FOH Recruiting Seating Training 
7 Shifts
NOVEMBER 3, 2022
Alison Edginton is the Manager of Training & New Can Openings at Smalls Sliders , an American burger QSR in Louisiana. And how many of those women work in the FOH rather than the BOH? Is there something in the hiring or recruiting process that leaves women out? Every recruit gets a copy of the Hopdoddy “Journey”.
7 Shifts
MAY 31, 2021
For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. For example, at a casual family restaurant, the service model might look like this: The host greets the party and seats them. Staff training needs to strike a delicate balance of being welcoming and informative.
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Apicbase
JUNE 16, 2023
To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Revenue Per Seat Hour (RevPASH) This metric measures how much revenue a restaurant generates during each hour that a table is occupied.
Modern Restaurant Management
FEBRUARY 18, 2020
There are kitchen robots you can easily “train” by having them exactly replicate your arm movements and perform highly complicated yet repetitive cooking and preparation tasks. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade.
Modern Restaurant Management
DECEMBER 28, 2020
Prior to serving guests in all FOODWORKS locations, chefs and staff of each featured restaurant must participate in food safety, sanitation and hospitality training programs designed in consultation with some of the nation’s leading health and safety experts. Angela Hart, Solutions Director North America, Fourth.
EATER
MAY 20, 2020
In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. A few other suggestions: Limit party sizes and consider switching to reservation-only seating to space diners. Display cleaning logs in plain sight of guests.
EATER
MAY 14, 2020
In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. A few other suggestions: Limit party sizes and consider switching to reservation-only seating to space diners. Display cleaning logs in plain sight of guests.
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