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For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Front Of House (FOH)? FOH variables you might not consider include: Decor.
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. Escorting diners to their tables and distributing menus to them. The answer to the FOH manager.
Once they’re seated, they can place orders when ready that go directly to the kitchen. Real-time table management Restaurant tablets provide real-time data about table turnover, allowing your staff to adjust seating easily to maximize efficiency. This feature enhances the customer experience by putting them in the driver’s seat.
Front-of-house (FOH) management. Employee tips. Similarly, if employee tips are not being processed correctly, you can utilize a more robust POS system to distributetips fairly to the correct FOTH staff. Back-of-house (BOH) management. Employee scheduling. This saves everyone time and headaches. Table Management.
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