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A Restaurant Success Mantra: Front of House vs Back of House For a restaurant to provide the best service quality, the staffing system must be stable in terms of quality and quantity. A restaurant consists of two teams: front of house (FOH) and back of house (BOH). Each team, with its own function, should closely work together to facilitate a smooth workflow. Front of House (FOH) refers to a restaurant’s public areas, including the dining room, bar, front-door area, waiting area, and restrooms. Front of house staff are roles that interact directly with customers, including waiters, greeters, hosts, bartenders, barbacks, bussers, food runners, floor managers, and cashiers. Because FOH staff serve guests directly, they should be friendly and calm to provide a positive dining experience for guests. Back of House (BOH), opposite to FOH, is the section of the restaurant that most diners don’t see. If a restaurant is a stage, the BOH is the dressing room. The kitchen, offices, storage rooms, and any other places hidden from guests are all included in the term BOH.? Anyone who works in those hidden areas is considered Back-of-House staff. Not only the chef and sous chef, but also prep cooks, line cooks, dishwashers, and those who aren’t involved in Front-of-House operations. While guests can’t see the BOH, keeping these areas organized and clean is a must. A chaotic and unhygienic kitchen means there’ll be problems with food safety and speed of service. It can make or break your restaurant. If you want your restaurant to succeed, you can’t just focus on one side or the other. FOH and BOH employees should work together to give the best possible customer experience. As an owner, you should take this seriously and do everything you can to unite the FOH and the BOH as one team, rather than two separate teams that have to work together occasionally. If the FOH is the face of your restaurant, the BOH is the heart and soul.

A Day in the Life of a Restaurant Operations Manager Ever wondered what a day looks like when you’re managing a restaurant? Let me take you through mine! Morning First thing in the morning, I meet with the team. We go over the day’s reservations, any special orders, and make sure everyone knows what they’re doing. It's important that we start the day on the same page! Throughout the day The phone never stops ringing! I’m constantly taking orders, answering questions, and helping customers. It's all about being quick and clear so customers get what they need without a hassle. At the same time, I keep an eye on everything happening in the restaurant. Whether it's the kitchen, staff, or the dining area, I’m making sure things are running smoothly. If there’s a problem, I jump in and handle it right away. Behind the scenes I also check stock and manage inventory. Running out of ingredients mid-day is never an option, so I’m always making sure we have what we need. This also means staying in touch with suppliers to keep things flowing. End of the day After the last order is served, I do a quick review of the day, check sales, and make sure we’re ready for tomorrow. It's busy, but it’s rewarding. I love knowing that every day, I’m helping deliver great service and keeping everything in order.

https://lnkd.in/gaRPvK-X I found this article very helpful in my field of work. This article touches on the small minute and major points of being a restaurant manager.

Restaurant Service Essentials For the customer to experience excellent service, specific methods and techniques of work must be followed. 1. Welcome the customer -Every set of customers that arrive at the restaurant should be welcomed. The employee nearest to the door at the time of entry must welcome the guest. 2. Acknowledged the customer—every guest should be acknowledged by all floor personnel passing by, even if the staff are carrying trays at the time. A light nod of the head is sufficient. 3. Table service-As the patrons arrive at their table their waiter should pull out their chairs. The menu should be presented to the right of the customer and opened on the correct page. 4. Be knowledgeable- The waiter taking the order should be able to describe every item on the menu. He/she should know what the food looks like. 5. Move gracefully- Servers should not move around the dining room clumsily but rather try to move as gracefully as possible. Graceful staff add an atmosphere of sophistication and professionalism to a dining room. These are few restaurants service essentials. I hope this is helpful Happy eid mubrak

Is It Better To Be A Restaurant Server Or A Waiter? Is It Better To Be A Restaurant Server Or A Waiter? How Does Restaurant Server Customer Service Differ from Waiter Customer Service? How Much Food Knowledge Does a Waiter Need? How Does Serving as a Waiter Differ From Being a Restaurant Server? Can You Handle the Physical Demands of Being a Restaurant Server or Waiter? Restaurant industry employers need many types of staff; those responsible for customer service rank among the most vital. Understanding the difference between servers and waiters will help you start or advance your career in foodservice. To read the rest of this article, please click on the link below: https://lnkd.in/e5yrTVip

