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. . Below, we suggest several ways to improve relations with your chef and FOH staff. Customers love to hear about the food they’re ordering , and your FOH team can use every detail to sell, sell, sell. .

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How to Turn Your FOH Staff into Delivery Drivers

7 Shifts

Aside from all these cons, one of the biggest cons of self-delivery is needing labor to manage and run this new part of your business to set up the next section Converting your staff to in-house delivery drivers One solution to contain the cost of self-delivery is to convert your FOH to your restaurant’s delivery drivers. 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.

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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. Want to boost performance at your restaurant? Do your part to improve how the front of house and back of house work together.

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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)? The difference between FOH (front of house)/BOH (back of house) is one of appearance and presentability. FOH variables you might not consider include: Decor. FOH Positions. FOH manager.

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.

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.

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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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.

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.

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.

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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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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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? There’s nothing better than a tidy workstation and clean range hood before service hour; and the post-shift scrub down of the kitchen can be a form of meditation for stressed out chefs.

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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? With a clear method of communication for your FOH and BOH staff to rely on, their jobs become easier, allowing your staff to improve their productivity, and ultimately, improve their quality of customer care.

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How The Snug Took Control of Labor and Evolved Their Restaurant

7 Shifts

Within 7shifts, we’re also seeing trends that move away from a traditional BOH and FOH split, and more to non-traditional roles like delivery and more management being scheduled.

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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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.

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. If you’re following the Restaurant Reopening Blueprint’s guidelines, you will be breaking FOH into two teams: Restaurant Safety and Customer Engagement. We’re open. Have two words ever sounded so sweet?

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MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

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. The novel coronavirus pandemic has had an immense impact on the restaurant industry. In fact, U.S.

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. Now more than ever, food delivery is top of mind for restaurant operators.

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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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? date night combo that includes a starter, entree, and wine, or a game day combo that includes appies and beers) You can keep your FOH staff employed to handle alcohol packaging and deliveries Unload your excess alcohol inventory to recoup lost costs rather than selling back to distributors Cons of alcohol delivery ??

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. The ways in which you schedule staff will depend on what sources of revenue you’ll be focusing on—delivery & takeout mean more BOH staff, but on-site dining will mean balancing it out with FOH staff and managers. 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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What can we learn from "Waitmares"?

7 Shifts

We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams. The restaurant industry operates on a completely different schedule, and this often means that FOH staff don’t know until the last minute when they’ll be needed.

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. Make a restaurant employee handbook that streamlines operations and helps your FOH team optimize their job performance. A well-developed employee handbook is the foundation for streamlined operations at any restaurant.

The Business Jargon Every Restaurant Owner Should Know


Front of the House Terms Front of the house (FoH) is literally the front of the restaurant, including the waiting area, the bar, and the dining area. Here are the 8 most commonly used terms in FoH: . In the Weeds? Every business has its jargon, and the restaurant world is no different. Whether you’re a hands-on manager or stop by your store every once in a while, your staff needs to trust your expertise and you need to know the lingo that proves you’re a pro.

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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.

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Employee Engagement Best Practices for Restaurants

7 Shifts

Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. For example, FOH staff can compete on revenue generated while BOH staff can compete on ticket speed. What is the key to success in the restaurant industry? While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant.

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. Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic.

8 Tips to Optimize Restaurant Labor Costs Despite Higher Minimum Wages


Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Some are predicting a potential boom in the restaurant industry in the post-pandemic era.

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Restaurant Recruiting During and After COVID-19

7 Shifts

FOH Care for customer wellbeing. If you’re considering asking FOH staff to work as delivery drivers , make sure they have valid drivers’ licenses, access to cars that are in good condition, car insurance, and clean driving records.

Restaurant Social Media Marketing: Everything You Need To Know


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.

Managing Your Restaurant’s Maintenance & Sanitization During COVID-19

7 Shifts

Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests. The COVID-19 health crisis has created a new emphasis on sanitization, health, and social distancing in businesses of all types—and restaurants are no exception.

7 Ways to Improve Your Restaurant’s Design for Delivery


It makes sense to locate this next to the kitchen in the FOH area to ensure food is packed up and out the door as quickly as possible after it leaves the kitchen. The US restaurant delivery market is projected to reach $32 billion by 2024 , growing at an annual rate of 5%.

xtraCHEF Recipe Card: Alexia Fimmano

Xtra Chef

Finding a single tool to streamline FOH, BOH, and Back Office processes can be extremely difficult. Explain your role at xtraCHEF. . As a Product Specialist I split my time across multiple departments, helping to develop new product features , enhancing the existing ones, and onboarding and training customers to use them efficiently. What did you do before you came xtraCHEF? I worked in restaurant finance and operations for 15 years prior to working with xtraCHEF.

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Best Practices for Outdoor Dining All Year Long

Modern Restaurant Management

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather.

4 Reservation Apps that Will Drive More Traffic to Your Restaurant


They optimize the guest experience and make your FOH’s job easier, and can be integrated with your current restaurant POS system. From dating to health, consumers are relying on an online company to guide them. Dining out is no exception; customers are seeking restaurants that integrate the latest reservation technology. It’s no secret that the day-to-day activities are moving at a fast pace, and the ease of online reservation tech is seductive to the modern customer. .

Restaurant Accounting Concepts Every Manager Should Know About


Every foodservice operator has three fixed expenses: Restaurant Labor—The cost of all employees on the payroll in management, FOH, and BOH. Occupancy Expenses—These are the costs of existing in a brick and mortar location ( or food truck ), including rent, property taxes, and insurance. Know these five restaurant accounting practices to be in control of your business’s profitability and budget.

5 Essential Restaurant Management Checklist Templates

7 Shifts

Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. Restaurant managers do it all.

Incentive Program for Restaurant Staff

Margin Edge

This is a structure with GM’s, FOH managers, Kitchen managers/chefs in mind. Bottled in Bond, Frisco, Texas / photo by Vanessa Christina.

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How to Make the Most of the 2019 National Restaurant Association Show

Hot Schedules

Is this the year you’ll be investing in FOH or BOH technology? How can you measure the impact you and your team can make from the moment your guests look up your website to the moment they enter your restaurant? What about the moment they leave your restaurant? The National Restaurant Association Show (now in its 100th year!)

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Two Independent Restaurateurs Share Reopening Lessons Learned

Hot Schedules

David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. Reopening Lessons from Two Independent Restaurateurs. How the COVID pandemic forced them to update operations, sanitation, communication and much more.