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Pandemic Reflections: What Lessons Has the Restaurant Industry Learned?, Part Three

Modern Restaurant Management

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.

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4 Ways to Pivot Your Restaurant’s Business Model During COVID-19

7 Shifts

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? Food That Travels Well for Delivery: Tips for COVID-19 ?? Give special consideration to perishable items, as these can create unique liability issues for your restaurant. Taco meal kits! ??

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Your 7-Step Guide to Reopening Your Restaurant

7 Shifts

This may mean limiting seating per table or reorganizing your dining area to ensure tables are over 6 feet apart. Employees must report any symptoms and recent travel to their managers before a shift. You may even need to bring on more FOH staff to act as your delivery drivers if you’re offering direct.

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How to Plan Your Restaurant's Grand Re-Opening Event

7 Shifts

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. Adjust floor plans to fit local seating capacity and social distancing regulations Demarcate floor with markers for any areas where a line up may occur (restrooms, pick up areas, etc.)

Events 351
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How The Snug Took Control of Labor and Evolved Their Restaurant

7 Shifts

So we took over five of the parking spaces along our restaurant, which basically provides somewhere between 80 and 100 seats, which is technically more than we had inside prior to COVID. We’re investing a lot in our outdoor seating because our whole unique selling point has always been our vibe and our cocktails and the design of the place.

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Decade of Disruption: Restaurant Insiders Dish What’s on the Plate

Modern Restaurant Management

What will factor into any restaurant or restaurant group's success in tomorrow's online world are the numbers and demographics of just how tourist-traveled your city, town, or region is going forward. Larger box restaurants will be disrupted as the competition for dining seats continues to grow over the next decade.

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Mastering Restaurant Metrics: Your Comprehensive Guide to Business Success 

Apicbase

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). Revenue Per Seat Hour (RevPASH) This metric measures how much revenue a restaurant generates during each hour that a table is occupied.