7 Shifts

MAY 25, 2020

There’s no right or wrong answer ( although we would recommend promoting your sanitization techniques on social media ), but ensuring that your restaurant is safe for both your customers and staff is an absolute must—especially as dining areas begin to reopen. Here are some guidelines to consider implementing before your next shift.

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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

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 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

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. While creating an enjoyable dining experience is essential, confirming orders quickly and accurately is vital, especially in busy establishments.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

Modern Restaurant Management

MARCH 3, 2022

Meanwhile, poorly maintained front-of-house (FOH) areas can be a detriment to a restaurant’s reputation and bottom line. Running a profitable restaurant can be a challenge for a multitude of reasons. During a global pandemic, it can seem nearly impossible. Thus, maintaining a loyal customer base is paramount.

Kitchen Safety 196

Kitchen Safety Food Safety Front of House FOH 196

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? Why is Back of House Important?

Back of House 52

Back of House BOH Front of House FOH 52

Restaurant365

APRIL 19, 2022

However, that number can vary significantly, with QSR on the low end and fine dining restaurants on the higher end. (Do So, once you staff your business to the optimum level, the next challenge is how to reduce labor costs in a restaurant business. The key is analyzing your labor productivity. Restaurant Labor Cost Control.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

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

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

Lavu

MARCH 13, 2020

This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. If you have multiple dining areas, an mPOS system is also ideal. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen.

FOH 78

FOH Mobile Ordering BOH Front of House 78

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

Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Store-level restaurant managers should be aware of labor cost challenges, as well as the tools that can add efficiencies.

Management 148

Management Management Point of Sale Employee Relations 148

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

Restaurant365

FEBRUARY 4, 2021

Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations. However, if there’s one thing that will have a huge effect on all future business trends, it is new labor wage laws.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

FEBRUARY 7, 2024

Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Restaurant technology is no longer a nice-to-have: it’s an absolute necessity for building a modern, resilient restaurant that can become and stay competitive.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 28, 2020

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. While a restaurant may have a custodian or clean staff who cleans at the end of the day, many cleaning tasks need to be done throughout the day to ensure a tidy and safe dining atmosphere.

FOH 195

FOH Management Management Cash Management 195

The Restaurant Times

AUGUST 25, 2020

While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers. While some pivoted their operations to an online model, others have adopted contactless dining measures to provide a safe and hygienic environment to their customers.

Training 97

Training Kitchen Safety FOH Front of House 97

7 Shifts

MAY 31, 2021

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. 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. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

NOVEMBER 3, 2022

Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. When my friend was 22, she served at a steakhouse that mandated short dresses and heels. When she was 23, the manager asked her to put on makeup in one of her first shifts at a breakfast grill. She promptly quit.

Leadership 195

Leadership FOH BOH Website Management 195

Cheetah

JUNE 14, 2021

Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery. Dining rooms are reopening and with the promise of return to normalcy just a few days away, the unprecedented staffing shortage is dampening the hope of economic recovery.

BOH 148

BOH Back of House Front of House Restaurant Law 148

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

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. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

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

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. In an industry where every detail matters, tracking metrics provides valuable insights into your restaurants’ performance and helps to identify improvement areas. 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

Apicbase

MARCH 28, 2024

Kitchen management software comes in all shapes and sizes. It makes choosing the system that is right for you all the more complicated. In this post, we’ll help you narrow down the options. Most successful food businesses are now multi-unit and multi-channel. Here are the key considerations to look out for when making your decision.

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

EATER

MAY 20, 2020

But when it comes to implementing safety protocols, many feel like they’re in the dark : For weeks, the Trump administration delayed a CDC report that would have provided guidelines on how to do just that — because it was “overly prescriptive” — while the FDA has published guidance that mostly defers to the CDC.

Kitchen Safety 106

Kitchen Safety Food Safety Food Supply Healthcare 106

EATER

MAY 14, 2020

Safety First is the start of a new social contract between everyone who works in and dines at America’s restaurants, which will be most important during the time between reopening and a wide-spread vaccine,” James Beard Foundation CEO Clare Reichenbach said in a press release. There are also plans for versions in Spanish and Mandarin.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98