The Restaurant Times
MARCH 10, 2023
Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.
7 Shifts
MARCH 25, 2022
They had streamlined menus, more digital presence than their full-service counterparts, and dining rooms weren't an integral part of the fast casual experience. What 3,700 Restaurant Employees are Looking For To Stay Engaged. But how have they stacked up when it comes to sales and labor this year versus the same period in 2021?
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7 Shifts
JANUARY 31, 2024
A better description might be a balancing act that presents new and unique challenges every day. Managers are responsible for nearly every aspect of the restaurant and have to cover a variety of duties. This wide-ranging responsibility is a lot, and it often leads to burnout. This part of the job is arguably the most multi-faceted.
Culinary Cues
MAY 28, 2022
Those who spend their days in the kitchen, or the dining room do so sometimes out of necessity, but oftentimes because it is what they love to do – to create and bring a little joy to other’s lives. The dining room staff face some different marks in time that establish them as “prepared”.
7 Shifts
DECEMBER 16, 2021
To account for a large increase in permanent, pandemic-related closures, we only analyzed restaurants that have remained open from 2019 through 2021. Even as dining rooms have reopened, the habit of pick-up and delivery has stuck, and restaurants have to adapt by staffing up on back of house roles.
Culinary Cues
JULY 12, 2020
It is an uneasy feeling that was pronounced as those cooks who were already at work – looked cautiously at their teammate, nodded, and turned their heads back to the work in front of them. The kitchen lights are back on, deliveries arrive, the battery of ranges is fired up, and cooks (some of us) are welcomed back.
Culinary Cues
NOVEMBER 17, 2020
The front of the house is typically separated into those who interface with guests directly and walk them through the ordering process to those who set the stage and support the work of the primary server. It is this dichotomy of experiences that draws people into a career behind the range and keeps them there for decades.
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