Thinking of opening a restaurant? It's a wonderful vision, but the work and patience required is unmatched to anything you've ever done before. The list grows every day until finally opening day. Its perfect the guest love the food, staff is motivated It's all wonderful until it's not. Within a year of operation, you should have a pretty good idea of what the do’s & dont’s are. But what if you can't figure it out? Bills stack up,staff gets unruly, guests complaints. It's enough to throw in the towel. But fear not, there's a solution! It's interesting to consider flipping an underperforming restaurant to something different to avoid closure. The rise in the use of restaurant consultants is up by 50% today. A "Restaurant Flipper" can revamp the concept and give you that boost you need to keep going forward. Tweak the menu, reenergize the staff, they can analyze and make your operational systems more efficient. Most restaurant consultants have come from the good, the bad, and the ugly of restaurants. They are lifers in the biz. That could be the individual or team you need to save your dream. The restaurant business isn't for everybody; it's for the bold, the adventurers. It's for that person who will go that extra mile for someone else, their guest, their staff, and their self-gratification. The Restauranteur needs a good accountant, a good lawyer, and a good restaurant consultant. Yes, it can be a dream come true.

RESTAURANT TIPS: to pool or not to pool? How you incentivize your team has a direct correlation to how they perform as a team. I have a memorable interaction as a new manager in a new restaurant when I observed a freshly made drink waiting for a runner, while a bartender sat back with his arms crossed. “Why aren't you running that drink?” I asked. “I’m not making a tip from that,” he replied. And so began my passionate pursuit of the best possible way to incentivize a team for maximum performance. Putting it out there, in a full-service restaurant setting, there is NO BETTER way to incentivize teamwork than a well managed tip pool. This means that everyone is assigned a point value according to their role (e.g. 10 points bartender and server, 7 points runner, 5 points busser) and are compensated as a function of number of people working and hours worked. Yes, you’ll have your bartenders who say the bar is separate from the dining room and should be compensated separately. To those bartenders, I show them how much less they would be earning should that be the case, as the dining room sees much more volume. They need the servers and the servers need them! Yes, you’ll have your servers who say they are much better than the newbie on the floor. They may be right, but the onus is on the leadership team to ensure top quality servers are hired and properly trained before being allowed in the tip pool. Pools self-regulate. Nobody wants a teammate that “drains” the pool, so they will ALWAYS hold each other accountable. Pools shrink payroll. The team will want to execute maximum volume with minimum hands. Pools eliminate comments like “that’s not my guest” or “that should be my table.” I could go on, but would be interested in questions that poke holes in my assertion? Would you work in a tip pool?

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What Does a Restaurant Server Know About the 'Back Of the House'? What Does a Restaurant Server Know About the 'Back Of the House'? What Surprises Does the 'Back of the House' Hold for Restaurant Servers? What Does the Kitchen Mean to a Restaurant Server? What Does the Dining Room Mean to a Restaurant Server? What Does the Bar Mean to a Restaurant Server? Back of the House (BOH) refers to all areas behind-the-scenes of a restaurant not visible to guests, such as its kitchen, walk-in freezers, employee break rooms and manager offices. No matter if you are just entering the restaurant industry or are an seasoned veteran, understanding what back of the house means can help clarify responsibilities and increase efficiency. To read the rest of this article, please click on the link below: https://lnkd.in/eRGVtud4

How Much Can You Earn As a Restaurant Server? How Much Can You Earn as a Restaurant Server? Do High-Paying Restaurants Offer the Best Server Salaries? How Low Can Restaurant Salaries Go?” How Much Can You Earn in Tips as a Restaurant Server? How much a restaurant server makes depends on a number of factors, including their work experience and type of establishment they work in. In general, however, their salary typically comes primarily through tips. Tipping servers depends on various factors, including their shift length and the popularity of the restaurant in which they work - for instance, popular food chains at airports may offer higher tips than small town eateries that receive minimal customer traffic. To read the rest of this article, please click on the link below: https://lnkd.in/eRCbmQ9a