Modern Restaurant Management

FEBRUARY 15, 2022

The labor crisis has not been limited to just FOH or BOH operations staff. These are just a few examples of how the latest in tech can equip marketers with leading guest intelligence and data analytics without the need to recruit or hire data scientists in a hugely competitive job market.

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Technology Loyalty Program Fast Casual Email Marketing 563

Goliath Consulting

APRIL 10, 2023

HVAC Tips Maintain your BOH and FOH With your back of the house refrigeration maintenance scheduled, it is time to take a look at the front of the house preparation. With the help of 86 Repairs, restaurant owners can access data-driven insights, reduce R&M costs, and spend less time worrying about equipment repairs.

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Modern Restaurant Management

APRIL 8, 2020

Now is the time to get ahead and make sure you are equipped to adequately address what customers will likely be worried about most: restaurant cleanliness and sanitation. Providers like AgION and Microban offer a wide variety of antimicrobial products for equipment used at large in the restaurant industry, such as ovens and HVAC systems.

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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. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Your cleaning checklist should cover the entire restaurant—from FOH to BOH.

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Modern Restaurant Management

JUNE 8, 2020

Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. If you’re following the Restaurant Reopening Blueprint’s guidelines, you will be breaking FOH into two teams: Restaurant Safety and Customer Engagement.

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Modern Restaurant Management

MARCH 14, 2025

Features like color-coded priority alerts, order tracking, and streamlined communication between FOH and BOH help restaurants handle even the most intense services without breaking stride. Subway , for instance, is testing kitchen display systems in select locations worldwide as part of its Fresh Forward 2.0

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Modern Restaurant Management

JUNE 15, 2020

There are several considerations that owners and managers must take when establishing new cleaning procedures, including: Frequency – Enhanced cleaning and disinfection, in both front-of-house (FOH) and back-of-house (BOH) areas, will reduce the spread of potentially harmful germs throughout the restaurant.

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Modern Restaurant Management

MAY 16, 2025

When FOH and BOH teams are in sync, turnover flows naturally without making guests feel rushed. The right metrics can show where communication is slipping and what’s working well. KPIs That Signal How Well Teams Are Communicating Table Turnover Rate This tracks how quickly tables are cleared and reset.

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Modern Restaurant Management

FEBRUARY 6, 2023

Don’t let your FoH team get called for Delay of Game when customers need ordering assistance. If you’ve got a good game plan, with some well-scripted plays… you’ll be celebrating a “penalty-free” weekend with increased profits! Here are coaching tips to get your team ready for a super weekend in your bar.

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7 Shifts

NOVEMBER 24, 2024

Strong answers should reflect examples of past jobs as a hostess, restaurant host, or in another FOH position. Equip them with 7shifts and help improve FOH operations through automated team scheduling and easy communication. How do you ensure guests feel welcome when they arrive?

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7 Shifts

APRIL 3, 2020

Here’s a quick refresher: Labor Food Utilities Equipment and supplies POS systems Restaurant cost breakdown These five categories typically make up nearly 100% of your operating costs, and are the cost “levers” you can pull or manipulate as a business in order to drastically reduce expenses. You might be thinking “what about my providers?”

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Modern Restaurant Management

MARCH 16, 2021

What issues have affected the industry over the last five years in the topics of marketing, design, operations, law, finance, technology and equipment? Mark Hoefer, General Manager, Le Bilboquet Atlanta. What issues or trends will have impact in the next five years?

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Modern Restaurant Management

MAY 14, 2024

One hourly FOH employee, one hourly BOH employee, and one salaried manager. Mostly that we cannot do too much outreach to employees to help them truly understand the structure, vesting and payout of their shares.

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Modern Restaurant Management

FEBRUARY 4, 2022

Companies such as 7-11, Farmer’s Fridge, and IHOP have chosen to develop new pre-made menu items through vending machines and self-serve bars to reduce queues and cut down on FOH costs while at the same time benefiting from increased demand for ready-made meals.

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Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. Focus digital marketing on upsales by extending an offer while consumers are on site or creating an order off-premises. Digital ads aren’t confined to apps and kiosks, they can roam the internet and other channels to drive consumers to order.

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7 Shifts

SEPTEMBER 26, 2022

It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Commercial kitchen equipment safety. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH. Working in a restaurant is something more than 11 million people in the United States do.

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Modern Restaurant Management

AUGUST 4, 2022

In a restaurant, it takes time and effort to build the relationship and break the separation between FOH and BOH, but it is extremely important to know what’s going on, even if you’re not in that position.

