Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Cross training your team to fulfil multiple positions in the kitchen or front-of-house will allow you increased flexibility to staff according to demand. The same goes for providing career advice and training.

Customer Experience 148

Customer Experience Fine Dining Front of House Customer Service 148

Sling

MAY 9, 2023

In this article, we discuss some of the best ways to improve your restaurant operations and introduce you to the tools that can help make that easier. This is especially important when training new employees. 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

Apicbase

APRIL 18, 2024

In this article, we’ll discuss the importance of restaurant reports and how to access the right insights. 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.

Operations 52

Operations Inventory Waste Food Order 52

Apicbase

MAY 8, 2024

’ This article explores MarketMan’s features and assesses their suitability for different restaurant types. 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.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

The Restaurant Times

MARCH 6, 2023

In this article, we’ll cover all the basics of a restaurant’s profit margin – meaning the average profit margin of different restaurants and how to increase your restaurant’s profit margin. 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.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

JULY 1, 2022

If you are running a growing food business with multiple locations and you are considering centralising all, or part, of production in one hyper-specialised kitchen, then this article is for you. In this article, we’ll use these terms interchangeably. This blogpost covers: What is a central kitchen? Faster scaling.

Operations 52

Operations Back of House Front of House Food Supply 52