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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). The restaurant-management experts at Sling tell you everything you need to know to maximize productivity and make your restaurant the best it can be. What Is Front Of House (FOH)?

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The Top 25 Restaurant Management Apps for Owners and Operators

7 Shifts

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. Try 7shifts for free.

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The Top 25 Restaurant Management Apps for Owners and Operators

7 Shifts

Restaurants turned to restaurant management apps to navigate this change, and it appears there’s no going back. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. 7shifts Most managers are familiar (and frustrated) with traditional paper scheduling techniques. Try 7shifts for free.

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COOKS AND CHEFS – SIGN YOUR WORK

Culinary Cues

What if the chef, manager, and owner were required to do the same, in essence proclaiming they approve of the work as presented to the guest? Are you proud to present this to your teammates, manager, or guest?” Why not list your employees on the menu or on your website and their role in the organization.

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How Restaurants Can Remain Competitive in 2021

7 Shifts

Ordering online, paying with mobile phones, scanning QR codes for a menu, and a ton of takeout, are just a part of dining out now. diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. 2020 was a year that the restaurant industry won’t soon forget.

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Streamline the Rush: Solving the Pain Points Created by Delivery Apps

Modern Restaurant Management

The modern restaurant ecosystem demands that businesses of all shapes and styles, from full-service fine dining to quick-serve fast-casual, incorporate third-party delivery systems into their business models, strategic planning, Front and Back of House training and physical design.

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How NYC Restaurants Can Thrive Through the Winter

7 Shifts

The traditional division of labor between the front of the house and back of the house is no more, and restaurant employees have taken up responsibilities this year that they never imagined. "Winter is coming".said said every restaurateur in existence. But 2021 is the year to evolve your restaurant for whatever comes next.