The "Essentials" training for Front of House employees

Core Hospitality

Here is an outline of primary job descriptions of your front of house staff. In some sort of wording, these accountability outlines should be located in the front of your training documents as “Overall Objectives” or something thereof… Host The position of hosts are “The Door” and “The Floor” the door is the greeter… Welcoming and warm, their attitude will dictate guests expectations.

Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference?

Sling

For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What Is Front Of House (FOH)? Even the diversity of your workforce is an FOH variable.

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Extreme Front of the House Makeover: Less Downtime and Expense

Modern Restaurant Management

According to a 2017 Restaurant Owners survey, fitting out a 1,000-square-foot bar and commercial kitchen, including equipment like burners and espresso machines, carries an average cost of about $75,000, or $80 per square foot, which can vary by market. Best of all, your installation may be done in a day or two, making your time lost to remodeling a fraction of the weeks it might otherwise take.

Third-party or in-house food delivery: pros and cons

Deliverect

In an era of convenience, online ordering systems, self-service kiosks and mobile platforms have become key to give the customers what they crave the most: a fast, personalized and convenient food experience through delivery and/or takeaway. In-house delivery pros and cons.

Making Customers Happy, One Eatery at a Time

iSanté

The owners of Valley staples The Woodman and Jalapeño Pete’s really know how to make people happy. Berkshire House is officially open. Berkshire House is located at 143 N. If Happy Hour is your thing, Berkshire House is a sure bet for your Favorites list.

Great Service in an Era of Labour Costs and Technology

Future Food

Great Service in an Era of Labour Costs & Technology. Will Guidara, one of the owners of Eleven Madison Avenue in New York, has been quoted as saying that it’s “compassion and passion [that] gives a fantastic dining experience.” It’s a place of joy.”

Broaden Your Palate & Shape Your Future at SOMMCON San Diego

iSanté

Join the beverage industry's best and brightest for a three-day educational conference on the business of wine, beer, and spirits. SommCon® is a leading conference and exposition for sommelier-level education and training of wine professionals and serious enthusiasts.

The 3 Golden Rules of Bar Management

Cheetah

Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

The 3 Golden Rules of Bar Management

Cheetah

Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

12 Restaurant Lunch Specials: Make Lunch the Most Important Meal of the Day ???

7 Shifts

It’s December, and the air is seasoned with the scent of cinnamon, spice, and everything nice. January is fast-approaching, and hot lunch spots will soon be back on the mind of every highschool and college student in your area.

What's the true cost of employee turnover to the restaurant industry?

7 Shifts

It’s a miracle that restaurants remain a significant part of the economy despite this major staffing problem. We’re examining the true cost of employee turnover to the restaurant industry so that you can understand its impact holistically. Hasty hiring is at the root of the problem.

Key Features of Restaurant Management Software You Must Have in 2020

Restaurant365

Check out our list of the top 16 features of restaurant management software that are must-haves in 2020. In the past, restaurant management systems operated off of local servers, like office desktop computers. Automated tracking of sales and taxes.

Everything to Know about Restaurant Point of Sale Software

Focus POS

Restaurant Point of Sale Software. What is restaurant point of sale (POS) software? It’s a system that takes the place of a traditional cash register and provides much more than basic transaction functionality. Restaurant point of sale software empowers businesses to control labor costs, manage inventory, and have deeper visibility into business operations. Benefits of Restaurant Point of Sale Software. How to Choose a Restaurant Point of Sale System.

IHOP Flip’d and 12 Days of Giftmas

Modern Restaurant Management

This edition of MRM News Bites features NLRB, IHOP, Fourth, Ordermark, Chica’s Tacos, Thanx, Chowly and EZCater, Corner Bakery, Fountainhead Taproom and PourMyBeer and Epson America. On behalf of the board, we look forward to working closely with Clinton as Chief Executive Officer.”

How to be a barista - tips for beginners

Typsy

Being a barista is one of the trickiest jobs in the restaurant industry. The barista is a hybrid role between the front of house and back of house that requires mastery of both customer service and coffee making skills.

