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Front of House vs. Back of House in a Restaurant - The Ultimate Guide

The Eat Restaurant

Are you running a finely tuned front of the house? What about your back of the house? Do your diners feel as special when they come through the door as when they’re being served at the table? Is your restaurant set up to be as efficient as possible?

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What is a Restaurant’s Front Of House (FOH) – Everything You Need To Know

The Restaurant Times

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. This group of workers includes managers, hosts, waitpersons, and bartenders, among others.

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Why Your Restaurant Needs Front-of-House Automation Workflows

Modern Restaurant Management

Restaurants are making use of workflow automation to increase efficiency in numerous ways inlcuding customer service automation and sales and marketing automation. 65 percent of customer service experts say that most feedback-gathering is automated. Benefits of Workflow Automation.

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FULL HOUSE, ALL HANDS ON-DECK

Culinary Cues

The anxiety building up to a full house in the hotel packed with a series of food events has made it impossible to relax. The battery of cooks and service staff are the extended hands of the chef – the people who will execute a meal, an event, as it has been envisioned.

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The Ultimate Playbook for Automating Restaurant Operations

Restaurants are operating with 6.2 fewer back-of-house employees and 2.8 fewer front-of-house employees. Learn what thriving brands are doing to address labor shortages, streamline operations, and maximize efficiency, all while increasing their bottom line.

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Back of House, Yet Front-Facing Priority – Restaurant BOH Trends to Monitor in 2023

Modern Restaurant Management

Is your restaurant up to speed with the latest best practices for back of house (BOH) management? Those areas of your restaurant that aren’t typically seen by customers but directly impact your business. Here are some back of office trends to watch for in 2023.

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Six Trends to Expect from Back of House in 2022

Modern Restaurant Management

Trends that accelerated because of COVID and new trends emerging out of the pandemic will begin changing the face of restaurant technology. Here are six things you can expect to see in back-of-house tech in 2022.

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Yelp Guest Manager Review: A Front-of-House Management System to Automate Operations

Restaurant Den

Pre-pandemic, your restaurant’s front-of-house was just what your guests saw when they visited your restaurant. Today, your front-of-house covers everywhere a diner might interact with your restaurant before they’re sat at a table.

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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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Yelp for Restaurants Review: A Front-of-House Management System to Automate Operations

Restaurant Den

Pre-pandemic, your restaurant’s front-of-house was just what your guests saw when they visited your restaurant. Today, your front-of-house covers everywhere a diner might interact with your restaurant before they’re sat at a table.

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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.

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10 Best Restaurant Shoes for Front & Back of House

Restaurant Accounting

Are you looking for the perfect non-slip restaurant shoes for the front or back of house? Benefits of Restaurant Shoes My Top Restaurant Shoes Read Also: Best Restaurant Books Top 10 Best Restaurant Shoes […]. The post 10 Best Restaurant Shoes for Front & Back of House first appeared on Restaurant Accounting. You’re in the right place!

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What is Back-of-House at a Restaurant – Everything You Need To Know

The Restaurant Times

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house.

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The American Restaurant 2022 (Post Pandemic)

Culinary Cues

Ah…now is the time for everyone to start speculating about what the restaurant business will look like when all of this craziness is over. Restaurants cannot wait that long, no way, no how – this is the end of the world, as we know it. At least the real bad news is out of the way.

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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.

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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.

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Taking Care of the Back of the House

EATER

1,300 families, 120,000 pounds of food: How No Us Without You feeds LA’s undocumented restaurant workers At 11 a.m. on a hot Tuesday in October, cars began to line up at a pair of tents pitched in a deserted stretch of downtown Los Angeles. Who was taking care of back of house?”

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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,

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Back to the Future: a Revolution in Back-of-House Technology

Transact

A revolution in digital technology has swept through front-of-house foodservice operations, and its effects have been so remarkable that even industry veterans have gotten whiplash. . Back-of-house pressures are precisely the problems that automation was designed to address.

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How to Use Data to Optimize Your Delivery Offering

Deliverect

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.

