7 Shifts

JANUARY 10, 2024

Twenty minutes east of the White House, in D.C.’s Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team.

FOH 195

FOH Front of House Customer Service Back of House 195

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. Keep reading to get answers to questions like: How do you manage staff to boost off-site dining revenue? Decide who will be in charge of managing takeout and delivery orders.

Delivery 341

Delivery Food Email Marketing Front of House 341

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.

FOH 78

FOH BOH Front of House Back of House 78

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. With this shift comes a challenge to labor conventions: how does one properly staff and budget for labor in this new era for dining? The share of front of house shifts have dropped 7.6%

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2021 Delivery Front of House FOH 195

7 Shifts

MAY 25, 2020

Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant.

FOH 338

FOH BOH Kitchen Safety Cash Management 338

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. For example, both groups have been impacted by the rise in off-premise dining and the changes brought about by the pandemic, but in different ways. What the latest data says about FOH vs. BOH staff.

FOH 40

FOH BOH Front of House Back of House 40

7 Shifts

DECEMBER 16, 2020

Outdoor dining One way they evolved their operations was by taking advantage of San Francisco’s new shared spaces program to extend their dining outdoors in order to keep revenue up. Zack himself took up the role of delivery driver and spent his evenings driving food orders across the city.

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FOH Back of House Front of House Point of Sale 284

Modern Restaurant Management

MARCH 10, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. About a Restaurant Management Platform.

Management 189

Management Management BOH Front of House 189

7 Shifts

NOVEMBER 16, 2021

However, servers are not the only ones who contribute to a guest's dining experience. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. A tip out ensures other employees working in the front of the house share in gratuities, such as: Barbacks. Bartenders.

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Tip Distribution FOH Front of House Restaurant Law 195

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. What is a QR Code for a Restaurant?

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

7 Shifts

AUGUST 7, 2020

Staff adherence plays an important role in making guests feel safe dining at or ordering from restaurants in the coronavirus era. 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!)

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

MARCH 25, 2021

In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff. About a Restaurant Management Platform.

Management 88

Management Management BOH Front of House 88

Modern Restaurant Management

MARCH 16, 2021

Tableside ordering via tablets, tableside payment, POS systems designed with mobility and flexibility in mind have dominated the market growing out of the fast casual. environments and are now seen everywhere from fine dining to counter service and everywhere in between. Mark Hoefer, General Manager, Le Bilboquet Atlanta.

Fast Casual 156

Fast Casual Front of House Fine Dining Mobile Ordering 156

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

Open for Business

MARCH 1, 2023

Office setting, front of house, or back of house? Plenty of people work not in the dining room or kitchen but in the restaurant’s office. Getting dressed is certainly an important part of the process, but it’s only one part of the preparations. No matter how relaxed the restaurant, avoid wearing your most casual clothing.

Front of House 78

Front of House Back of House Uniforms Casual 78

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. Provide curbside pickup.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. From placing orders to delivering the dishes and processing the bill, each step should be smooth and convenient. hat are the differences between the back-of-the-house and front-of-the-house? Let’s get started!

BOH 109

BOH FOH Front of House Back of House 109

7 Shifts

NOVEMBER 29, 2022

implemented tipping for our dining room teams. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Gavin Kaysen - Chef/Owner @ Soigné Hospitality Group in Minneapolis, MN. Table of Contents. The Panelists.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. Changes to orders can be made in seconds.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Black Box Intelligence

SEPTEMBER 21, 2021

At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. At full-service establishments, customers typically order their food at a table or counter, are served by waitstaff and pay after consuming their meal. Family dining restaurants. Limited-service restaurants.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

7 Shifts

OCTOBER 2, 2019

This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff. Let’s lay the groundwork by exploring what it means to transition to management.

Management 285

Management Management Communication Back of House 285

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1.

Management 52

Management Management FOH BOH 52

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

EATER

JUNE 26, 2020

While the city of Miami has allowed restaurants to operate their dining rooms at half capacity since May 27, this particular spot is remaining closed for dine-in service until its owners can offer their customers a more “on-brand” dining experience — meaning fun and easygoing — rather than a modified, cautious night out.

Front of House 120

Front of House Back of House Guest Recovery Loyalty Program 120

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Are you a restaurant owner looking for question to ask potential candidates? Check out this blog and video on the top 9 interview questions to ask as an owner.

Customer Experience 397

Customer Experience Website Management Hiring Back of House 397

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

FEBRUARY 7, 2024

Table of Contents Restaurant employee scheduling software Online and mobile ordering systems Point of sale (POS) terminals Restaurant task management Restaurant inventory management software Restaurant audience management Contactless payment options Social media management & metrics Kitchen display systems 1.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 28, 2020

People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye.

FOH 195

FOH Management Management Cash Management 195

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected. For example, kitchen managers rely on software to let them know how much expected inventory they have in stock.

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Enter digital tableside ordering. For fast-casual or QSR brands, digital tableside ordering is equally beneficial.

Technology 225

Technology Loyalty Program Fast Casual Email Marketing 225

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Modern Restaurant Management

JUNE 8, 2020

states are continuing to mandate complete restaurant dining room shut-downs, the majority of them are engaging in either regional or complete reopenings. Common sanitation precautions being taken include lowered occupancy limits, mask requirements, and in-house social distancing. Dining Room/Bar. Though a handful of U.S.

FOH 202

FOH BOH Front of House Employee Relations 202

Cheetah

SEPTEMBER 4, 2019

Front of the House Terms Front of the house (FoH) is literally the front of the restaurant, including the waiting area, the bar, and the dining area. Here are the 8 most commonly used terms in FoH: . When a waiter is slammed with orders or the kitchen is overwhelmed, they are in the weeds.

Front of House 106

Front of House FOH Back of House Customer Service 106

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. Why combining FoH and BoH data makes analytics more powerful Final thoughts. Here’s what we’ll cover: What is restaurant reporting? What is restaurant analytics?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated.

Management 52

Management Management Point of Sale Kitchen Safety 52

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

JUNE 16, 2023

The metrics and calculations in this list will help you bring order to the chaos and manage the performance of each unit in the chain. This is especially true for large-scale foodservice operations and scaling restaurant businesses. That’s the theory. In theory, it sounds easy. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52