Cultivate Relations between Chef and FOH Staff


This is nowhere as obvious as the relations between chef and FOH staff. . While the chef benefits from the independence, this kind of rock-stardom has proven to have a bad affect on FOH performances and the overall guest experience. . Success Tips restaurant foh and boh relations

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Essential FOH Restaurant KPIs That Increase Profitability, Part 1


You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending.

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How to Turn Your FOH Staff into Delivery Drivers

7 Shifts

Not only will you be able retain your FOH staff during COVID-19, but you’ll also be able to keep that 20-30% that third-party apps were taking from your margins. There are many things to consider when pivoting to in-house delivery and converting your FOH staff into your drivers.

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Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?


For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)?

Maximize Your Profit Margins

Speaker: Shawn Imbeault and Geoff Loukes, Sculpture Hospitality

In the past year, we've learned that maximizing margins can determine whether your restaurant stays afloat when times get hard. Join Shawn Limbeault and Geoff Loukes, in this master class that will take you through the best practices of maximizing your margins, From FOH to BOH.

Restaurant Owners: How to Improve the FOH BOH Relationship


FOH Workplace Culture Decision Makers EmployerAs a restaurant manager or business owner, you play a significant role in employee satisfaction, retention and productivity. According to performance management company Gallup , managers account for up to 70% of the variance in employee engagement.

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21 Restaurant Interior Design & Decor Ideas to Inspire You in 2021

Touch Bistro

Finance & Operations BOH FOHTo offer a truly immersive dining experience, let your guests indulge more than just their taste buds the next time they visit your restaurant.

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How to Calculate your Restaurant Turnover Rate & Reduce Employee Turnover

Touch Bistro

Labor BOH FOH ReportingSeasoned restaurateurs understand the importance of tracking their restaurant turnover rate. That’s because the restaurant industry is notorious for high employee turnover.

How To Increase Tips in Hospitality Jobs


FOH Study & Work Work & Holiday Learning Centre CandidateLets just take a moment to talk about tips, because hospitality staff in Australia should not expect to be tipped for just doing their job.

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How to Make Coffee, the Basics: Video


FOH Video Learning Centre CandidateDid you know that nearly half of Australians are coffee drinkers ? From flat whites to long blacks, from a macchiato to the cappuccino, crafting coffee is an Aussie art form and an essential skill for many of today's hospitality employees. If you have an interest to be a barista, this quick video gets you back to basics, with a few tricks thrown in for a beautiful, mouthwatering cup of coffee.

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Ways to Earn Money Outside of an Office


FOH Study & Work Candidate Brand Hospitality Bartending Hospitality Jobs Bartenders Sydney Hospitality Jobs BaristasWe partnered with 5Why on our previous campaign, Humans of Hospo, featuring Kylie Javier Ashton (Momofuku Sei?bo), bo), Jared Merlino (Lobo, Kittyhawk, Big Poppa’s), and Brooke Adey (Chiswick, Bea). While 5Why continues to share content on everything from travel and entertainment to wellbeing and health, and career advice.

2019 59

Kitchen Pre Shift Meeting Form

Chef's Resources

How to Run a Restaurant Pre Shift Meeting Every restaurant should have a daily pre-shift meeting before each service and ideally you would have one for the kitchen and a separate one for the front of the house, because the BOH and FOH teams have different challenges and priorities.

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Critical BOH Restaurant KPIs That Optimize Labor Costs and CoGs, Part 2


Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. Want to know more about FOH data?

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Food Business

And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills. An example I have seen in FOH trainings, is a bar training.

Lessening Employee Anxiety as Restaurant Doors Open

Modern Restaurant Management

For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. less interaction with guests, they do have plenty of interaction with FOH staff. So, if someone from FOH gets sick, they too are vulnerable.

How to Find and Retain Workers During the Restaurant Hiring Crisis

Modern Restaurant Management

But the bad news is they are having trouble hiring and filling positions across the board for cooks, servers, FOH and BOH positions. In the past, hiring managers have been too rigid wanting a candidate to have a certain number of years of experience in FOH or BOH or in the kitchen.

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Server Duties: 4 Restaurant Server Side Work Tasks and Best Practices for Managing Them

7 Shifts

However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Film training videos and share them with FOH staff via your communications tool so they can reference them as needed.

2 Simple Ways to Boost Productivity


Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. If the FOH and BOH are working hand in hand, why should their communications be limited?

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Restaurant Tip Outs Guide: Methods, Tip Splitting, Pooling, and More

7 Shifts

It could also incentivize other FOH employees like bartenders and bussers to work faster and alongside highly-tipped servers in hopes of earning a portion of their gratuities. Tip Pooling by FOH & BOH.

