Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy.

Pricing

Modern Restaurant Management

FEBRUARY 15, 2022

Tocaya uses digital tableside ordering to give customers the option to quickly view the menu and reorder items without having to interact with staff or wait in line. However, once team members are hired and restaurants have invested time and money in their training, retaining new staff is key.

Technology

7 Shifts

MAY 11, 2020

Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct. Get ahead of your reopen by ordering the right supplies now—especially considering demand is at an all-time high.

BOH

7 Shifts

NOVEMBER 12, 2020

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.

FOH

7 Shifts

AUGUST 21, 2024

With tableside ordering for your front-of-house staff and a kitchen display system for your back-of-house team, communication between FOH and BOH can be automatic and instantaneous. Staff training When new employees get trained during the onboarding process , they do it by shadowing and practicing with a more experienced member of the team.

Communication

7 Shifts

OCTOBER 1, 2024

From creating a welcoming ambiance to offering unique menu items, let’s explore the ways you can refine your restaurant's customer experience in 2024. Menu and food choices Your restaurant’s menu and food choices can entice or put off customers. Moreover, the menu sets expectations for the dining experience.

Customer Experience

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

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. You can provide staff with professional development opportunities through online courses , cross training, and shadowing. What is the key to success in the restaurant industry?

Employee Relations

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Food cost tracking tools include Meez and MarginEdge.

Management

ChowNow

SEPTEMBER 6, 2024

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. Sommeliers offer expert wine recommendations, while pastry chefs handle the dessert menu.

Hiring

7 Shifts

MAY 31, 2021

By relying on historical sales data, you can get a better grasp on how many of which menu items might be sold in a given day, month, holiday, or season. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. Operations Management. Scheduling.

Operations

7 Shifts

JULY 10, 2020

When it comes to preparing your staff for your reopening, ensure you’ve updated their training for the latest health and safety procedures and precautions your restaurant will be observing. Also consider sending an Announcement to your team about the grand reopening, the menu, and what they can do to prepare. Invite influencers ??

Events

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

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. A resume for a cook or chef job should include familiarity with and specific experience in the following areas, if applicable: Food prep of specific menu items. Cooking specific menu items. Menu item creation and menu building. Cross-contamination.

Front of House

Sling

DECEMBER 6, 2019

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.

Front of House

7 Shifts

AUGUST 20, 2024

Implementing online reservations, optimizing your dining area’s layout, and training staff about efficient practices are some strategies you should apply in your restaurant. Well-trained staff can provide faster service, clear tables quickly, and create a more pleasant dining experience for your guests.

Online Ordering

Food Business

DECEMBER 17, 2019

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.

Workshop

7 Shifts

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. Finally, good communication can also come in the form of good training. A 2016 Deloitte report underlines the importance of ongoing training across business types. Make sure everyone understands their roles on your team.

Management

Restaurant365

JUNE 9, 2021

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. So, what data should you be tracking around your FOH?

FOH

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

Modern Restaurant Management

FEBRUARY 18, 2020

Although the land, labor, and creativity of farm-to-table sourcing is so exciting and delicious, considerable operational disruption, scheduling, and menu management is still required to make it all a profitable business model. Brands will look to collaborate with menu splitting.

Mobile Ordering

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. Our research from over 1,900 restaurant professionals shows that the main reasons employees quit are due to poor training and a sense of job stagnation.

Management

Modern Restaurant Management

APRIL 8, 2020

While it’s customary to have a team of individuals who are responsible for monitoring HACCP compliance and everyone’s health as a whole, it’s important for every employee to be trained on, concerned with and committed to everything on the checklists. Nori Noodles' FOH cleaning checklist.

White Paper

7 Shifts

JULY 25, 2024

Another approach is to integrate an online ordering feature or plugin into your website and leverage your FOH as delivery drivers. In fact, 93% of diners said they are more willing to make a reservation at a restaurant that offers special events, and 61% are more willing to pay a higher price for a special event menu.

2024

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The FOH manager supervises all front-of-house staff and reports to the GM. The answer to the FOH manager.

Front of House

7 Shifts

DECEMBER 18, 2023

Kiosk ordering also makes it easy for customers to browse the entire menu at a glance and request order modifications as needed. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Food cost tracking tools include Meez and MarginEdge.

Management

Hot Schedules

MAY 21, 2020

Everyone knows that finding top talent fit your culture, training them and retaining them is not only hard work, it’s costly. We will also be streamlining our menu and reevaluating the way we’re scheduling/staffing.”. David added, “We made a to-go menu based on availability of products we could get in house.

Back of House

7 Shifts

JULY 29, 2020

It’s important for restaurant hiring and training processes to reflect new COVID-19 safety measures. Will any of the hiring or training be conducted remotely? FOH Care for customer wellbeing. How to adjust new hire training during COVID-19 You should aim to complete as much new staff training remotely as possible.

Recruiting

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

Cheetah

JUNE 14, 2021

Small to medium sized restaurants that are already cutting it close are cross-training or finding creative ways to make do with whatever staff they have left. With buses and trains out of circulation due to COVID, workers were forced to commute even longer to get to the restaurants where they work. Table of Contents. Here’s how. .

BOH

7 Shifts

AUGUST 15, 2022

To help you prep, whether it's a FOH or BOH position, we've outlined 17 restaurant interview questions you might be asked to answer, as well as some guidelines on how to answer them. Do you offer any continuing training or education opportunities?” What would you do if you ran out of a menu item? You're a team player. “Do

Customer Experience

Deliverect

AUGUST 20, 2020

With so much change and uncertainty currently in the air, as a restaurateur, you might well be feeling overwhelmed by the extra training, distancing measures, and stringent hygiene standards required. Optimize Your Menu for Delivery. That means designing your menu and your packaging to suit the meals that are going out.

Delivery

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.

Mobile Ordering

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

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

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

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). Train your store-level managers. Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams.

Compost