Apicbase

APRIL 5, 2024

By integrating software and hardware like POS systems and kitchen printers with back-of-house systems like accounting and inventory management software, restaurants can achieve greater efficiency, accuracy, and scalability. Back of house (BOH) operations are complex and have many moving parts.

Back of House 52

Back of House Front of House BOH Point of Sale 52

Lavu

MARCH 13, 2020

Update to Mobile POS System. The benefit of a mobile POS system is the freedom of mobility it gives your serving staff. For all restaurants, having a mobile POS takes the pressure off your staff. Above all, the mobile POS systems give servers a chance to breathe. Streamline BOH and FOH Communications.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.

Back of House 52

Back of House BOH Front of House FOH 52

Apicbase

MARCH 3, 2023

POS integration is essential. Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems.

Point of Sale 52

Point of Sale POS Management Management 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). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. Train your store-level managers. First, focus on transparency.

Compost 88

Compost Food Waste Front of House 88

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. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Sling

MAY 9, 2023

On the digital side of things, RO security may involve installing firewalls and password protection on POS stations and other computers to prevent unauthorized individuals from gaining access to proprietary data. This is especially important when training new employees. wine, spirits, caviar, etc.) and storage spaces.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Apicbase

APRIL 18, 2024

For example: Reports on the time taken to produce an order, speed of delivery, food cost percentage, inventory variance , and food waste give you insights into the efficiency of your operations. POS systems can tell the total sales, staff hours, and most popular dishes. These actionable insights are critical to minimising food waste.

Operations 52

Operations Inventory Waste Food Order 52

Apicbase

MAY 8, 2024

It helps you track waste and theft to better control running costs. Several users say MarketMan is easy to use or that it’s easy to train employees to use the system. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles. MarketMan works great out of the box.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Apicbase

MARCH 28, 2024

Inventory management – connect with your POS to get real-time stock updates and stock value calculations. The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Improve accuracy and save a bunch of time on stock counts.

Management 52

Management Management Point of Sale Kitchen Safety 52

Rocket Fuel

DECEMBER 9, 2022

Train, train, and train again on POS (Point of Sales) Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”. Instruct your shift managers and RGMs to utilize your POS system’s Training Mode whenever there is downtime.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Train, train, and train again on POS (Point of Sales). Train for speed and accuracy on the POS and remember: There’s no such thing as “too much training”. Instruct your shift managers and RGMs to utilize your POS system’s Training Mode whenever there is downtime.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

Restaurant365

APRIL 30, 2021

With this many moving pieces, it is essential to have full integration between your restaurant management solutions, like your restaurant accounting software , inventory management software , and your point of sale (POS) system. By examining the variance between your actual and theoretical costs, you can ensure proper training and execution.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

The Restaurant Times

MARCH 6, 2023

This data should be easily accessible from your restaurant’s point-of-sale (POS) system. Train Employees: The skill of upselling to customers distinguishes a good server from a great one. trillion in revenue due to food waste by 2030. Simply subtract your total sales from your cost of goods sold (CoGS) over a certain period.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Touch Bistro

MARCH 25, 2021

The process is sometimes referred to as organizational socialization and includes collecting paperwork, orienting new hires within your company’s culture, and providing restaurant employees with hands-on training. Provide restaurant employee training on how to use these tools, and info on where they can go if they need more help.

Hiring 52

Hiring Employee Relations FOH BOH 52

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%. RoadWarrior App , 2022) Restaurant Food Waste Statistics Reducing food waste = reducing overall costs. Interesting food waste stats: US restaurants generate around 15.5

2023 52

2023 Operations Management Management 52

Apicbase

JUNE 16, 2023

You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews. Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

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. Menus need to diversify to keep patrons coming back for more, but more personalized options mean more training for staff. Automation will cause workforce to adjust focus.

2020 135

2020 Kitchen Safety Consumer Goods Point of Sale 135

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. Virtual Training Forums – newly-created to address timely and critical COVID-19 topics. restaurants.

Healthcare 179

Healthcare Employee Relations Online Ordering Customer Service 179

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Modern Restaurant Management

DECEMBER 28, 2020

Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. Some of these innovations include digital menus, contactless payments, marketing solutions, and cloud-based POS. Those that are continuing to prosper had their technological house in order prior to the pandemic.

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2021 Kitchen Safety Food Safety Mobile Ordering 186