Aaron Allen & Associates

MARCH 29, 2024

In the dynamic landscape of the restaurant industry, one of the most critical challenges is striking a balance between offering innovative menu items and maintaining a simplified, navigable menu. This is what menu engineering is about. 2024 will be a great year for menu overhauls, not just LTOs. LTOs per week.

Innovation 52

Innovation Menu 2024 FOH 52

7 Shifts

JANUARY 10, 2024

Located in a market with a focus on Latin American businesses, what sets Destino apart (aside from inventive cocktails) is the note under the dessert menu: “In lieu of tipping, we add a 20% service charge to each order to support a professional wage for our entire team. We're a prix fixe menu.

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

MAY 1, 2020

With dine-in officially off the menu, we’re sharing a few options for restaurants to consider to pivot their business model during COVID-19. 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? Offer meal kits ?? Taco meal kits! ??

FOH 364

FOH Online Ordering Delivery Food Supply 364

Modern Restaurant Management

MAY 8, 2024

Today’s ordering software can instantly suggest menu items based on order history, remind customers of their rewards point balance, and tell them the exact time their meal will be ready. Particularly at QSRs, there is indication that customers may welcome entirely AI-driven FOH experiences. Why retain the middleman?

Front of House 193

Front of House Mobile Ordering Customer Service FOH 193

Food Business

DECEMBER 17, 2019

And then choose FOH (front of house) only, or FOH and BOH (back of house) training, to ensure everyone is gaining new skills. An example I have seen in FOH trainings, is a bar training. Certainly a good training is necessary when the menu changes seasonally. Some restaurants choose to organize theirs monthly or weekly.

Workshop 130

Workshop FOH Front of House BOH 130

7 Shifts

JUNE 23, 2020

Aside from all these cons, one of the biggest cons of self-delivery is needing labor to manage and run this new part of your business to set up the next section Converting your staff to in-house delivery drivers One solution to contain the cost of self-delivery is to convert your FOH to your restaurant’s delivery drivers. Run the numbers.

FOH 370

FOH Delivery Insurance Back of House 370

7 Shifts

NOVEMBER 12, 2020

Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure. You can create one training manual that contains information about every role in the restaurant, create separate manuals for the BOH and FOH teams, or create separate manuals for each role.

FOH 307

FOH BOH Food Safety Customer Service 307

The Rail

MARCH 14, 2023

Contactless menus , a popular ordering style that enhances safety, utilize QR codes that customers can easily scan with their smartphone cameras. Scanning the code directs them to your restaurant's menu, where they can browse food and drink options. Including too many images can create a cluttered and confusing menu for diners.

Mobile Ordering 111

Mobile Ordering FOH Front of House Kitchen Safety 111

7 Shifts

JULY 29, 2020

FOH Care for customer wellbeing. If you’re considering asking FOH staff to work as delivery drivers , make sure they have valid drivers’ licenses, access to cars that are in good condition, car insurance, and clean driving records. Able to carry out traditional restaurant manager skills and responsibilities.

Recruiting 293

Recruiting Kitchen Safety Employee Relations Food Safety 293

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.

BOH 78

BOH FOH Point of Sale Back of House 78

7 Shifts

JANUARY 7, 2020

While a delicious menu and an inviting ambiance are critical components of a restaurant’s success, staff are the lifeblood of a restaurant. Alternatively, you can have separate competitions for front-of-house (FOH) and back-of-house (BOH) staff to make the competition more equitable. How can you afford bonuses?

Employee Relations 349

Employee Relations FOH BOH Certification 349

Modern Restaurant Management

APRIL 27, 2022

Choose a Minimal Menu for the Day. By simplifying your Mother’s Day menu and opting for a prix fixe menu or a specials menu, you can make the workload a lot lighter on your kitchen staff. While a minimal menu can help, increasing labor is the best choice if possible.

