Modern Restaurant Management

JUNE 15, 2021

Source More Smartly by Linking FOH to the BOH. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste. Tying the inventory management platform to the AI structures can help keep restaurants nimble and margin-positive by reducing labor and cutting back on waste.

Technology 204

Technology Loyalty Program Front of House Online Ordering 204

Restaurant365

SEPTEMBER 4, 2020

Here are 9 tips for writing job descriptions that will attract the best employees for your restaurant business, plus a pack of seven FOH and BOH job description templates to get you started. You’ll just waste your time if you describe your restaurant as “fun” when it’s not, or “fine dining” when it’s QSR. Be truthful. Conclusion.

FOH 97

FOH BOH Hiring Fine Dining 97

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Water pollution and plastic waste have made many people look at restaurants. These restaurant food trends can directly impact a restaurant’s profitability. Health-Conscious Food Will Dominate Menus.

2022 219

2022 Customer Service Online Ordering Website Management 219

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. Simply put, FOH is all of the areas that a customer is exposed to during their dining experience, like the host area and dining area.

BOH 109

BOH FOH Front of House Back of House 109

Sling

MAY 9, 2023

4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Aaron Allen & Associates

MARCH 29, 2024

This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item. The menu’s design has a direct impact on operational aspects, including kitchen workflow, inventory management, and labor costs.

Innovation 52

Innovation Menu 2024 FOH 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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. The fastest way to boost productivity is by improving communications between the FOH and the kitchen. If the FOH and BOH are working hand in hand, why should their communications be limited? Overall, their performance becomes optimized. Instead, open the floodgates!

FOH 78

FOH Mobile Ordering BOH Front of House 78

Restaurant365

MARCH 25, 2020

Before repurposing your FOH staff for delivery, check with your insurance carrier to ensure that you’re covered for off-premise activity. If you’re properly insured for delivery, you can keep your servers, bartenders and other FOH staff working during this uncertain time. Use staff for delivery.

Delivery 107

Delivery FOH Front of House Mobile Ordering 107

The Restaurant Times

MARCH 13, 2023

The Back of House Lingo The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. Doing this will also reduce food waste during processing and future purchase decisions.

Back of House 52

Back of House BOH Front of House FOH 52

Modern Restaurant Management

SEPTEMBER 2, 2020

Restaurant staff and employees wearing masks and disposable gloves, including FOH (servers, bartenders, cashiers, etc.) Marked spaces to eat or drink. Tables separated further apart (this will vary based on federal, state and local guidelines). and BOH (including cooks, chefs, etc.). How should a restaurant best promote its outdoor space?

Outdoor 204

Outdoor Fine Dining Dine-in FOH 204

Mad Mobile

MARCH 1, 2024

But you can’t ignore that a traditional system produces a lot of waste! Tablets can help you reduce your carbon footprint and increase customer engagement at the same time. Reducing paper waste Nationally, restaurants generate over 1.5 billion pounds of paper waste yearly, just in receipts.

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Deliverect

AUGUST 20, 2020

That’s why we’ve put together this guide so you don’t have to waste time searching around for advice. It makes sense to locate this next to the kitchen in the FOH area to ensure food is packed up and out the door as quickly as possible after it leaves the kitchen. Here are the key steps to set your restaurant up for delivery success.

Design 145

Design Delivery Food Order Online Ordering 145

Touch Bistro

MARCH 25, 2021

Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. This level encompasses everything from waste management policies and employee training on restaurant scheduling software , to COVID-19 regulations and food safety inspections. Hands-on menu training and tasting.

Hiring 52

Hiring Employee Relations FOH BOH 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. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you? What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

DECEMBER 18, 2023

These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Additionally, inventory management tools can help you prevent unnecessary waste. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent.

Management 397

Management Management Email Marketing Point of Sale 397

7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. For prep, cooks would restock their work stations and FOH staff might prep tables and utensils for the first dinner guests. Reduce Food Waste.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

DECEMBER 18, 2023

These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Additionally, inventory management tools can help you prevent unnecessary waste. Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent.

Management 195

Management Management Email Marketing Point of Sale 195

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Let’s get started.

BOH 52

BOH Front of House Back of House Point of Sale 52

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. It’s your first line of defence against erratic food costs — if you have a tight grip on your stock, avoiding waste due to overstocking, poor plating, or theft becomes much easier. The Importance of Both FoH & BoH Data in Restaurant Analytics.

POS 52

POS Operations Back of House FOH 52

The Restaurant Times

AUGUST 25, 2020

Implement an enhanced hand washing schedule for both Front-of-House (FOH) and kitchen staff to promote hand hygiene. Promote the use of gloves for both the kitchen and FOH staff. As an alternative, restaurants can adopt enhanced handwashing or hand sanitization schedule for FOH employees. Avoid unnecessary contact with the food.

Training 97

Training Kitchen Safety FOH Front of House 97

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). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Hot Schedules

MAY 21, 2020

David, said, “One thing I’ve done with the PPP money, and forecasting it on my budget, is we are having the FOH and BOH come in an extra hour in the morning, and stay later whenever we break down at night to make sure the place is at a high standard of cleanliness. We can apply it to get the numbers up.”.

Back of House 148

Back of House Employee Relations FOH BOH 148

Cheetah

SEPTEMBER 4, 2019

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: . Dead food most often turns into waste, which means a loss for the business. Put simply, it’s off the menu.

Front of House 106

Front of House FOH Back of House Customer Service 106

Apicbase

MARCH 28, 2024

Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. With leaner teams in place this year, restaurants have taken to automation and supplementary technology in all areas from FOH to BOH and everywhere in between. Angela Hart, Solutions Director North America, Fourth.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. With some estimates that foodservice waste accounts for 25 – 30 percent of CO2 emmissions, we're seeing industry leaders diving in to tackle how to reduce their own impact.

Mobile Ordering 216

Mobile Ordering Front of House Fast Casual Customer Service 216

Apicbase

APRIL 20, 2022

Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. Instead, determine if franchisees can make a reasonable return by factoring in between 4% and 10% for royalties and other unexpected costs.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

EATER

MAY 20, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE.

Kitchen Safety 105

Kitchen Safety Food Safety Food Supply Healthcare 105

EATER

MAY 14, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. The guide also includes recommendations to: Install partitions to separate food prep, washing, PPE storage, and waste for disposable containers and used PPE.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98