How Restaurants are Evolving Labor with Third-Party Delivery in 2021

7 Shifts

Read more: How to Turn Your FOH Staff into Delivery Drivers The Future of Restaurant Labor Management COVID-19 has changed the restaurant space forever making the restaurant industry look far different today than it did a year ago.

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How to Write Restaurant Job Descriptions to Attract the Right Candidates


Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. Start with this pack of seven FOH and BOH job description templates.

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5 Reasons You need Platform Restaurant Management Software (Sponsored)

Modern Restaurant Management

Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Waitlist Management – Just as above, good FOH tech provides waitlist management with real-time values.

MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

Methods for keeping employees on track include: create a cleaning schedule for staff members to complete throughout the day that mangers review; have leadership conduct random FOH and BOH cleanliness checks; and set a reminder every 30 minutes to remind everyone to perform hand hygiene.

How to Effectively Sanitize & Clean Your Restaurant

7 Shifts

Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Let’s face it—chefs are clean freaks. Who can blame them?

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How To Provide Adequate Hygiene and Sanitization Training To The Restaurant Staff

The Restaurant Times

Implement an enhanced hand washing schedule for both Front-of-House (FOH) and kitchen staff to promote hand hygiene. Promote the use of gloves for both the kitchen and FOH staff.

Kitchen Display Systems: How Your Restaurant Can Benefit


A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. Simply put, FOH is all of the areas that a customer is exposed to during their dining experience, like the host area and dining area. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa.

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Food Cost Management: Learn How to Trim the Fat

The Restaurant Group

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. Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining.

A Guide to Black Box Intelligence Data: How to See Current Trends Broken Down by Restaurant Category

Black Box Intelligence

Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. fewer FOH employees. These are fast-changing times for all types of restaurants.

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Four Ways to Streamline Reopening Procedures for Restaurants

Modern Restaurant Management

Front-of-house (FOH), back-of-house (BOH), and management should feel comfortable immediately discussing any questions that arise related to new policies. We’re open. Have two words ever sounded so sweet?

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Topics to Cover in a Restaurant Employee Handbook


There are several job functions in both the FOH and BOH and all need detailed appearance standards. With appearance standards, your FOH team is going to make a good first impression. Ask yourself this question and develop guidelines for the FOH team.

Food Delivery Ideas: How to Deliver Food While Maximizing Your Restaurant’s

7 Shifts

Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ? Even as many restaurants around North America reopen for on-premise dining, many customers will continue to opt for off-premise dining options.

Meeting Off-Premise Demand While Rebuilding In-Restaurant Sales to Boost Profitability


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.

How to Create an Effective Restaurant Onboarding Process

7 Shifts

Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure. Incorporate information about frequent customers or customer types so that FOH staff know how to ensure these guests have great experiences.

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The 11 Employee Scheduling Best Practices + Tips for Restaurants

7 Shifts

It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Employee scheduling for your restaurant can be the most stressful part of your job.

12 Tips for Restaurant Delivery/Takeout During COVID-19 Crisis


Before repurposing your FOH staff for delivery, check with your insurance carrier to ensure that you’re covered for off-premise activity. If you’re properly insured for delivery, you can keep your servers, bartenders and other FOH staff working during this uncertain time.

The Best Online Ordering Platforms to Keep Your Restaurant Running

7 Shifts

Your restaurant can employee FOH staff (who may not be working much) as delivery drivers and charge a delivery fee for ordersYou can charge a delivery fee on each order to go to the restaurant, —plus your FOH staff could benefit directly from tips.

Integrated Marketplaces Bridge The Technology Gap In The Restaurant Ecosystem

The Restaurant Times

In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations.

Five Benefits of Outsourcing Your Restaurant’s Digital Marketing Efforts

Modern Restaurant Management

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources.

4 Ways to Pivot Your Restaurant’s Business Model During COVID-19

7 Shifts

Delivery: employ FOH staff to deliver the meal kits to your diners Frequency: will you offer a one-time meal kit designed to last a few meals? It’s no surprise that restaurants have been hit hard during the COVID-19 health crisis.

Restaurant Labor Costs Every Store Manager Should Track


But how do you track FOH performance over time? 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.

Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct. It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak.

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5 Reasons You need Platform Restaurant Management Software (Sponsored)

Modern Restaurant Management

Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Waitlist Management – Just as above, good FOH tech provides waitlist management with real-time values.

9 Restaurant Job Interview Questions to Ask in 2020

7 Shifts

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!) What’s the most impactful decision a restaurateur has to make?

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