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 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. Want to know more about FOH data? Read Part 1 here ).

BOH 78

BOH FOH Point of Sale Back of House 78

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

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. Doing so can help improve the efficiency and effectiveness of both your back-of-house ( BOH ) and front-of-house (FOH) teams.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Modern Restaurant Management

FEBRUARY 4, 2022

A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. Water pollution and plastic waste have made many people look at restaurants. Health-Conscious Food Will Dominate Menus.

2022 216

2022 Customer Service Online Ordering Website Management 216

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

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. 12 tips to keep your kitchen staff focused on food waste reduction.

Compost 88

Compost Food Waste Front of House 88

The Restaurant Times

MARCH 13, 2023

For example, you can streamline kitchen processes, optimize inventory management , provide staff training, and implement scheduling systems by focusing on your BOH. Doing this will also reduce food waste during processing and future purchase decisions. It can also help reduce labor costs and increase the speed of food preparation.

Back of House 52

Back of House BOH Front of House FOH 52

Mad Mobile

MARCH 1, 2024

Leveraging data for menu optimization Tablet-based restaurant POS systems like CAKE gather data across your business. Immediate order placement Usually, your customers give their orders to a server that inputs them into a central POS terminal for fulfillment. But you can’t ignore that a traditional system produces a lot of waste!

Seasonal Menu 40

Seasonal Menu POS Loyalty Program Customer Experience 40

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Touch Bistro

AUGUST 4, 2021

If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Let’s get started. Pinch: 1/16 of a teaspoon.

BOH 52

BOH Front of House Back of House Point of Sale 52

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

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. Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced.

2021 190

2021 Kitchen Safety Food Safety Mobile Ordering 190