Management 212

Management Management Customer Experience Reservations 212

Modern Restaurant Management

OCTOBER 20, 2023

Special Menu Item: First-Party Data There’s now an emphasis on leveraging first-party data based on the assets that brands already own, such as opt-in email lists and other forms of existing customer relationships. And as of May 2023, OpenTable is now connecting more than 1.5 billion consumers with restaurants every year.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

Modern Restaurant Management

MARCH 10, 2021

Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Waitlist Management – Just as above, good FOH tech provides waitlist management with real-time values. At the table, guests can use QR codes to access the menu. ?

Management 189

Management Management BOH Front of House 189

7 Shifts

JULY 10, 2020

Ensure that your staff know the common signs and symptoms of COVID-19 so FOH staff can identify any ill guests, and staff can notify management if they or another employee are unwell Make sure you create, publish, and send the schedule to staff well in advance. You can book online or give us a call. Invite influencers ??

Events 351

Events Social Media Kitchen Safety Seating 351

Modern Restaurant Management

JUNE 24, 2021

Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Can they view your menu online? As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources. Can customers find you?

Marketing 203

Marketing Social Media Mobile Ordering Website Management 203

7 Shifts

APRIL 3, 2020

The areas which you can control and what you can do about them include: Your menu – A quick option to drastically cut expenses is to create a new, limited menu. Plus, if you focus on your high-ticket items that are the most-profitable from your regular menu, you can maximize the profits you’re getting from delivery.

BOH 368

BOH POS Influencer Point of Sale 368

Modern Restaurant Management

FEBRUARY 4, 2022

Restaurants will also explore delivery options beyond costly third-party partnerships, and hike delivery menu prices to make the channel more lucrative as off-premise demand holds steady. Simplified Menus. Menu variety plays a substantial role in every dining experience. Health-Conscious Food Will Dominate Menus.

2022 218

2022 Customer Service Online Ordering Website Management 218

Restaurant365

MARCH 25, 2020

Adjusting how you get your menu items in front of customers could help curb the drop in your sales numbers due to the COVID-19 pandemic. When your customers want to know if they can still get your delicious menu items through takeout and delivery service even if they can no longer dine in, the first place they’ll check is your website.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

The Restaurant Group

NOVEMBER 19, 2019

The best place to start is by creating recipes with costings for each item on your menu. The result from these calculations will be used along with your menu mix to determine the food cost goal for your restaurant. Portion control is a responsibility of both FOH and BOH. This allows you to find the food cost per diner.

Management 68

Management Management FOH Fast Casual 68

7 Shifts

MARCH 27, 2020

If your restaurant does decide to go the takeout and delivery route: Is your restaurant’s menu optimized for takeout? Do you have delivery drivers who you could hire, or would your FOH staff take on this role for extra pay? Revamp your menu Have you always wanted to reinvent your menu? Now is the perfect time to do it!

Social Media 312

Social Media Restaurant Law Employee Relations Communication 312

7 Shifts

OCTOBER 22, 2021

You can reference average party size, takeout vs. on-premise orders, the popular menu items, and other key metrics to to forecast restaurant sales. Regardless of if these new hires are temporary or permanent,part-time or full-time, or BOH or FOH , they should be hired promptly and confidently. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Lavu

MARCH 13, 2020

For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen.

FOH 78

FOH Mobile Ordering BOH Front of House 78

7 Shifts

NOVEMBER 29, 2022

Everything was built into the menu price. I wanna point out, part of the challenge was that building everything into the menu price for an Asian restaurant was met with pushback that an ethnic restaurant needed to be a little cheaper. The restaurant initially opened with no tipping or service charge. Use tools to save stress.

BOH 195

BOH Restaurant Law Back of House Front of House 195

Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. In fact, the automating and upselling that occurs through predictive digital menus can lead to better management of inventory levels, preserving shelf time on low stock items, say onion rings, and recommending overstocked items such as fries.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Modern Restaurant Management

MARCH 25, 2021

Where a KDS helps operational efficiencies in the BOH, waitlisting and seating management technology assists your front-of-house (FOH) in the same way. Waitlist Management – Just as above, good FOH tech provides waitlist management with real-time values. At the table, guests can use QR codes to access the menu. ?