TransAct Furthers Momentum for Acceptance of BOHA! Software and Hardware Ecosystem Through Agreement With Local Convenience Store Operator

Transact

The deployment of BOHA! Shuldman, Chairman and CEO of TransAct Technologies, said, “We introduced the BOHA! ecosystem earlier this year as an innovative, flexible solution than can easily support the needs of restaurant and foodservice operators of all sizes. This latest win, following on the early success of BOHA! solution combines cloud-based SaaS applications with hardware and accessories to deliver superior results for critical back-of-house operations.

Restaurant Owners: How to Improve the FOH BOH Relationship

Benchmarque

According to performance management company Gallup , managers account for up to 70% of the variance in employee engagement. Do your part to improve how the front of house and back of house work together.

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How to Conduct a Hospitality Skills Assessment

Benchmarque

It also offers an opportunity to standardise your operation from the front of house through to the back.

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7 Must-Have Bar POS and Nightclub POS Features

Restaurant Technology Guys

Bar POS and nightclub POS features are both tremendously important in ensuring the profitability of these types of outlets; not only by providing management with excellent up-to-the-minute data but also by permitting front of house staff to devote the maximum amount of time to providing excellent customer service. The post 7 Must-Have Bar POS and Nightclub POS Features appeared first on Restaurant Technology Guys. Blog nightclub pos tips

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10 Interview Questions to Ask All New Bar Staff

Benchmarque

Front of house employees make your business what it is, and that goes two ways: they can harm your profits, or add to them. If you have good bar staff, you have treasure.

Create a Restaurant Training Manual Step-by-Step (with examples)

The Eat Restaurant

So, you’ve finally managed to expand your kitchen and front of house teams – the next step is to get new servers up to speed on their roles.

STOP THE 100% TARIFF ON EUROPEAN GOODS

Culinary Cues

White tower decisions without a grasp on the systemic impact of those decisions is a common flaw of leaders who are out of touch with reality. Tariffs on China resulted in China cutting off the purchase of American soybeans.

RESTAURANTS WORKSHOPS

Food Business

When I ran my restaurant one of the many things that made ownership difficult was getting staff on the same page, so the guests’ experience is actually what you intended. Questions and answers shared among the whole staff, improve the quality of each guests experience.

5 Ways Self Order Kiosks Increase Restaurant Profits

Focus POS

You can use them to supplement front-of-house staff during busy times, or use them as the primary way to take orders and redirect your labor to other areas. Photos of upsell items are visually persuasive and can be a more powerful tool than suggestions from servers.

WINTER WEIGHT WINES

iSanté

If this is your house style, or you are looking for some nice, smaller production selections, here are the top ten picks from Planet Grape Wine Review. Silky, fresh, spicy and dry white blend with notes of tangerine, honeydew, honeysuckle and nutmeg. The Tesla of Amarones.

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How Cloud Kitchen Restaurant Trend Impacts $200B Online Food Delivery Space

Modern Restaurant Management

Every restaurant has a back of house and a front of house. Cloud Kitchens are restaurants with no front of house. The evolution of cloud kitchens has been driven by consumer demand.

Control Labor Cost with FTEs

The Restaurant Expert

Outside of mandated health care, full time equivalent (FTE) came from the early days of manufacturing. It’s the number of people it takes to equal one full-time person. An FTE is whatever number of people it takes to equal one full-time person.

CHEFS- ELEVEN STEPS TO GREATNESS

Culinary Cues

I have always been blessed to count a significant number of true chefs as friends. Greatness must be earned every day and to warrant this distinction it must become part of a persons DNA. Never confuse respect for a sign of weakness – it is the greatest sign of strength.

How to Develop a Restaurant Management Plan

The Restaurant Expert

In developing your plan for improving your restaurant operation, remember these helpful tips: Study every aspect of what you want to implement – does it fit with your management style and goals. Benefits of a restaurant management plan. Knowledge of achieved success. Your management plan is divided into sections that correspond with many of the most important areas of your operation. Cost of Goods Sold.

