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?


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


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


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.

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). 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.

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.

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.

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. 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. 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.

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.

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.

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.

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


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


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.

Efficient Kitchen Management Tips for Restaurants

Dot It

One small mistake by the back-of-house staff can have huge ramifications for the whole restaurant. The same is true for front-of-house. Efficient kitchen management is a complicated and nuanced goal.

A New Season

The Wine Knitter

Most of us have barely noticed that a new season has begun, but spring brings with it a time of renewal, rebirth and hope. Although many of us are sequestered right now, Mother Nature is not. Drink as an aperitif or pair with a myriad of cuisines.

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.

Restaurant Owners: How to Improve the FOH BOH Relationship


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


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


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.

Family Ties Unite Hospitality Industry During COVID-19 Outbreak


Teaser: Many hospitality establishments team up to raise funds for staff during time of need. Restaurants around the globe have been shuttered, with the exception of takeout and delivery orders, in an effort to flatten the curve of coronavirus infections. However, laid off staff carry the brunt of the crisis, dealing with mounting bills, reduced unemployment pay and a long-term waiting game regarding their future employment. Author(s): Stacey Sears.


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.

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.


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.

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.

A New Season


Most of us have barely noticed that a new season has begun, but spring brings with it a time of renewal, rebirth and hope. Although many of us are sequestered right now, Mother Nature is not. Drink as an aperitif or pair with a myriad of cuisines. images-3.jpeg.

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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.



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.

Food Service Equipment: What You Need in Your Kitchen


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.


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.

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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.

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Growing Delivery & Takeout Channels at Your Restaurant

7 Shifts

While your first concern should be for the health and safety of yourself, staff, customers, and loved ones right now, it would be a lie to say you’re not allowed to be worried about your restaurant during COVID-19. As of this article’s publication, more than 20 U.S.

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.

The Business Jargon Every Restaurant Owner Should Know


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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Mama Lion – A Continuing Evolution


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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2 Simple Ways to Boost Productivity


If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. The benefit of a mobile POS system is the freedom of mobility it gives your serving staff.

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Things Restaurants Should Be Thankful For


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.