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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. The FOH staff greets and receives customers and relays their requests. The FOH manager supervises all front-of-house staff and reports to the GM. The answer to the FOH manager.

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Lavu

JUNE 20, 2025

With handheld probes and fixed sensors, restaurants can manually or automatically regulate their food and equipment in a few seconds. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean. Upselling and cross-selling options are also present.

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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.

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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. Explain the importance of social distancing and provide information on different types of Personal Protective Equipment (PPE) and how to use them. . Promote the use of gloves for both the kitchen and FOH staff.

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Modern Restaurant Management

FEBRUARY 18, 2020

In essence, this shift should lead restaurants to embrace the idea of maintaining a truly “intelligent” smart kitchen, one that will be tech-equipped to continue evolving with consumer demands. Guests will demand a personalized journey when food is delivered to their door. The sleeping giant is virtual kitchens.

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Aaron Allen & Associates

MARCH 3, 2022

Facility Management can be a time consuming task when trying to keep lists of equipment and infrastructure to repair. One option is to have a CMMS (Computerized Maintenance Management System) but currently, platforms can go one step further by linking smart equipment and using computer vision to check equipment.

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Cheetah

JUNE 14, 2021

In many restaurants, workers cannot physically distance themselves at work and in some cases are not provided with face coverings or protective equipment. From a business perspective, this will help cut down on labor costs and allow restaurant operators to pay BOH and FOH employees higher wages without it coming out of their own pockets.

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Lavu

JANUARY 15, 2020

You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Equipment Financing. The productivity and quality of a restaurant’s service has to do with the kitchen equipment. Buy or replace back of house (BOH) and front of house (FOH) equipment.

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Cash Management Equipment Small Business Front of House 78

Foodable

APRIL 30, 2020

New FOH positions will be created to sanitarily conduct business. Future technological innovations for the restaurant and bar space could potentially include robotic kitchens with computerized cooking equipment to create clean, frictionless meal development and foodservice.

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Sling

JULY 14, 2020

Your restaurant’s dining room and reception area (the front of house or FOH) are the first places your customers see. Include in your cleaning all supplies and equipment that your wait staff and food runners use on a regular basis. Before Closing: Wipe down equipment, such as soda guns and speed wells. Front Of House.

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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. Streamlining Restaurant Operations. Recruiting And Onboarding.

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Sling

MAY 9, 2023

6) Equip your team with the right tools One of the most effective ways to streamline RO is to equip your team with the right tools. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

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Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. They include the cost of paying a mortgage or rent, permits, insurances, equipment costs, and certain operational expenses. A good point of sale (POS) system is critical to restaurant accounting.

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The Restaurant Times

MARCH 13, 2023

The Back of House Lingo The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. And, well, every world needs its own lingo. Additionally, supplies should be ready and within reach of the chefs.

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Sling

DECEMBER 24, 2020

Hiring a social media marketing manager can take a lot of the burden off the FOH/BOH managers — or management in general — and give them more time to focus on perfecting the day-to-day operations of the business. Tips For Restaurant Social Media Marketing. 1) Hire A Restaurant Social Media Marketing Manager. 7) Respond To Reviews.

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Lavu

JANUARY 21, 2020

By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Some of the assets include equipment, premises, inventory, and straight cash. On the other hand, liabilities include restaurant equipment loans and vendor bills.

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The Restaurant Times

OCTOBER 17, 2020

Looking at the rapid expansion of the cloud segment, there is a clear market opportunity for infrastructure, equipment, and utility providers to provide support services. Mentioned below are some profitable lessons to learn from the cloud kitchen model in the UAE. . Lower Operational Costs .

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The Restaurant Times

NOVEMBER 19, 2021

Streamlined FOH And BOH Operations . What was formerly seen to be an expensive and impersonal piece of equipment is now recognised as a cost-effective approach to decrease face-to-face interaction while also keeping guests safe from the coronavirus. Here is how automation can solve the restaurant staff shortage problem. .

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Apicbase

APRIL 5, 2022

Your concession owner will have access to your hardware and software systems, recipes, supplier contracts, and equipment. In addition to purchasing the license to use your brand, trademark, and concept, franchisees need to invest in their restaurant’s decor, kitchen, dining area, equipment, and many other elements.

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Touch Bistro

AUGUST 4, 2021

Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Grill: Equipment used to cook food on a flame, typically outdoors, or the cooking technique in which a grill is used to cook food. Grate: To slice food into small slivers using a grater. Pinch: 1/16 of a teaspoon.

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