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Table Turnover Rate in Your Restaurant: How to Improve & Seat Incomplete Parties

Lavu

This should include all tables available for seating customers. What is Restaurant Table Turnover Rate? Table turnover rate measures of how often a table is occupied by a new group of guests during a specific period of time. It is calculated by dividing the number of guests served by the number of tables available during that time period.

Seating 173
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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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How to write a restaurant marketing plan that puts butts in seats [Ideas and Strategies]

7 Shifts

They're people leaders, customer service providers, line cooks, inventory managers, occasional bartenders, public relations reps, number crunchers, and even marketers. You need to put yourself in front of diners, get them in your door, and turn them into ambassadors of your restaurant that come back and tell their friends about you.

Seating 221
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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. Winterize Your Patio Seating ?? Our traffic-heavy streets are now home to ad-hoc patio seating. "Winter is coming".said

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The ultimate guide to restaurant technology for restaurant owners

Open for Business

Once upon a time, most restaurants operated on a patchwork of paper systems involving notebooks and back-of-the-napkin calculations, not to mention information owners and managers kept in their heads, hunches, and habits. Streamline the front of house. Run a smooth back of house. Manage your team and costs.

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TWENTY COMMON MISTAKES INDEPENDENT RESTAURATEURS MAKE

Culinary Cues

Social media is very inexpensive, but someone needs to effectively manage it every day and every way. Your website, Facebook, Instagram, and Twitter accounts need to be up-to-date and fed constantly. You are not alone if the thought of putting your name on a restaurant awning has crossed your mind. How hard can it be – right?

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Restaurant Hiring: Navigating the Labor Shortage

7 Shifts

The past year has turned servers into expert delivery packers, challenge chefs' creativity, and flipped the role of a restaurant manager on its head. The traditional front of the house to the back of the house divide has closed. Do you need a host to seat guests or someone to hello pack up delivery orders?

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