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How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you maintain smooth communication between FOH and BOH staff? How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you maintain smooth communication between FOH and BOH staff?
Food industry managers should maintain regular check-ins with their FOH and BOH team members, providing constructive feedback and actively listening to employees' concerns. This sets a positive example for the FOH and BOH alike. Communication Open and honest communication is essential in preventing burnout.
Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Social distancing and protective equipment ?? Plan your reopening timeline The first question to ask yourself (and your team) when planning a reopen is “when”?
Don’t let your FoH team get called for Delay of Game when customers need ordering assistance. Avoid the Illegal Procedure penalty (and lost profits) by having a rock-solid game plan for moving through your draft inventory. Here are coaching tips to get your team ready for a super weekend in your bar.
Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. Source More Smartly by Linking FOH to the BOH. In the best of circumstances, they should be linked to inventory and automated kitchens.
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?”
A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Diners simply don’t want the low food quality that often comes with long menus. Focus on seasonal produce to ensure peak freshness.
From cloud-based inventory processing, app-based ordering, freight tracking and HR management we have adapted a modern way of working with tools that maximize staffing, all while virtually assessing our finances and covering the business needs of our units.
From AI-driven ordering systems to smart inventory tools and contactless dining experiences, today’s innovations are reshaping how restaurants operate, serve customers, and stay competitive. With handheld probes and fixed sensors, restaurants can manually or automatically regulate their food and equipment in a few seconds.
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. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cross-contamination. Undercooking. Food allergies.
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. Integration with third party aggregators.
There are so many things to think about — from inventory management to restaurant payment and billing and more — it can be difficult to keep track of it all. We’ll explore software for inventory management, restaurant payment and billing, food delivery, dashboards, restaurant onboarding, reservation management, and ERP systems.
These include food production and inventory management. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. The roles of BOH and FOH staff are intertwined yet distinct. Additionally, the BOH handles food safety and restaurant administration.
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.
Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . Track Restaurant Inventory. Check Sales Regularly.
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. Types of restaurant financing.
New FOH positions will be created to sanitarily conduct business. We are looking at narrowing our menu and beverage offerings and shallowing inventory, thus creating a cause-and-effect on the entire foodservice operation. Episode Highlights: The industry must incorporate new spacing concepts to adhere to safety concerns and guidelines.
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. Managing Inventory. Streamlining Restaurant Operations.
For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Inventory Management Software: Managers can uncover their company’s hidden food costs using inventory management software.
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. Keep in mind that it doesn’t take a professional photographer — though that does help. 7) Respond To Reviews.
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. Concluding Remarks.
Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.
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.
That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. Data sharing via API ensures that all tech within the restaurant ecosystem is using the same numbers for sales, labour and inventory.
Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. For hiring platforms like foh&boh, the name of the game was volume, volume, volume.
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.
FOH/BOH managers) and give them more time to focus on optimizing the day-to-day operations of the business. With your own equipment, you’ll be ready for those last-minute or quick-turnaround restaurant website posts that highlight the beautiful dishes your chef makes or the party vibe that developed the night before.
Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients.
Inventory management integration Creating your digital menu in your tablet-based POS system makes it possible to track food usage more accurately. For instance, CAKE easily integrates with Orca , a leading inventory management system. They’re equipped with a bombproof design and can take any payment method.
Prices for real estate, inventory, and labor are rising. Particularly at QSRs, there is indication that customers may welcome entirely AI-driven FOH experiences. Particularly at QSRs, there is indication that customers may welcome entirely AI-driven FOH experiences. What should restaurant operators take away from these results?
Take a look at your customer loyalty programs, email lists, website management and analytics tools and restaurant management systems, such as POS data, inventory management, CRM or reservation system. Some of the most valuable insights for restaurants are found in general operations data, customer data and website data.
For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between.
Finally, as you implement different marketing tactics, focus on your FOH metrics to continue optimizing the new customer experience. If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels.
Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy.
GreenPoints™ This Certified Green Restaurant® has 100 percent LED lights, Green-e Energy Certified Green Wind Power that offsets 100 percent of energy usage, and BOH and FOH composting.
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