Modern Restaurant Management

JUNE 15, 2021

Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. Source More Smartly by Linking FOH to the BOH. In the best of circumstances, they should be linked to inventory and automated kitchens.

Technology 204

Technology Loyalty Program Front of House Online Ordering 204

Apicbase

MARCH 3, 2023

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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.

Point of Sale 52

Point of Sale POS Management Management 52

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

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52