, its basically a rite of passage.
Consider having a discussion or special training with your staff on all the benefits of food waste reduction: the “upstream and downstream” impact of not only keeping food out of the landfill, but also respecting the resources it takes to get food to the restaurant in the first place. Move Perishables with Specials.
You can schedule updates for happy hour or special events to capitalize on the boost in traffic. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out. Learn more about tableside ordering and schedule a demo today!
Consider using promotions, happy hours, or specials aimed at attracting customers to your restaurant (and maybe bringing along a friend or two). Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. Ask for a free demo of Restaurant365 today.
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