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


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.

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.

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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.

How to Use Data to Optimize Your Delivery Offering


In the current climate, data is one of the strongest tools a restaurateur has in their arsenal. Data is integral for getting a rounded view of your business and making the right strategic decisions.

Feed the Front Line, Small Brand, Big Heart and Seafood for Heroes

Modern Restaurant Management

This edition of MRM News Bites features ezCater, S?mrus, Feed the Front Line. ezCater launched Feed the Front Line , a program that helps anyone contribute meals to healthcare workers fighting coronavirus. Mr. Pankaj K. (“PK”) Garg, CEO and founder of S?mrus,

Good Business: How The Salad House is Making a Difference During the Pandemic

Modern Restaurant Management

Joey Coiffi, top photo, CEO of The Salad House , a growing New Jersey-based fast casual franchise, discusses how their restaurants were able to quickly ramp up to help out, the impact of social media sharing as well as restaurant technology's role in giving back. I knew the hospitals and ICU were going to be flooded, and thought adding new food options would benefit their workers in this time of need. Comfort and trusting your brand is of paramount importance.

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


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. With allegedly 70% of all orders being off-premise by 2020*, restaurants should dig into what their options are when it comes to off-premise dining, in particular delivery. In-house delivery pros and cons.

Wrapping Up a Restaurant Marketing Trend

Modern Restaurant Management

At the beginning of the pandemic, Paul Dioguardi, owner of Colorado-based Hickory House Ribs, realized there was only so much he could do with the amount of available restaurant tables so he decided to focus on growing the catering side of the business.

Making Customers Happy, One Eatery at a Time


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.

Illinois Dining Establishments Get Creative During Pandemic

Modern Restaurant Management

Located about 50 miles west of Chicago, The Milk House in Pingree Grove, IL sees a regular uptick in traffic every spring and into summer. On weekends, families come in to pick out a cone or one of the shop's special sundaes. In addition to delivery and takeout, an ice cream shop and a bar and grill in Kane County, IL both implemented out-of-the-box solutions to serve their customers during the current pandemic.

The Future of Restaurants is Forever Changed by COVID-19

Modern Restaurant Management

On March 3, Columbus canceled the Arnold Sports Festival, one of the largest events of the year for the city. The pandemic is shining a harsh light on some of the gaps in the restaurant industry that have been overlooked for too long, and now is the perfect time to address them.

MRM EXCLUSIVE: Creating a Culture of Cleanliness 

Modern Restaurant Management

Despite the timing for reopening being uncertain, one thing is clear: restaurants need to be prepared for a new standard of cleanliness. So how can restaurant owners and managers establish a culture that reinforces the role of cleanliness? Many restaurants will need to rethink their approach to cleaning as the pandemic continues to bring cleanliness to the forefront of everyone’s minds. The novel coronavirus pandemic has had an immense impact on the restaurant industry.

The Importance of Flexibility in Restaurant Hiring

Modern Restaurant Management

With restaurants reopening under guidelines calling for decreased capacities, efficienct practices are top of mind. Modern Restaurant Management (MRM) magazine asked Mark Heymann, a labor expert and CEO of UniFocus, for his insights on navigating post-pandemic restaurant recovery through effective hiring and training. We all know our country has been through a lot over the last few months in terms of the COVID-19 pandemic.

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The Benefits of Recipe Management Software

Xtra Chef

To fully grasp the benefits of recipe management software, we first need to explore what recipe management is, how it can help your restaurant, and why restaurants have struggled to do it in the past. Here are four of the biggest reasons restaurants may struggle to manage their recipes: 1.

Upcoming Restaurant Tech Trends of the Post-COVID-19 World

Goliath Consulting

With widespread concerns of a pandemic rebound, customers will now be more cautious of eating out in crowded places after the COVID-19 outbreak. According to Restolabs, a restaurant management software that offers online ordering systems, continued social distancing measures are expected to bring about an upward trend of automation for customers (3). And clearly, online delivery will start to become an indispensable part of the dining culture as customers dine-in less.

‘Food Is Political. It’s a Part of Our DNA.’


Devita Davison, executive director of FoodLab Detroit, has long advocated for an equitable and sustainable restaurant industry. She still sees a lot of work to do. Eater: Where are some of the issues you see in the restaurant world right now, and are there opportunities to change them?

The Future of Ghost Kitchens


The landscape of the restaurant industry is constantly changing, but increased customer demand for delivery has ushered in operational changes and new business models. The availability of food delivery has grown to meet customers’ search for convenience and become an expected service, whether it is provided by employees on staff or outsourced to third-party companies (often at a hefty fee). Having a dedicated parking lot may also enable you to pursue other avenues of profit.

Why Outsource Management of Your Restaurant?

Goliath Consulting

Britt Cloud, Goliath’s Consulting Chef, directs back of house operations and works with the current chef/kitchen manager to restructure inventory, food costing, menu, labor, and health policies. With over twenty-five years of industry experience, Britt is skilled in problem-solving and uniquely tailoring back of house solutions to each kitchen. Management companies provide restaurants with a franchise like operating system without having a franchise agreement.

