Remove FOH Remove Food Supply Remove Seating
article thumbnail

18 Restaurant Manager Interview Questions to Assess Leadership and Operational Skills

7 Shifts

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?

article thumbnail

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? 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.

FOH 364
Insiders

Sign Up for our Newsletter

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

article thumbnail

Best Practices for Outdoor Dining All Year Long

Modern Restaurant Management

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.).

Outdoor 508
article thumbnail

Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

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 ???

BOH 368
article thumbnail

Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

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.

article thumbnail

How to Drastically Cut Expenses in Your Restaurant (and Stay Profitable During COVID-19)

7 Shifts

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.

BOH 368
article thumbnail

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

Sling

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.