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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. How do you handle unexpected challenges, such as equipment failure or supply shortages? How do you maintain smooth communication between FOH and BOH staff?
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? Some restaurants are leveraging their relationship with distributors to set-up pop-up grocery stores in their dining areas while customers wait for food orders—or to pick up some essential goods.
Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Set seating times. and BOH (including cooks, chefs, etc.).
This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. Social distancing and protective equipment ?? Employee health assessments ???
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.
By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.
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.
We’ll explore software for inventory management, restaurant payment and billing, food delivery, dashboards, restaurant onboarding, reservation management, and ERP systems. Inventory management is one of the most important, but challenging, aspects of running a food service business. Restaurant Labor Management.
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. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. Instead, open the floodgates!
Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. For hiring platforms like foh&boh, the name of the game was volume, volume, volume. PIRG Education Fund.
By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. In the fast-paced world of the food service industry, having this kind of quick, daily check can be a game-changer. Food Cost Percentage This metric measures that proportion of your food cost with your overall sales.
When the Center eventually released a guide, quietly posting it online without a formal announcement, the document devoted just four pages to food service, placing details in an appendix among other industries. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.
The most comprehensive guide yet comes from the James Beard Foundation and the Food and Society Program at the Aspen Institute, a response to the persistent desire for a single, streamlined playbook. But the industry-spanning collaborative effort may also set the tone for the new normal in food service.
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