Blog FOH Food Inventory 
Restaurant365
JUNE 9, 2021
You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels. Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Focus on the customer experience. Conclusion.
Restaurant365
JUNE 15, 2021
Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
7 Shifts
APRIL 3, 2020
That is what we are going to answer in this blog—providing you with steps you can take right now to reduce your costs and boost your revenue to keep your restaurant profitable during COVID-19. Pro tip: Look at implementing an inventory tracking system like Xtra Chef —it might be a new cost, but it will pay for itself in better food costing.
The Restaurant Group
NOVEMBER 19, 2019
Food Cost Management. Not much can spell disaster for a food establishment faster than high or fluctuating food cost. Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. This allows you to find the food cost per diner.
Restaurant365
JUNE 22, 2021
As a restaurant owner or operator, keeping your food costs low is a continual challenge. Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. The biggest factor in reducing food waste is how invested your store-level managers are.
Sling
MAY 9, 2023
ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Doing so involves more than just the food your diners leave behind.
Restaurant365
MARCH 25, 2020
Require that employees wear gloves to deliver food to cars, helping to engender confidence of proper food handling among your customers. Before repurposing your FOH staff for delivery, check with your insurance carrier to ensure that you’re covered for off-premise activity. Communicate your food sanitation protective measures.
Expert insights. Personalized for you.
78 
Let's personalize your content