Modern Restaurant Management

JUNE 15, 2020

It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. One of the most effective ways that restaurants can make a positive cultural shift is by investing in employee training. Training topics should include infection prevention, food safety and personal hygiene.

FOH 177

FOH BOH Food Safety Front of House 177

Modern Restaurant Management

FEBRUARY 15, 2022

However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key. The labor crisis has not been limited to just FOH or BOH operations staff. Difficulty in attracting and hiring employees is certainly at the crux of the labor shortage crisis.

Technology 224

Technology Loyalty Program Fast Casual Email Marketing 224

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.

White Paper 209

White Paper Seating Employee Relations Back of House 209

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.

Management 52

Management Management FOH BOH 52

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.

FOH 182

FOH BOH Front of House Employee Relations 182

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. BOH Manager: The BOH manager is in charge of recruiting, training, and supervising staff, so they must be familiar with the standards for each position.

Back of House 52

Back of House BOH Front of House FOH 52

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. Cleaning your tools helps to reduce cross contamination, and training employees on why and when to use color-coded tools is key. Restaurant Cleaning Tips that Take the Cake.

Kitchen Safety 192

Kitchen Safety Food Safety Front of House FOH 192

Sling

MAY 9, 2023

This is especially important when training new employees. 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.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Cheetah

JUNE 14, 2021

Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. In many restaurants, workers cannot physically distance themselves at work and in some cases are not provided with face coverings or protective equipment. Table of Contents.

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BOH Back of House Front of House Restaurant Law 148

Restaurant365

JULY 8, 2021

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. Keep an eye on your data.

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Point of Sale FOH Fine Dining Online Ordering 78

Modern Restaurant Management

AUGUST 4, 2022

Without proper organization and well trained staff no tool or magical app will matter. 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.

Back of House 186

Back of House Front of House Communication FOH 186

Lavu

JANUARY 21, 2020

The accounting language may seem difficult for people who are not trained in accounting or those who have no interest in matters accounting. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. They form the minority expenses of running a restaurant.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Apicbase

APRIL 5, 2022

In addition, Four Gals provides a complete support package that includes extensive training, marketing and public relations support, advice on pricing, and real-estate know-how. Your concession owner will have access to your hardware and software systems, recipes, supplier contracts, and equipment.

Franchise 52

Franchise Franchising Food License 52

Apicbase

MAY 18, 2022

In this article, we’ll cover: Intellectual property Business plan Manual for franchisees Franchise agreement Marketing strategy Partnership with franchisees Training The right technology Feedback loops Franchise support team. Devote enough time to training. Provide ongoing support and training. Which staff structure will I use?

Franchise 52

Franchise Franchising Sustainability Document 52

Apicbase

APRIL 20, 2022

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. On top of the manual, you’ll also need to dedicate time to training new franchisees for at least several weeks. The solution. The solution.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Mad Mobile

MARCH 1, 2024

They’re equipped with a bombproof design and can take any payment method. Behind the scenes: impact on kitchen and staff workflow Tablets don’t just have an impact on your FOH operations and management. The best method for training your staff includes time to play. They can impact your kitchen and back-of-house staff, too.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

The Restaurant Times

NOVEMBER 19, 2021

Streamlined FOH And BOH Operations . The costs of hiring, training, and retaining their replacements are astronomically high. Here is how automation can solve the restaurant staff shortage problem. . 4 Ways Automation Solves Restaurant Staff Shortage Problems. Automation does not imply that people will be replaced.

Fast Casual 52

Fast Casual Customer Experience Customer Service Food Truck 52

Apicbase

MARCH 3, 2023

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. To avoid similar mistakes in the future often requires organising new training sessions or reworking the SOPs. Small mistakes also cost money.

Point of Sale 52

Point of Sale POS Management Management 52

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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Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 28, 2020

Prior to serving guests in all FOODWORKS locations, chefs and staff of each featured restaurant must participate in food safety, sanitation and hospitality training programs designed in consultation with some of the nation’s leading health and safety experts. Angela Hart, Solutions Director North America, Fourth.

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2021 Kitchen Safety Food Safety Mobile Ordering 190