Face Pay Network, Restaurant of the Future and The Main Course

Modern Restaurant Management

In this edition of MRM News Bites, we feature a webinar that looks into the future of restaurants, face pay, delivery robots, drone delivery and a new venture for MRM. Restaurant of the Future Panel. Keith Kelly will serve as president of TundraFMP.

The Lonesome and Thrilling Snack Diet of a Latchkey Kid


The phrase, which specifically refers to a kid who wears a house key around their neck for easy entry into their homes, gained popularity in the 1940s, as many fathers were sent to fight in World War II and mothers entered the workforce to support both their families and the war effort.

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

Modern Restaurant Management

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. Elo’s Sonal Apte, vice president of retail and hospitality. Alex Canter of Ordermark.

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.”

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.

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Broaden Your Palate & Shape Your Future at SOMMCON San Diego


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 conference brings together industry professionals of all levels to discuss, develop, and lead the conversation on the business of wine. Event date: November 13, 2019 (All day).

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.

How the Tech Industry is Shaping the Future of Dining


There’s a reason there are millions of food photos on Instagram and just a few thousand of point of sale systems (POS). While service and food remain the most important parts of driving your business, your restaurant’s management system is what keeps it running smooth and healthy. Think of them as the real-life version of those house robots from ’80s movies. They are also built for ease of use across devices.

The Uncertain Future of Pop-Up Restaurants


Leigh-Ann Martin chats with guests at one of her pop-up dinners. The dinner, featuring such dishes called Notes From a Black Pantry and Cart of Yams, was one of Tate’s Honeysuckle pop-ups, which explore and pay homage to the black experience through food and art.

The 3 Golden Rules of Bar Management


Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. From which ingredients go into each and every menu item, to mixing cocktails to serving customers with speed and efficiency during the busiest of times. Delegation is one of the most important aspects of managing a bar. 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


Once you have an idea of the kind of atmosphere and clientele you want your bar to have, start working on building your brand. From which ingredients go into each and every menu item, to mixing cocktails to serving customers with speed and efficiency during the busiest of times. Delegation is one of the most important aspects of managing a bar. It is not possible to serve dozens of covers a night and to oversee the operation on all your own.

What Can I Do to Help My Restaurants and Community Battle the Effects of COVID-19?

Modern Restaurant Management

This edition of MRM's "Ask the Expert” features advice from Buyers Edge Platform. Q: What can I do to help my restaurants and community battle the effects of COVID-19? Set up a clear line of communication for your customers to order grocery items.

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.

How to Run a Restaurant and Reap the Benefits of Recycling


Reading Time: 3 minutes While digital technology has helped the front of the house, the back of the house remains the weaker link. How to Run a Restaurant and Reap the Benefits of Recycling . Instead of throwing it out, why not dice it up and use it as part of your breakfast menu? It’s delicious though and is one of the reasons why you won’t get a seat if you don’t book ahead.

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.”

Key Features of Restaurant Management Software You Must Have in 2020


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. Restaurants process a large number of credit card and cash transactions. To make the best choice of order management software, consider trialing a live demo of the software to understand how user-friendly it is.

How to Show the Sparkling Cleanliness of Your Business to Reassure Anxious Customers

Ken Burgin

News about the spread of Coronavirus is not good, and people are starting to panic – we need to stand as islands of calm and true hospitality, while taking important precautions. Front of House: Have hand sanitiser available for customers at the entrance. These areas are often full of clutter – take a hard look. People cringe at the sight of sticky finger marks. You don’t notice, but it adds to an overall impression of untidiness.

When Restaurants Become the First Line of Support


These restaurants set up food stations and medic tents to support protesters over the weekend This weekend, a protester holding a sign that read “All Lives Can’t Matter Until Black Lives Matter” paused to rehydrate outside of Luv2eat, a Thai restaurant on Sunset Boulevard. The restaurant’s co-owners stood on the corner handing out red Solo cups of a sweet strawberry drink to anyone walking past. Next to a bottle of oat milk were containers of hand sanitizer, gloves, and masks.

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


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.

How to Meet The Needs of Today’s Coffee Shop Customer

Perfect Daily Grind

The world has too, and this will impact the behaviour and preferences of 2020’s coffee shop consumer. Here’s what current events and trends mean for this group, what kind of hygiene measures they’ll expect in your coffee shop, and how everything from decals and dividers to Hands-Free Adapters for drinks systems can help you better cater to their wants and needs. Data from Square reveals that 5% of coffee shop customers in the US return to that same café that very same day.

MRM Franchise Feed: Kitchen of the Future, Restaurant Sherpas and Dunkin’ Hirin’

Modern Restaurant Management

Dunkin' Hirin' As more of America opens up, Dunkin’ franchisees are seeking to hire up to 25,000 new restaurant employees at Dunkin’ locations, from front-counter to restaurant management, creating immediate jobs that offer long-term education benefits and key career skills for people all across the U.S. The safety of Dunkin’ franchisees, their restaurant employees, and guests remains a top priority. I'm proud to be a part of team GFG."

How to be a barista - tips for beginners


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. Career tips Hotels Staff Restaurants