This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
There was a time when 70% of F&B employees didn’t receive training for customer service. Without the right training, even the best menu or ambiance can fall short due to poor service, leading to dissatisfied customers and lost revenue. A well-structured restaurant training program will let you turn this around.
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. Communication as a Foundation for Service Efficiency Fast and effective service is rarely accidental. The right metrics can show where communication is slipping and what’s working well.
Servers, sometimes other FOH staff. Cafes, breweries, some full service restaurants, casual restaurants. Cafes, breweries, some full service restaurants, casual restaurants. Casual restaurants, fast food, quick service. Servers, other FOH staff. Fastcasual, cafes, breweries, Percentage of sales.
For fast-casual or QSR brands, digital tableside ordering is equally beneficial. One example of a restaurant chain leveraging similar tableside technology is the growing chef-driven Mexican fast-casual concept, Tocaya. The labor crisis has not been limited to just FOH or BOH operations staff.
This reduces the high costs associated with turnover, such as hiring and training new staff. For example, a server who knows they have opportunities for promotion to FOH manager is more likely to remain motivated and loyal. Line cooks work in a fast-paced kitchen environment, while cashiers handle customer transactions.
There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks. In the short term, it’s QSR that will experience labor improvement, then fast-casual. Restaurants will become increasingly casual.
The restaurant industry is evolving fast—and at the heart of this transformation is new restaurant technology. How Virtual Reality Is Shaping New Restaurant Technology for Staff Onboarding Training a new hire takes time and patience, whether it’s to be a server, a cashier or cook. The good news is that now you can.
Fast food Fastcasual restaurants typically have the highest table turnover rates since they focus on quick service and efficient operations. Casual restaurants Casual restaurants have lower turnover because they typically offer a more relaxed dining experience, with customers spending more time at their tables.
Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. You can also focus on training and team-building, which benefits the entire team.
Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. You can also focus on training and team-building, which benefits the entire team.
The speeds they can work at might not be as fast as lightning, but as close as humanly possible. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.
Food cost goals change depending what style of food service you provide; fast food, fastcasual, casual dining, or fine dining. Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.
Streamlined FOH And BOH Operations . The costs of hiring, training, and retaining their replacements are astronomically high. Self-ordering kiosks have grown commonplace at fast-food and fast-casual restaurants around the world in recent years. 4 Ways Automation Solves Restaurant Staff Shortage Problems.
As a result, you can scale your business fast while reducing liabilities. Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell. 2 You’ll be able to grow your brand fast and efficiently. 5 You’ll gain highly-motivated business partners.
Franchising is a time-tested business model that allows restaurant owners to scale their business fast and efficiently. On top of the manual, you’ll also need to dedicate time to training new franchisees for at least several weeks. However, like every business model, it has a few drawbacks you should consider. The solution.
Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech. So, how can you ensure your kitchen team produces food fast and consistently?
I see flat-fee QSR, hybrid or fastcasual restaurants with fixed-price approachable menus of typically unattainable offerings, such as Burger Lobster (lobster) and Sugarfish (sushi, omakase) becoming more popular. For now, it's just a matter of figuring out how we're going to survive.
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.
” In addition, across all major segments, from fine dining to quick service restaurants to fastcasual, owners and operators reported that “off-premises dining represents a larger proportion of sales than it did pre-coronavirus.” ” In fact, P.F. You may have had to lay off or furlough some of your team in 2020.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content