7 Shifts

MAY 31, 2021

For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive. What can 7shifts do for you?

Operations 363

Operations Inventory Hiring Customer Service 363

The Restaurant Times

MARCH 13, 2023

The Back of House Lingo The hustle and bustle of the back-of-house, the chaos that sustains the front-of-house (FOH), and the sheer urgency, mingled with various types of noises, create a different word in and of itself. Doing this will also reduce food waste during processing and future purchase decisions.

Back of House 52

Back of House BOH Front of House FOH 52

EATER

MAY 20, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. Delivery vehicles should be cleaned and sanitized between deliveries. The groups behind Safety First plan to release more front of house guidance soon.

Kitchen Safety 101

Kitchen Safety Food Safety Food Supply Healthcare 101

EATER

MAY 14, 2020

In the meantime, the NRA and others already offer guidance on FOH logistics like food running, customer management, bathroom safety, and customer takeout. Delivery vehicles should be cleaned and sanitized between deliveries. The groups behind Safety First plan to release more front of house guidance soon.

Kitchen Safety 98

Kitchen Safety Food Safety Food Supply Healthcare 98

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. While most consumers will eventually shift some of their dining back to on-premise, most consumers will still often opt for the convenience of drive-thru, pick-up and delivery. Touchless pickup and payment.

2021 186

2021 Kitchen Safety Food Safety Mobile Ordering 186

Apicbase

JUNE 16, 2023

To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). 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

FEBRUARY 18, 2020

” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Christopher Baron of RedBaron Consulting.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212