March 29, 2007

The Importance Of Operating Systems: Front-Of-House Service Audits

Front-of-house service audits, when properly employed, can help create a memorable experience for your guests, enhance server training, manage staff expectations and increase repeat business

An observation we note with our clients, time and again, is that standardized operating processes are a critical component of a food and beverage operation’s long-term success. Standardized operating processes translate into operational consistency, and where service is concerned, consistency is just as important as food. One way in which operators can improve service and enhance revenues and profits is by putting a front-of-house (FOH)...

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We discuss each of these areas below; identifying immediate and longer-term benefits from instituting a FOH service audit process:

Using a Front-of-House Service Audit form is a good way to begin critically analyzing the service component of your business. Taking the time to put a front-of-house service audit process in place is a step worth considering if your restaurant requires a high level of your involvement in day-to-day operations, delivers inconsistent service to your guests, or has higher than expected service staff turnover.

As a starting point, we’ve included a link to a sample FOH Service Audit form; we have used variations of this form with many of our clients; simply download the PDF file, customize it to your food service establishment(s) and implement it today to improve your operation's service: Click here to visit the Restaurant Management & Advisory Services Library page to download a sample FOH Service Audit Form (posted March 29, 2007).

About the author:

Michael Beam
HVS Restaurant Management & Advisory Services
372 Willis Avenue,
Mineola, NY, 11501
Tel: +1 516 248-8828 ext. 280
Fax: +1 516 742-1905
Email: [email protected]
Website:

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