The Restaurant Times

MARCH 10, 2023

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. Hence, your restaurant’s front-of-the-house staff members should always maintain a high standard of personal hygiene and present a polished, welcoming image.

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Modern Restaurant Management

SEPTEMBER 15, 2023

Nearly every restaurant in the United States relies on a Point of Sale (POS) system for the majority of its front-of-house operations. Not only can that become frustrating for your guests, but it can also make in-house operations much more difficult. That system needs access to the internet in order to keep functioning.

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Modern Restaurant Management

MAY 18, 2020

Maintaining a distinct separation between front-of-house and back-of-house. Creating a buffered, contactless front-of-house. Best practices for approaching front-of-house and back-of-house operations. Rethinking roles and responsibilities front-of-house and back-of-house.

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Modern Restaurant Management

JANUARY 24, 2022

When properly deployed, they can transform the employee experience by improving daily operations, syncing front-of-house and back-of-house communication and execution, and delivering a memorable dining experience that won’t send staff to the walk-in cooler for a good cry. But it doesn’t stop there.

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Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. At full-service restaurants, servers are responsible for crucial tasks. Enter digital tableside ordering.

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Modern Restaurant Management

MAY 20, 2021

Restaurants that once employed full front of house operations, quickly turned into crews of kitchen and expeditor staff only, employing sometimes 25-50 percent of their original staff. Managers, servers, kitchen staff all filled in on roles to handle the increasing volume of online orders as the country embraced digital dining.

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Front of House Server Budgeting 189

Modern Restaurant Management

DECEMBER 14, 2022

Meanwhile, robots in the front of house are leading customers to their tables, working in tandem with servers to carry loads of heavy dishes in a single trip, and providing novel experiences and entertainment that bring guests into the restaurant. Robin Zheng.

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Modern Restaurant Management

OCTOBER 14, 2022

Likewise, ensure that servers are trained to ask all customers about potential allergies when taking orders. Create a system that allows servers to easily and efficiently let the cooks know that there is a guest with an allergy, and have the kitchen prepare these dishes using separate cookware. Front of House.

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7 Shifts

FEBRUARY 18, 2020

Restaurant servers understand work-induced dreams all too well. We’re taking a deep dive into waitmares to explain why they’re bad, what the restaurant industry can learn from them, and how you can reduce your front-of-house (FOH) team’s work anxiety to boost engagement—and sweet dreams. Stress is part of any job.

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Modern Restaurant Management

SEPTEMBER 30, 2022

As managers, our foundation was built in the front-of-house as servers, bartenders, or hosts (even if we started out in kitchen.) Here's what you're empowered to do when you're next to your staff and in front of your guests. Servers have handhelds so they can take orders and payments right at tables.

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Server Front of House Scheduling Reservations 197

Modern Restaurant Management

MAY 8, 2024

Some diners are more open to robot servers at quick service restaurants (30 percent) and table service (10 percent), but are still in the minority. The results give the green light for certain restaurants to introduce more front-of-house automation. Why do you feel respondents rejected robotic food prep and servers?

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7 Shifts

OCTOBER 12, 2022

Servers, sometimes other FOH staff. Incentivizes servers. Takes away a considerable portion of server's share requiring higher hourly wages. Servers, other FOH staff. A fair and formal way to divide tips amongst servers and other staff. All servers or cashiers, other FOH staff. Tip Out Methods and Systems.

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Server Back of House POS Systems Customer Service 146

Modern Restaurant Management

JANUARY 8, 2021

A fully integrated, cloud-based POS and kitchen display system allows front-of-house staff to submit orders and multiple back-of-house staff members to access those orders without any physical contact. That also means you avoid crowded log jams as servers take turns inputting their orders. Keep Masks On, But Get In Sync.

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Back of House Server Front of House Communication 158

Modern Restaurant Management

OCTOBER 30, 2020

In all likelihood, you already have a robust tech stack that might include a kitchen display system (KDS), a r estaurant management platform for your front-of-house needs, or a point of sale system. That includes server staff , as well as kitchen robots who flip burgers or prep other food items. Tech Trainers.

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Front of House Training Server Budgeting 197

7 Shifts

AUGUST 5, 2021

To avoid a backlog like this, have your food runners, servers, or even front-of-house managers familiar and comfortable with bussing. Having a busser or food runner check-in with a table if the server is busy can give them experience with customer interaction. Schedule Based on Data. Balance Out Your Staff.

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Modern Restaurant Management

MARCH 1, 2023

More Equitable Compensation In years past, front of house personnel – servers, bussers, hostesses, etc. The first way is for restaurants to calculate all front-end staff tips, then equally divide up tips between all workers, including BOH. Here are some back of office trends to watch for in 2023.

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Back of House Front of House Accounting Budgeting 171

7 Shifts

JULY 28, 2021

Maybe one of your servers just called in sick at the last minute, your shipment of inventory containing all the ingredients for tonight's dinner special never showed up or the plumbing is acting up again. There are many working parts between the kitchen and server, and everything needs to be working seamlessly to ensure customer satisfaction.

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EATER

JULY 24, 2020

Hosts, bartenders, servers, and any other front-of-house workers take the greatest risk by sharing indoor space with customers, who may or may not show symptoms even if they’re infected with COVID-19. A restaurant employee may be more or less likely to catch the novel coronavirus from a customer depending on their position.