Management 88

Management Management BOH Front of House 88

Sling

MAY 9, 2021

The customers can then use those points to purchase perks or items from your menu (e.g., 5) Secret Menu. Another perk that return customers love is the secret menu. Create a secret menu that only those customers with a certain number of loyalty points can order from. 3) Train FOH Staff On Your Loyalty Program.

Loyalty Program 78

Loyalty Program FOH Customer Service Website Management 78

Aaron Allen & Associates

MARCH 3, 2022

The best restaurant POS systems also come with features like inventory management, customer relationship management (CRM), menu management , and omnichannel ordering capabilities. Perishable items, seasonal changes, food inflation, and availability can affect the menu. Menu Management Software. can help to optimize performance.

Management 120

Management Management Mobile Ordering Point of Sale 120

7 Shifts

SEPTEMBER 15, 2020

Your restaurant server closing template has customizable checklists for FOH, BOH, and other departments to help you stay more organized and keep everyone in the loop. By sending out your restaurant server closing template to your team members before they start their shift, they will know exactly what’s expected of them.

Management 195

Management Management Download Leadership 195

The Restaurant Times

MARCH 13, 2023

The Back of House Lingo The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. 86: a dish is 86’d from the menu when its ingredients are unavailable. And, well, every world needs its own lingo.

Back of House 52

Back of House BOH Front of House FOH 52

The Restaurant Times

JANUARY 13, 2021

From the customer base to the restaurant menu, you must have a baseline to compare with post-rebrand. Does the restaurant menu need an upgrade? Consider adapting the menu to customer tastes and preferences. If a particular ingredient is adding to the overall costs, consider replacing it in your new menu.

Marketing 104

Marketing Social Media FOH Customer Service 104

Black Box Intelligence

SEPTEMBER 21, 2021

Workforce data: tracking trends for FOH and BOH staff. Front-of-house (FOH) workers are customer-facing, such as restaurant servers, bartenders and hosts. fewer FOH employees. This is likely due to the fact that it’s harder to control food quality when it’s being taken off-premise, and some menu items may not travel well.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Modern Restaurant Management

SEPTEMBER 2, 2020

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Marked spaces to eat or drink. Tables separated further apart (this will vary based on federal, state and local guidelines). and BOH (including cooks, chefs, etc.). How should a restaurant best promote its outdoor space?

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Deliverect

AUGUST 20, 2020

It makes sense to locate this next to the kitchen in the FOH area to ensure food is packed up and out the door as quickly as possible after it leaves the kitchen. Optimize Your Menu for Delivery. That means designing your menu and your packaging to suit the meals that are going out. Create an order packing area.

Design 145

Design Delivery Food Order Online Ordering 145

Touch Bistro

MARCH 25, 2021

Here’s an overview of the process: Complete all necessary paperwork Set up direct deposit Communicate restaurant guidelines and policies Explain staff scheduling policies Set up new hires in your staff systems Provide hands-on menu training and tasting Provide mentorship and shadowing opportunities Give constructive feedback.

Hiring 52

Hiring Employee Relations FOH BOH 52

Foodable

APRIL 30, 2020

New FOH positions will be created to sanitarily conduct business. We are looking at narrowing our menu and beverage offerings and shallowing inventory, thus creating a cause-and-effect on the entire foodservice operation. Tweetable Quotes: “When we take a look at menu engineering, labor needs to be a great consideration.

Guest Recovery 72

Guest Recovery Kitchen Safety Food Safety FOH 72

Sling

MAY 9, 2023

Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams. 5) Abide by health and safety standards Abiding by local, state, and federal health and safety standards is essential if you want your restaurant operations to be successful.

Operations 78

Operations Loyalty Program Food Safety Front of House 78