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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Front of House FOH Back of House Online Ordering 52

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.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Recruiting And Onboarding. Ensuring Customer Satisfaction.

Management 52

Management Management FOH BOH 52

Sling

MAY 9, 2021

Willing to refer your product or service to their friends and family. 3) Train FOH Staff On Your Loyalty Program. A crucial aspect of every successful rewards system is ensuring that your front-of-house staff (FOH) understands, values, and promotes the restaurant loyalty programs whenever possible.

Loyalty Program 78

Loyalty Program FOH Customer Service Website Management 78

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Provide restaurant employee training on how to use these tools, and info on where they can go if they need more help.

Hiring 52

Hiring Employee Relations FOH BOH 52

The Restaurant Times

DECEMBER 26, 2020

Take reviews and references from multiple sources and analyze the market to understand the spending habits of people frequenting the target location. Make sure that you follow all the necessary sanitation and social distancing protocols in the post- COVID environment and see that your staff is thoroughly trained. How To Avoid.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

Sling

AUGUST 9, 2023

November 2020 Virtual Training 101: The Complete Guide For Managers November 2020 How To Calculate And Control Restaurant Labor Cost November 2020 What Is Comp Time? June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? September 2020 What Is An Organizational Chart And Why Does Your Business Need One?

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Article 2023 2022 2021 78

Touch Bistro

APRIL 7, 2021

An employee referral program is a hiring strategy where your current team members refer people they know as potential hires for your team. Consider offering rewards (such as cash, shift preferences, or vacation days) to current employees after a referred candidate has been hired and made it past their first 90 days.

Employee Relations 52

Employee Relations Hiring Seasonal Menu POS 52

Gourmet Marketing

SEPTEMBER 22, 2021

Hiring new workers involves investing time in training new people and getting them competent. Each time you choose an applicant who doesn’t work out, you lose a lot of money because you have to advertise, interview, hire and train a replacement. The site is perfect for advertising BOH and FOH positions. Hiring Options.

Hiring 52

Hiring Website Management Advertising Social Media 52

Apicbase

OCTOBER 14, 2022

Boost your table turnover rate by training staff to improve service. What you can do is train your staff to implement strong Standard Operation Practices, follow up on their execution, and measure the effects on food costs using the Apicbase modules. Offer promotions and special deals. Create an upselling program. Adjust your pricing.

Franchising 52

Franchising Franchise Online Ordering Loyalty Program 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). Table Turnover Rate This metric refers to the number of times a table is used during a specific period.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. POS (Point of Sale) integration refers to integrating a restaurant’s point of sale system with other software and technologies used in the restaurant’s operations.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

MARCH 11, 2020

Front-of-house (FOH) management. A good system should be easy to use, integrate into your restaurant operations, and require minimal training hours to master. If it requires extensive training, it might not be the right system for your business. Back-of-house (BOH) management. Employee scheduling. Employee tips.

Management 78

Management Management Cash Management Mobile Ordering 78

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. 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. How do sales change during the holidays?

Seasonal Menu 370

Seasonal Menu Hiring Reference Mobile Ordering 370

Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy.

Pricing 251

Pricing Technology 2025 Point of Sale 251