Modern Restaurant Management

JUNE 15, 2021

For example, customers using these sources are searching for restaurants with information about allergens, vegan offerings and other consumer concerns and interests. Source More Smartly by Linking FOH to the BOH. By optimizing inventory to meet demand and menu offers, restaurants can also minimize costs and waste.

Technology 203

Technology Loyalty Program Front of House Online Ordering 203

Touch Bistro

MARCH 25, 2021

Both front-of-house (FOH) and back-of-house (BOH) staff will benefit from having first-hand experience with your menu. The BOH restaurant employee training should entail: Familiarization with and/or memorization of recipes A tasting of as many items as possible to ensure consistency Allergen training. Pair new hires with mentors.

Hiring 52

Hiring Employee Relations FOH BOH 52

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 helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you? What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

MARCH 28, 2024

Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech.

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