FOH Recruiting Travel 
Modern Restaurant Management
FEBRUARY 18, 2020
What will factor into any restaurant or restaurant group's success in tomorrow's online world are the numbers and demographics of just how tourist-traveled your city, town, or region is going forward. The sleeping giant is virtual kitchens. These two factors will continue to have dramatic bifurcating effects on the industry.
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.
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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). Employee turnover is a significant expense for a business regarding recruitment, training, and lost productivity.
7 Shifts
OCTOBER 22, 2021
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. Your employees love working at your restaurant - so why not recruit them to get more help finding new employees? Holiday Referral Sprints.
7 Shifts
NOVEMBER 3, 2022
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? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated. Every recruit gets a copy of the Hopdoddy “Journey”. Provide equal opportunities.
Modern Restaurant Management
DECEMBER 28, 2020
In the case of leisure travel, we will begin to see a combination of passenger data, flight status, and restaurant capacity and availability, driving personalized offers and promotions to weary traveling families looking for a safe place to fuel up and relax. 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. For larger staffs, split workers into teams that never overlap, and eliminate any travel between multiple restaurant locations. World Central Kitchen.
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