Apicbase
MARCH 28, 2024
The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.
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.
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7 Shifts
NOVEMBER 12, 2020
Give out hard copies and make digital copies accessible on a cloud storage system so that staff can easily reference them. Run through difficult customer situations with new front-of-house (FOH) staff to ensure they won’t crack under pressure. Explain, in easy-to-understand terms, what each role entails.
7 Shifts
SEPTEMBER 28, 2020
However, those with experience on the front-of-house (FOH) side of restaurants know there's more to server duties than meets the eye. Film training videos and share them with FOH staff via your communications tool so they can reference them as needed. Server side work duties are just as crucial as primary duties.
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. For example, extra help might be needed to prepare, deliver, and serve catering. Before making major changes to your employees' work schedules, here are a few questions to ask.
7 Shifts
MAY 31, 2021
Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. The term ‘restaurant operations' refers to the process by which a restaurant is run. Improvement Tips. What Does Restaurant Operations Mean?
Modern Restaurant Management
FEBRUARY 4, 2022
Serving smaller portion sizes. Ghost kitchens of 2019 almost exclusively referred to restaurants that worked only through third-party delivery services. Self-Serve/Grab-and-Go and Use of Automation. Consider, removing processed or pre-packaged ingredients from their inventory. Focus on seasonal produce to ensure peak freshness.
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