Synergy Suite

MARCH 20, 2024

Front of House vs. Back of House When you walk into a restaurant, you might immediately notice the friendly hostess greeting you at the door and the waitstaff bustling about to take orders and deliver food. This is the front of the house, where the customer-facing actions happen.

Front of House 52

Front of House Back of House Server Customer Service 52

Modern Restaurant Management

JUNE 30, 2021

Third-party delivery threatens the brand’s relationship with its customers due to the loss of first-party data and control of the customer experience end-to-end, most critically food quality and customer service. Managing down third-party fees will improve margins as labor costs continue to rise.

Kitchen Operations 204

Kitchen Operations Back of House Budgeting Customer Service 204

SiteMinder

FEBRUARY 29, 2024

Reception staff won’t get as much out of food and beverage safety training as kitchen staff will, nor would kitchen staff necessarily benefit from guest service training if they’re in a solely back-of-house role. Communication and diplomacy : Navigating sensitive guest issues with tact, empathy, and effective problem-solving.

Training 52

Training Customer Service Communication Guest Satisfaction 52

Synergy Suite

NOVEMBER 30, 2023

Labor costs can be further divided into two main categories: Back-of-House (BOH) Labor: This includes kitchen staff, such as chefs, cooks, and dishwashers, who are responsible for food preparation and maintaining kitchen cleanliness.

Portion Control 52

Portion Control Scheduling Pricing Training 52

Modern Restaurant Management

OCTOBER 16, 2019

The pilot initially focuses on lobby analytics and is likely to expand to other parts of the restaurant, including back-of-house, curbside and dining areas. .” Presto Vision is currently being piloted at Outback Steakhouse.

Marketing 126

Marketing Training Maintenance Pricing 126

Modern Restaurant Management

MAY 27, 2020

Aramark examined front and back of house processes to establish tailored playbooks for all of its businesses and market segments, leveraging innovative solutions, new service methods, and rigorous safety protocols. . ” SMG Integrates Reviews.

L&D 177

L&D Sanitation Marketing Download 177

Modern Restaurant Management

MARCH 11, 2020

The new Tipping Point resources include server tip cards, back-of-house posters and 30-second videos for every Scoop item included in Tipping Point. In addition to product-specific resources, Tipping Point includes e-Learning and training materials to support both restaurant managers and servers. .

Procurement 155

Procurement Marketing Scheduling Events 155