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What Customers Don’t Know About Restaurant Work

Culinary Cues

More difficult than you may have thought, more chaotic than you might expect, more poetic than you realize, and more fulfilling than you would understand: this, to me, describes the environment of the professional kitchen that few customers are able to view or experience.

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FOR THE LOVE OF RESTAURANTS and COOKING

Culinary Cues

This is the Yin and Yang of the environment where restaurants live today. It is because of these people that I am very bullish on the future of the restaurant business. It is these endearing stories that help to establish the longevity and resiliency of a restaurant. “I

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Rethinking the Future of Dining Through Technology

Modern Restaurant Management

There have been a lot of discussions and opinions swirling around after Rene Redzepi announced the closure of Noma , arguably one of the top restaurants in the world. can help restaurateurs automate tasks and lessen the burden of staff running the front and back of the house.

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A 2021 Guide to Kitchen Staffing During the Back of House Labor Shortage

Touch Bistro

The kitchen is the heart of any restaurant, which means you can’t run a successful venue without adequate kitchen staffing. The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now.

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THE BEST OF TIMES, THE WORST OF TIMES

Culinary Cues

We can easily apply Dickens profound human summary to the state of the restaurant industry today. Without a doubt, many would paint a bleak picture of troubled times for the restaurant segment. Yep, it certainly seems like the worst of times even in the face of business optimism.

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City Hope Provides Food, Support, and Normalcy for the Under-Housed and Homeless in San Francisco’s Tenderloin

Cheetah

Tucked away in a dingy back alley in the Northwest corner of the Tenderloin district in San Francisco sits an unassuming set of doors, secured by an unassuming metal gate. City Hope - A Beacon of Light. The City Hope Cafe welcomes in anyone, for any amount of time.

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THE VALUE OF THE SCHOOL OF HARD KNOCKS

Culinary Cues

Some talented people are not the best cooks and chefs and quite often the most intelligent (using commonly referred to scales of measurement) are lacking in common sense. I was thinking the other day how we may be taking away from the opportunities that the school of hard knocks provides.

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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. 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.

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The History of Tipping in Restaurants: The Complicated Past, Present, and Future

7 Shifts

It's the expectation and an essential part of how restaurant workers earn a living. A guest's tip subsidizes wages for most of America's restaurant workers. In most other parts of the world, tips are not expected—and in some cases, it's considered rude to tip.

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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.

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The Next Generation of the Dining Experience

Modern Restaurant Management

When thinking about the future of the dining experience post COVID, it is easy to get caught focusing on things like digital only self-service, sci-fi-like drone food delivery and taking pills or shakes instead of food. Rise of the Restaurant Concierge.

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Sell More Houses: How the Best Realtors Advertise in their Community

Indoor Media

According to the National Association of Realtors , the average Realtor draws 13 percent of business from repeat clients and another 18 percent from referrals by past clients. Shoppers realize this and subsequently are more impressed with the subjects of the ads they see.

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Why Caracas Arepa Bar’s House Salsa Is a Condiment All-Star

EATER

Caracas Arepa Bar’s house salsa | Caracas Arepa Bar [Official]. Such is the case with Caracas Arepa Bar’s spicy, sweet, and tangy house sauce — or, as Caracas co-owner Maribel Araujo calls it, “salsa Caracas.”. A major part of my New York City history was no more.

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How To Get Your In-House Online Restaurant Ordering System Up And Running

The Restaurant Times

Online ordering is a lifeline for restaurants these days, and it’s difficult to argue against the advantages of having an in-house online restaurant ordering system. Online restaurant ordering systems aren’t only a product of COVID-19.

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Making Customers Happy, One Eatery at a Time

Sante

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.

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Different Types of POS Systems

BNG Point of Sale

Types of Point-of-Sale (POS) Systems. Point-of Sale (POS) systems are increasingly powerful tools for improving sales and profits. They offer a wide range of hardware and software options to aid in everything from sales to management to accounting. Types of POS Software.

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Ambient Tech Is The Future of Restaurants

Modern Restaurant Management

Restaurant technology adoption has accelerated throughout the pandemic, shifting digital tools from futuristic nice-to-haves into critical components of day-to-day operations. However, adopting tech for the sake of appearing modern is not the solution.