Mama Lion – A Continuing Evolution

iSanté

The creation of a destination. Mama Lion , a restaurant in the Koreatown area of Los Angeles (in the Wilshire Center), first opened its doors in 1978 as a nightclub and cabaret. This year they are bringing on board celebrated chef Ricardo Zarate, the "Godfather of Peruvian cuisine."

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Food Service Equipment: What You Need in Your Kitchen

Marketman

Managing a restaurant covers all aspects of the business, from inventory and purchasing to distributors and vendor payments , and you need to be prepared. To avoid being a restaurant closure statistic, savvy restaurant owners pay close attention to all aspects of their profitability.

The Business Jargon Every Restaurant Owner Should Know

Cheetah

A group of chefs wearing blue gloves working in a steamy restaurant kitchen. 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.

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How to Track True ROI from a Restaurant POS System

Focus POS

When a technology solution affects as many areas of business as your restaurant POS system does, it can be difficult to track the true return on investment (ROI) that it offers. From front-of-house to back-of-house operations, restaurant technology can be leveraged to streamline it all.

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Restaurant Customer Experience 2020: What Customers Expect

Focus POS

Approaching 2020, restaurants need to make a conscious shift toward offering future-facing operations with the ability to meet the expectations of their customers. Employing the right POS systems for your type of restaurant can attract loyal customers.

COOKS CHOOSING THEIR PATH

Culinary Cues

This is where a young cook can hone the craft of cooking, gain some pretty flashy chops, learn about cutting edge presentations, and build on a resume that has some impressive strength. and because of the diverse nature of the food business, I feel that the options have never been better.

Things Restaurants Should Be Thankful For

Transact

The food service business is a challenge, even at the best of times. And so, this Thanksgiving season, it’s good to reflect on all the miracles of technology that allow our restaurants to provide such excellent service to our customers. and backups of previous inventory counts.

Are you Missing Out?

Goliath Consulting

Aside from the sales opportunity, there are other clear benefits to incorporating food delivery at your restaurant, such as giving the restaurant increased visibility, exposure to new customers and gaining of valuable insights on purchasing trends 2,3. Factoring in the new technology, menu development, staff training and additional costs that goes into the whole ordeal, it may be a good idea to first consider these four important aspects of food delivery first: Menu.

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Guest Blog: How a Mobile POS Can Increase Restaurant Revenue

Restaurant365

A mobile POS can help any restaurant looking to improve server productivity, increase revenue, and overall streamline their front of house operations. A mobile POS (or MPOS) is a handheld version of a standard cloud-based POS terminal.

The Weekly Dozen - To Europe with Love

iSanté

A delightful wine – fresh, lightly spicy, good minerality and a hint of toast. Fragrant, but dry – medium body with a chalky underlay, a hint of orange and orange peel and a spritzy finish. Bright fruit, a hint of cream, edgy acidity. Ruffino-Alauda-copy.jpg.

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3 Simple Ways Restaurants Can Reduce Food Waste this Holiday Season

Xtra Chef

The season of giving thanks and celebrating with friends, family and colleagues is upon us. The Issue of Food Waste in the Restaurant Industry. million tons of food waste annually. million tons of food waste equates to $25 billion worth of food!

Food Service Equipment: What You Need in Your Kitchen

Marketman

Managing a restaurant covers all aspects of the business, from inventory and purchasing to distributors and vendor payments , and you need to be prepared. To avoid being a restaurant closure statistic, savvy restaurant owners pay close attention to all aspects of their profitability.

How Your Restaurant Can (and Should) Be Using Big Data

Transact

For the purpose of conversation, big data is defined across industries as: “Massive sets of raw information which can be analyzed through computational means to uncover patterns, correlations, associations, trends relating particularly to human interactions, behavior, and buying patterns.”.

WILDER RESTAURANT AND BAR TO OPEN ON 16TH OCTOBER AT BOUNDARY LONDON, SHOREDITCH

iSanté

Chef Richard McLellan is proud to announce the opening of his new restaurant and bar, Wilder, launching on Wednesday 16th October 2019, at Boundary London, Shoreditch. A dish that would usually require the acidity of lemons or imported citrus fruits, will use home-made vinegar instead.

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