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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.
" Also adding pressure: many food service workers who were laid off during the pandemic found work in other industries, so the pool of trained people diminished. " When supervisors assign better shifts to favored employees, it creates a palpable pecking order. "If Conflict resolution is part art, part science. "Today,
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. Clear signals (verbal or non-verbal) between the kitchen, servers, and hosts help reduce wait times and missed orders. Speed of Service This measures the time from order to delivery.
After all, it’s not just the quality of your food that can keep customers coming back — 73% of diners base their satisfaction on the quality of service they receive. Can you provide an example of how you’ve improved employee performance through training? Hiring the right people can make or break your business.
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. In 2025, staying ahead means more than great food—it means leveraging the right tech to boost efficiency, reduce costs, and elevate the guest experience.
It is usually either labor or food materials, depending on the scale of your business. Labor and food costs are your restaurants most significant expenses, so knowing the exact percentage going towards paying your staff helps control the budget.
"As awful as it was, the pandemic pushed restaurants to completely rethink their operations in order to survive, and some of the changes they made during the pandemic have continued to be beneficial to those restaurants and industry at large." The pandemic made speed, accuracy, and seamless ordering non-negotiable.
POS systems improve kitchen staff communication by streamlining order processing and enhancing real-time information sharing. With advanced features like order tracking, kitchen display screens, and instant updates, POS systems reduce miscommunication and delays, helping your kitchen run more efficiently. grill, salad) automatically.
Running a successful restaurant isn’t just about great food and service—it’s also about smart financial management. You probably joined the industry to make delicious food to serve and create a great environment for your patrons. It includes all the cost incurred on food and beverage, payroll, taxes, and benefits).
Despite the fact that consumers are paying more to visit and order from restaurants this year – 12.5 28 percent of consumers say they are ordering takeout and delivery more frequently than last year. Additionally, households making less than $50k ordered takeout and delivery far less frequently than their wealthier peers.
By incorporating real-time insights from reviews, operators can spot trends not visible from the kitchen or FOH. and provide training sessions for all kitchen staff. However, it often falls low on the list of priorities in the chaos of fulfilling orders and maintaining smooth operations. Data isnt here to replace your instincts.
For this reason, both the National Restaurant Association and the US Foods Holding Corp have issued recommended reopening guidelines for the restaurant industry. ServeSafe and food handler certification. Automated ordering systems and mobile ordering apps need not be limited for take-out. Employee well-being.
Here are a few examples of tech-centered solutions to ease the ongoing labor crisis in restaurants by putting more functionality directly in the hands of customers: Digital Tableside Ordering to Support Service Staff. Enter digital tableside ordering. For fast-casual or QSR brands, digital tableside ordering is equally beneficial.
Servers, sometimes other FOH staff. Casual restaurants, fast food, quick service. Servers, other FOH staff. Establishments that require a diversity of staff (servers, hosts, bussers, food runners, etc.) All servers or cashiers, other FOH staff. Tip Pooling by FOH & BOH. Tip Out Methods and Systems.
We’ll show you how to deliver food and offer takeout while maximizing profits. Are there any tips for food delivery and takeout inventory management? How do you market food delivery and takeout? The order fulfillment process gets slowed down if your staff don’t know who is responsible for what.
Chefs pride themselves on their sparkling kitchens, and during COVID-19, customers need more than ever to be reassured of the cleanliness and safety of ordering from your restaurant. Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant.
If you have a goal reopen date in mind, work back from that to develop when each task needs to be complete in order to hit that goal. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures.
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. You’re on shift as a server and you can’t seem to get orders right. You drop trays as you try to deliver orders.
These days, a restaurant's reputation is built on more than the taste of its food. Food quality Food quality plays a big role in your customer’s experience. Serving fresh, delicious, and well-prepared food can make a big difference in how customers perceive your restaurant. Presentation also matters.
In order for new hires to perform well and stay happy in their roles, hiring managers need to pay more attention to the restaurant onboarding process. It usually involves an orientation, paperwork collection, and training. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.
Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? Purchasing & Ordering.
With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.
QR codes offer a convenient and contactless way for customers to access menus, orderfood, and pay using mobile devices. Contactless menus , a popular ordering style that enhances safety, utilize QR codes that customers can easily scan with their smartphone cameras. What is a QR Code for a Restaurant?
The brigade system is by far the most efficient way to run a kitchen but the old school mannerisms is what needs to change in order to be successful in improving the culture. Without proper organization and well trained staff no tool or magical app will matter. Chef Patrick Keefe – Culinary Director, Legal Sea Foods.
Many restaurants have reset their health and wellness policies to include a wide range of COVID-19 preventative measures to ensure new operating protocols are being implemented effectively including staff reopening orientation and training sessions. Small problems can be identified before they become big problems.
Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.
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. Maintenance staff keeps the restaurant clean and in working order.
After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Happy, engaged, well-trained employees can make or break your business (and so can having the right amount of those employees on the clock at the right times). Owned by Doordash.
Food Service Skills For Your Resume. 5 Restaurant & Food Service Skills for Your Resume. Health, Allergen, and Food Safety Training and Certifications. Health, Allergen, and Food Safety Training and Certifications. Food allergies. Food Service, Kitchen, & Hospitality Tech. Undercooking.
Accept Orders in Advance. To ensure that takeout feels just as special as the alternative, allow customers to place orders in advance, so they don’t have to worry about waiting too long to pick up the day of. With order-ahead options, you can also offer meal kits or scecials. Issues with food from rushing cooks.
Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. Consider food costs, labor costs, and cost of marketing your reopening. Additionally, by keeping the menu to a limited number of dishes, you can better plan and manage your food costs.
People who don't work in the restaurant industry think that all there is to being a server is taking orders, bringing out food, and sorting out the bill. However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye.
From seating diners and helping them order quickly to processing payments, let’s explore some proven ways to improve your restaurant’s table turnover rate. Fast food Fast casual restaurants typically have the highest table turnover rates since they focus on quick service and efficient operations.
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)? FOH variables you might not consider include: Decor.
Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. The servers are running back and forth with orders to relay or food to serve. In the kitchen, line cooks are busy prepping, sautéing, and plating food. Everyone is shouting orders and requests.
One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. Delivery and takeout 60% of American consumers reported ordering delivery or takeout once a week. To maximize this revenue stream, you must have an efficient online ordering system.
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. Focus on the customer experience.
With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line. Kiosk ordering tools speed up the ordering process, making it easier to keep up during a mealtime rush.
Do you have accounts on online ordering sites like GrubHub and Uber Eats? Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? What measures can you take to make customers feel more comfortable ordering from you? Look at your historical sales and food cost reports.
It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? FOH Care for customer wellbeing. Wearing masks is of utmost importance for food handlers, even if it’s hot in the kitchen! What PPE will you provide?
Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. Bringing foodorders from the kitchen to each appropriate table. The answer to the FOH manager.
Since COVID-19 hit the industry this year, it’s become even more obvious how central food delivery is to restaurant operations. With so much change and uncertainty currently in the air, as a restaurateur, you might well be feeling overwhelmed by the extra training, distancing measures, and stringent hygiene standards required.
In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. Data can help you navigate through the complexities of FOH vs. BOH operations. As part of our Workforce Intelligence solution, we generate quarterly reports showing changes in staffing for FOH and BOH.
If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated.
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