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. Offer ticketed events.

FOH 78

FOH BOH Front of House Back of House 78

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). Train your store-level managers. The success of your food waste optimization hinges on prioritizing training for your store-level managers in every area.

Compost 88

Compost Food Waste Front of House 88

Restaurant365

APRIL 30, 2021

Consistent, accurate recipe costing relies on a few key elements: standardized recipes, accurate restaurant inventory management , and up-to-date vendor prices. If you don’t have recipe costing software, try our free recipe cost calculator by clicking on the banner above or scrolling down to the bottom of this blog post.).

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Restaurant365

APRIL 19, 2022

If there is room for improvement, consider store-level training, such as a refresher course on upselling. Training servers on how to suggest food and drink pairings can help maximize sales. Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. Cross-train Employees. If you can train your staff to fill in gaps as needed, you are making the most efficient use of your labor and optimizing labor costs.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. This blog provides an organised overview of the key metrics multi-site restaurant brands should track. Get a 360-view of your sales & inventory data Adopt restaurant analytics software.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

The Restaurant Group

NOVEMBER 19, 2019

Portion control is a responsibility of both FOH and BOH. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

JULY 8, 2021

If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. In addition, with the current labor shortage, training for your staff is particularly important. Undoubtedly, managing your labor over the past year has been difficult.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

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. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Back-of-house (BOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78