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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. " Vibe sabotage in a restaurant environment can range from BOH issues impacting FOH efficiency (e.g., Conflict resolution is part art, part science. "Today,
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.
In today’s fast-paced dining world, guest satisfaction goes beyond just great food—it’s about delivering a seamless experience. Turning Insight Into Action Clear and real-time communication should be a core part of staff training. Guest feedback often highlights just how costly communication delays can be.
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. How Virtual Reality Is Shaping New Restaurant Technology for Staff Onboarding Training a new hire takes time and patience, whether it’s to be a server, a cashier or cook.
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.
Strong answers should reflect examples of past jobs as a hostess, restaurant host, or in another FOH position. 88% of customers believe the experience they have in your restaurant is as important as the products or food you offer. How do you ensure guests feel welcome when they arrive?
Floor Cues Built within the POS system is Floor Cues, a customized alert system for FSRs that notifies front-of-house (FOH) staff when there hasn’t been movement at one of their tables, reducing guest wait times and improving the dining experience. View any saved notes about a diner (i.e.
This was now a race to place any person with a pulse into a role, hoping that you could train them up quickly while you capitalized on the pent up demand from diners to enjoy their favorite restaurants again. For hiring platforms like foh&boh, the name of the game was volume, volume, volume. PIRG Education Fund.
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).
POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Training Staff: How POS Systems Improve Kitchen Staff Communication Through Better Usage After integrating your POS system, training your staff is the next step.
Among the insights: Inflation: Food inflation is a top concern for 52 percent of operators with labor costs ranking a close second. Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. “These restaurants are building sustainable business models for the future.
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. Whether its cold food, slow service, or cleanliness, you need to know what is driving your ASR. Data isnt here to replace your instincts.
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? Will you hire in-house drivers, use third party drivers, or cross train your front-of-house (FOH) staff to double as drivers ?
It requires businesses to overhaul cleaning procedures, conduct thorough training and implement new employee-centric policies. For food contact surfaces, you can instruct employees to use a disinfectant cleaner for added assurance, but they must rinse the surface afterwards and then apply a no-rinse sanitizer. Cleaning the Right Way.
The Core Principles of Effective Restaurant Management Motivation Through Self-Pride and Accomplishment Food service industry employees are more likely to feel engaged and motivated when they take pride in their work and see the tangible results of their efforts. This sets a positive example for the FOH and BOH alike.
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. Update existing policies to accommodate: Social distancing. Employee well-being. Customer well-being. Sneeze guards/barriers.
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.
It usually involves an orientation, paperwork collection, and training. Day Two Training: Learning how to do your job with a training manual, in-person classes, online learning, and shadowing. Restaurant technology training, including how to request shifts and what to do during opening and closing shifts.
At Tocaya, each table is outfitted with a QR code and table identifier for guests to place instant orders on their own personal devices, without the need to download an app, and the food is delivered directly to the corresponding table. The labor crisis has not been limited to just FOH or BOH operations staff.
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. each surface that comes into contact with food, and any supplies or equipment that’s used through the day. Scrape: scrape food or other residue from the surface completely and dispose of it.
.” — Erica Gillespie, Ani Ramen Spend some time figuring out how long you’ll need to properly (and successfully) reopen—with considerations for new employee health & safety training, inventory delivery, PPE equipment orders, menu planning, etc.
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 kitchen is backed up so your customers have to wait a long time for food and take it out on you.
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.
How is the restaurant's budget broken down between key expenses like food costs, labor, and fixed costs? For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue.
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.
Now, one must keep up with the fast-paced world of social media, communications, and the internet rather than looking for the best review by a well acclaimed local food critic. Without proper organization and well trained staff no tool or magical app will matter. Chef Patrick Keefe – Culinary Director, Legal Sea Foods.
QR codes offer a convenient and contactless way for customers to access menus, order food, and pay using mobile devices. Scanning the code directs them to your restaurant's menu, where they can browse food and drink options. Additionally, you can offer customers the option to order, ensuring their food is ready upon arrival.
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. Provide ongoing training to keep skills sharp and ensure your staff is well-prepared to handle new challenges.
With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. Food cost tracking The cost of food changes regularly based on supply and demand.
Consider food costs, labor costs, and cost of marketing your reopening. Plan your budget to include food costs, labor costs, operating costs, marketing costs, and any extra costs such as for party favors and special decor. 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.
It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Cross-Train Your Employees. To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Top 11 Best Practices for Restaurant Scheduling.
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.
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.
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).
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.
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.
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. Think about your restaurant’s busiest time of the day.
Fast food Fast casual restaurants typically have the highest table turnover rates since they focus on quick service and efficient operations. Implementing online reservations, optimizing your dining area’s layout, and training staff about efficient practices are some strategies you should apply in your restaurant.
workshops and trainings—on steps of service, or educating guests—are great for your customers, and improve retention for your staff. STAFF LED TRAININGS Educational trainings vary according to needs. And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills.
Whether you own a small restaurant (and manage the dining room yourself) or work with a group of managers, make sure that you (or the FOH and BOH managers) are trained to put out the fires that will inevitably come up. Guests who are upset at how long their food takes. Issues with food from rushing cooks.
A recent New England Journal of Medicine study shows that the virus that causes COVID-19 can live anywhere from four hours on copper to two to three days on stainless steel and polypropylene plastic (often used to store food). Nori Noodles' FOH cleaning checklist. The Perception of Cleanliness — Visual and Psychological Cues.
One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. Constantino, our resident food journalist, writes.
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