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How do you prepare your team for special events or holiday rushes? Can you give an example of how you’ve managed a large event or special occasion at a restaurant? How do you maintain smooth communication between FOH and BOH staff? As a restaurant manager, how do you prepare your team for special events or holiday rushes?
How do you balance seating arrangements to maintain fairness and efficiency? What steps do you take to handle specialseating requests, such as accessibility needs? What strategies do you use to communicate with servers effectively to manage seating flow? How do you ensure guests feel welcome when they arrive?
Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. Can they read about weekly specials or see photos of your most popular dishes? As a restaurant owner, digital marketing can be a daunting task that takes up valuable time, energy, and resources.
To keep up with the rush, you may want to add extra seating outside or split apart tables when possible. To ensure that takeout feels just as special as the alternative, allow customers to place orders in advance, so they don’t have to worry about waiting too long to pick up the day of.
Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Set seating times. Should they plan to have rainout specials for takeout and delivery? and BOH (including cooks, chefs, etc.). Contactless payment.
Stay tuned for a few special tips from Melissa Bensky, one of Toronto’s most prolific foodgrammers with her account, @tastethesix. Set a goal for your restaurant’s grand opening—whether it’s seating capacity, an order volume, or revenue for your first day back in business. 1 Set goals for the event ?? Plan your staffing ?????
Staff Your restaurant staff, especially those assigned to the FOH, play a critical role in keeping your customers happy as they eat in your establishment. A warm greeting, attentive service, and a willingness to accommodate special requests can significantly enhance customer satisfaction.
Give special consideration to perishable items, as these can create unique liability issues for your restaurant. Delivery: employ FOH staff to deliver the meal kits to your diners Frequency: will you offer a one-time meal kit designed to last a few meals? Taco meal kits! ??
You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. So, what data should you be tracking around your FOH?
TouchBistro: Comprehensive POS and restaurant management system supporting FOH, BOH, and guest engagement. For example, if one guest is a big fan of martinis, having the data to let anyone on staff know can make for a special experience. Square: Widely used in small retail, Square offers a restaurant-specific POS as well.
Servers get in-real-time updates sent directly to the POS, including when a table is seated, nearly finished, and paid. past feedback, most recent visit date, special requests), from on-premise or online dining, all within the Reservations app. Diner data. View any saved notes about a diner (i.e.
A lot of places are also offering dine-in only specials or dishes that can only be ordered in-house. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOHseats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens.
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. The answer to the FOH manager.
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.
ConnectSmart® Host, an innovative solution from QSR Automations, offers a powerful way to harness real-time data to achieve smarter seating and optimize overall operations. This enables the team to offer personalized touches, such as preferred seating or complimentary items, enhancing the guest’s experience and fostering loyalty.
Establish a sense of arrival with unique signage and seating for guests waiting for tables, like London, U.K.-based Chalk works well for welcome signs, daily specials boards, and even your full menu, like this example from Broei Utrecht in the Netherlands. Go Beyond Standard Seating. Image Source ]. Choose a Theme.
2) Preferred Seating. Another easy and effective perk for your restaurant loyalty programs is preferred seating. Consider putting this perk into play on special days (e.g., 3) Train FOH Staff On Your Loyalty Program. The customers can then use those points to purchase perks or items from your menu (e.g., 3) Skip The Line.
For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Rather, how thoroughly the team embodies the culture set at the top ultimately determines whether you’re turning tables all night or staring at empty seats.
Offer promotions and special deals. For example, restaurant management platforms can significantly reduce human effort by automating BOH and FOH flows, thereby helping you to keep the labour cost in check. RevPASH (Revenue Per Available Seat Per Hour). It’s packed with best practices and examples. Create an upselling program.
You can schedule updates for happy hour or special events to capitalize on the boost in traffic. If your chef is running an in-demand special, you can easily adjust the price or remove it from the menu when it’s sold out. Once they’re seated, they can place orders when ready that go directly to the kitchen.
Comp: To offer a complimentary dish or item to a customer, whether to correct an error or give the guest special treatment. Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Table turn : When customers at a restaurant leave the table and new customers can be seated.
Front-of-house (FOH) management. Whether you choose an all-in-one solution or specialized software, it will benefit your restaurant in several ways. Records and stores returning customer information for smooth future services and marketing opportunities through alerts or emails on special occasions like anniversaries and birthdays. .
Front of the House Terms Front of the house (FoH) is literally the front of the restaurant, including the waiting area, the bar, and the dining area. Here are the 8 most commonly used terms in FoH: . Can’t they see there’s a line of people waiting to be seated? Put simply, it’s off the menu. Example: Can you pick up table 10?
In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. A few other suggestions: Limit party sizes and consider switching to reservation-only seating to space diners. Display cleaning logs in plain sight of guests.
In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. A few other suggestions: Limit party sizes and consider switching to reservation-only seating to space diners. Display cleaning logs in plain sight of guests.
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