Black Box Intelligence

SEPTEMBER 21, 2021

That’s who we serve at Black Box Intelligence. At full-service establishments, customers typically order their food at a table or counter, are served by waitstaff and pay after consuming their meal. Workforce data: tracking trends for FOH and BOH staff. fewer FOH employees. That’s who we serve at Black Box Intelligence.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Restaurant365

FEBRUARY 4, 2021

Customers Served or Sales Per Labor Hour and Day Part. Tracking your sales per labor hour (SPLH) maps your labor hours alongside the sales or customers served for every hour. You want to find the right people for the role, and that requires implementing the hiring and recruiting practices to retain restaurant employees.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Apicbase

APRIL 20, 2022

If one of your franchise locations or host kitchens isn’t serving food that is up to standard or isn’t creating the experience your brand is known for, you risk losing clientele and destroying your reputation. Recommended Read : How To Recruit Great Franchisees For Your Restaurant Business (And Keep Them On Board). The solution.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52

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). For example, if you’re a fast-food restaurant serving hundreds of meals a day, you might choose meals served as your cost driver.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

7 Shifts

NOVEMBER 3, 2022

When my friend was 22, she served at a steakhouse that mandated short dresses and heels. I have been serving plant based charcuterie since 2008.Broccoli The QSR franchise started in Seattle and serves up Asian-inspired bowls and appetizers. And how many of those women work in the FOH rather than the BOH? Remember me?I

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

OCTOBER 22, 2021

For example, extra help might be needed to prepare, deliver, and serve catering. 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. Gathering Employee Availability & Feedback. Holiday Referral Sprints.

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

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. In 2021, safety and quality standards will give customers peace of mind.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

APRIL 29, 2025

GreenPoints™, the most GreenPoints™ of any Certified Green Restaurant® MUSE Global Kitchen serves 100 percent vegan food and has on-site solar panels that produce more than 65 percent of its annual energy usage. These two restaurants each earned 15 GreenPoints™ for serving 100 percent sustainable seafood.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488

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. Eliminate self-serve beverages and open-top drinks in favor of bottles, and replace all condiment containers with single-use packets or washable ramekins to be replaced at each seating.

Kitchen Safety 300

Kitchen Safety Food Safety Food Supply Customer Service 300

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. Eliminate self-serve beverages and open-top drinks in favor of bottles, and replace all condiment containers with single-use packets or washable ramekins to be replaced at each seating.

Kitchen Safety 246

Kitchen Safety Food Safety Food Supply Customer Service 246