FOH Reference Take-out Training 
7 Shifts
NOVEMBER 12, 2020
What documentation to give out and collect during onboarding. It usually involves an orientation, paperwork collection, and training. Give them an overview of what they will learn and do during onboarding, and how long the process will take. Day Three Role-specific training. Customer service training.
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
OCTOBER 22, 2021
While every restaurant should properly plan out its work schedule during the holidays (and year-round, for that matter), not every restaurant needs to drastically overhaul its schedule when December rolls around. Here are a few tips for sourcing, hiring, and training enough employees to get you through the holidays — and then some.
7 Shifts
NOVEMBER 3, 2021
Given the nature of how restaurants operate —with complex systems in the FOH and BOH —ensuring that receive orders, collect payment, and pay teams—here are numerous areas of the business that could be breached. To start, check out this guide from the National Restaurant Association on cybersecurity preparedness. Employee Data.
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. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.
Sling
MAY 9, 2021
Willing to refer your product or service to their friends and family. This may seem like a near-impossible task — and one customer may not exhibit all of these traits, no matter how hard you try — but there are steps your business can take to make it much easier to achieve. 3) Train FOH Staff On Your Loyalty Program.
The Restaurant Times
DECEMBER 26, 2020
Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Pilferage And Thefts.
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