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Modern Restaurant Management

DECEMBER 2, 2022

For servers and front of house staff you should create categories such as turnover rates, customer satisfaction, number of tables served, and positive reviews. Having a performance-based culture at your restaurant will keep your team working at high levels. Restaurant managers need to create categories for each position.

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Modern Restaurant Management

NOVEMBER 3, 2020

Servers can limit their menu-wrangling with guests, while optimizing contact time to engage, answer questions, upsell or recommend wine choices. There are some technologies that can provide a truly interactive, touchless menu experience that looks and acts like a real menu (unlike PDFs).

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7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Mental Math.

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Modern Restaurant Management

JUNE 29, 2020

For FOH: Assure front of house staff that you are complying with or exceeding all regulatory local, state and federal rules and regulations. only bussers clear tables; only servers wipe down tables between seatings), and enhanced sanitation schedules. Here's some of their advice.

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Sanitation Front of House Server Scheduling 215

7 Shifts

JANUARY 26, 2021

diners prefer to view menus, order, and pay for their meal using their phones rather than interacting with servers during the pandemic. The traditional lineup of front of house and back of house is shifting, and will likely not go back to how it was before. There is simply less front of house staff right now.

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Modern Restaurant Management

OCTOBER 25, 2023

To get through a long shift, chefs, managers, servers, hosts and waitstaff need to make wise decisions and take care of their health. Whether you work in the front of house or in the kitchen, the stressors of every shift can wear you down. Working in a restaurant is a marathon, not a sprint.

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Modern Restaurant Management

AUGUST 27, 2020

For example, it's clear that tips, for the foreseeable future, will not provide a stand-alone solution to compensate front of house staff. Prior to the pandemic, tipped staff members were making significantly more than non-tipped staff.

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EATER

JULY 7, 2023

To make the case for service fees, many restaurateurs have insisted that they’re a way to make pay more equitable between front-of-house workers like hosts and servers and kitchen workers like line cooks and dishwashers. Now, the fees have inspired a lawsuit at Los Angeles hot spot Jon & Vinny’s.

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EATER

JUNE 26, 2020

Worries about the pandemic, slow business, and fewer jobs for servers are all creating obstacles to rehiring When the COVID-19 pandemic forced one Miami restaurant to shut its doors in mid-March, its management laid off 47 of their 55 employees. As such, there is no work available for bartenders and servers. Shutterstock.

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Modern Restaurant Management

JANUARY 11, 2024

For front of house workers set goals on the number of turnovers of tables or good reviews. For back of house set goals on the time it takes to get food to the pass and out to customers. A customer will complain, the expo line will get backed up, a server may fall and drop an order. Set goals for your staff.

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Modern Restaurant Management

AUGUST 6, 2020

To build this community is not easy and chefs, servers, hosts and managers should all work together to build social media presence by asking customers to follow the restaurant when possible. Many recent surveys show that restaurants with professional food photos featured on delivery apps perform significantly better. Adopt Technology.

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Modern Restaurant Management

NOVEMBER 2, 2022

One House, Different Skills : Shift work is a team sport, and it goes without saying that the front of house and back of house are symbiotic. In the same way that the duties of a server differ from that of a cook, so should the criteria that the interviewer looks for in respective candidates.

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Front of House Back of House Server Customer Service 158

Modern Restaurant Management

OCTOBER 7, 2021

Digital checklists boost efficiency and accuracy, eliminating confusion among chefs, cooking assistants, and servers. Restaurants are very particular when it comes to cleanliness—from the front of house to the back of house setting. Food Safety and Restaurant Cleanliness.

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Modern Restaurant Management

MAY 8, 2020

For your restaurant, communications are limited to the closed circuit of your business, from the front-of-house to the kitchen. Whether it's through the internet, in the kitchen, or a face-to-face server-bot, AI stands primed to create more opportunities with less capital. Restaurant Logistics.

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Communication Front of House Server Information 208

7 Shifts

DECEMBER 8, 2020

Have a cocktail or menu competition The next time you are changing up your menu, open up a slot for an item that will be created by a member of your kitchen or front of house staff. For the front-of-house, a cocktail or coffee drink. If one of your servers is a musician, give them a giftcard to a music store.

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Modern Restaurant Management

MAY 7, 2020

’ Once they scan the QR code on their mobile phone, they are able to view the full menu, place an order where they add a dairy allergy note for the chef, and pay for the meal at the click of a button, all without interacting with a server or touching a physical menu.

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Modern Restaurant Management

FEBRUARY 2, 2024

Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience. This data can be used to make informed decisions about staffing, menu changes, and promotional offers.

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EATER

JULY 8, 2020

As a Black server and diner, I’ve seen how racism in the restaurant industry plays out on both sides of the table This is Eater Voices , where chefs, restaurateurs, writers, and industry insiders share their perspectives about the food world, tackling a range of topics through the lens of personal experience. Alexandra Bowman.

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Server Front of House Back of House Marketing 111

7 Shifts

JUNE 20, 2022

There's no dining room, no storefront, no servers, and in some cases not so much as a sign. No front of house staff, smaller spaces, and no need for prime real estate that all contribute to the lower costs. No servers to catch problems before they reach the customer. No way to interact with the diner as they eat the food.

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