FOH Inventory Kitchen Safety Management 
Apicbase
MARCH 28, 2024
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct. Food safety.
The Restaurant Times
MARCH 14, 2022
However, the team can only achieve the desired outcome if headed by a potent restaurant manager. Hence, a restaurant manager is an integral part of a restaurant business and plays a crucial role in steering its direction, which is why their job description must be adeptly formulated. Managing Overall Team Performance.
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The Restaurant Times
MARCH 13, 2023
For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Additionally, most kitchens have a rigid hierarchy in the back of the house, with each employee performing a particular duty. Why is Back of House Important?
Restaurant365
JUNE 22, 2021
Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Here are some practical tips to implement with your restaurant kitchen staff to grow your food cost savings. Train your store-level managers. First, focus on transparency.
7 Shifts
MARCH 27, 2020
Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Consider things like merchandise sales, inventory sales, or private cooking lessons. Manage expectations by creating a timeline for updates. Do you have takeout packaging in stock? We’ll talk about this more later on.
Lavu
JANUARY 15, 2020
You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Nonetheless, there are several financing options at the disposal of restaurant owners and management. The productivity and quality of a restaurant’s service has to do with the kitchen equipment.
7 Shifts
MAY 11, 2020
Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. Employees must report any symptoms and recent travel to their managers before a shift. Keeping your dining and kitchen area clean is critical in keeping your employees and guests safe.
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