7 Shifts

AUGUST 5, 2020

Are there any tips for food delivery and takeout inventory management? When you decide who is responsible for managing delivery orders, train those staff members on the processes they need to follow, how they should communicate delays to customers, and the tools they need to use to fulfill orders.

Delivery 341

Delivery Food Email Marketing Front of House 341

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. Restaurant KPIs impacting a profitable back of house.

BOH 78

BOH FOH Point of Sale Back of House 78

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. Table of Contents. What does it mean? Areas of Operation.

Operations 363

Operations Inventory Hiring Customer Service 363

7 Shifts

SEPTEMBER 26, 2022

Health, Allergen, and Food Safety Training and Certifications. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. That tool is back office software for restaurants. Below, we discuss restaurant back office software and its benefits.

Operations 52

Operations Back of House Allergens Front of House 52

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Cross-Train Your Employees. Top 11 Best Practices for Restaurant Scheduling.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

Lavu

MARCH 13, 2020

This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. Streamline BOH and FOH Communications. Communications between the front of the house and back of the house are notorious for misunderstandings, confusion, and in some restaurants—just being plain awful.

FOH 78

FOH Mobile Ordering BOH Front of House 78

7 Shifts

OCTOBER 2, 2019

Take the time you need to get trained up on the technology your restaurant uses, and learn best practices. This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff.

Management 285

Management Management Communication Back of House 285

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. Here are the most important features of the platform and what they help you do.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Cheetah

DECEMBER 20, 2021

Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. Ghost kitchen start-ups have raised over $22.2 billion in funding over the last two years. But behind the scenes, they suffer from the same challenges that plague traditional restaurants. Reef Global.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

7 Shifts

SEPTEMBER 19, 2019

7 Core Restaurant Management Responsibilities Staffing : Hire, fire, train, and manage employees. Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency.

Management 284

Management Management 2019 Employee Relations 284

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Restaurant365

JUNE 22, 2021

Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Train your store-level managers.

Compost 88

Compost Food Waste Front of House 88

Food Business

FEBRUARY 8, 2018

More like a train moving down the track. A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. Does your system do everything you need: Does it integrate with your inventory?

BOH 100

BOH POS Brewery Point of Sale 100

Modern Restaurant Management

AUGUST 4, 2022

Back in the early 2000’s I worked at a restaurant where the head chef smoked through service. This perfectly demonstrates how the industry operated back then. Chef Niven Patel – Three-Time James Beard Nominee, Alpareno Group (Ghee, Orno, Mamey). Chef Jair Solis – The Restaurant at the Norton. Chef Solis.

Back of House 186

Back of House Front of House Communication FOH 186

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). On the other hand, the BOH operations refer to the activities taking place at the back of the restaurant, such as the kitchen, the office, the employee area, etc. Here is the list: 1.

Management 52

Management Management FOH BOH 52

The Restaurant Times

SEPTEMBER 30, 2021

A contemporary restaurant management software contains data security measures to secure sensitive business information, streamlines your internal operations, links all of the people that make your restaurant work successfully, and keeps track of sales, labor, and inventory data effortlessly. What Is Restaurant Management Software?

Management 98

Management Management Cash Management Front of House 98

Sling

MAY 9, 2023

They take purposeful planning and work to build and maintain. The result of all that effort can be a successful restaurant that runs well even when you’re not there. In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. Here’s how to achieve that.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

APRIL 18, 2024

A restaurant’s raw data includes sales numbers, inventory data, ingredient pricing, recipe quantities and units, and financial figures. For example, a regular report on your inventory variance tells you the difference between your actual and expected inventory. These two examples are just the tip of the iceberg.

Operations 52

Operations Inventory Waste Food Order 52

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions.

FOH 78

FOH BOH Front of House Back of House 78

Restaurant365

APRIL 19, 2022

Your total restaurant labor cost includes all expenses related to labor, from salaries and hourly wages to payroll taxes, bonuses, overtime, worker’s compensation, and benefits such as health insurance. These are your fully burdened labor costs and must be used in your labor analysis. What is a good labor cost percentage? Labor Actual vs. Scheduled.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Apicbase

MARCH 3, 2023

These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

Sling

AUGUST 9, 2023

March 2023 13 Expert Tips for Effective Employee Communication March 2023 11 Types of Job Shifts Managers Should Know March 2023 What Is Incentive Pay and How Does it Work? March 2023 What Is a Human Resource Management System (HRMS)?

Article 78

Article 2023 2022 2021 78

Lavu

JANUARY 21, 2020

The accounting language may seem difficult for people who are not trained in accounting or those who have no interest in matters accounting. Preparing good meals and serving customers is always an exciting part of running a restaurant. When it comes to numbers, however, most restaurant owners do not know what is expected of them.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. The benefit is even bigger for inventory management — 91% say that automation around inventory/item availability would help them streamline processes and fill business gaps.

2023 52

2023 Operations Management Management 52

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Apicbase

JULY 1, 2022

With these expansions, the importance of the back-of-house is growing exponentially. The thinking used to be 70% front of the house and 30% back of the house, but now some operators are saying it should be 30% max front of the house and 70% back of the house , hence the rise of centralised kitchens.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. So grab a coffee, sit back, and let’s dive in and explore the world of restaurant metrics. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Times

MARCH 6, 2023

Making enough money to keep your restaurant running is one of the major challenges a restaurant faces. For this reason, the profit margin of your restaurant is one of the defining factors of its success. It is well known that the hospitality sector has lower profit margins than other market segments. Read along!

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

OCTOBER 14, 2022

It’s a giant leap from running a handful of locations in-house to franchising your restaurant. Monitoring performance metrics puts you back in command. If standards decline in a particular restaurant, you have the data to back you up. It includes in-house and off-premises sales across all your channels.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. The restaurant industry has been evolving consistently over the years. Some of the practices that used to be acceptable a few years ago are no longer the norm. .

Management 78

Management Management Cash Management Mobile Ordering 78

Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 28, 2020

For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses. generation.

2021 186

2021 Kitchen Safety Food Safety Mobile Ordering 186

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135