Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers?

Customer Experience 148

Customer Experience Front of House Customer Service Fine Dining 148

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.

Back of House 52

Back of House FOH BOH Front of House 52

Modern Restaurant Management

APRIL 2, 2020

Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. Hospitality Training Magazine – articles and member blogs with practical training content. restaurants.

Employee Relations 516

Employee Relations Healthcare Online Ordering Customer Service 516

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. 4) Minimize food waste Minimizing waste is essential because food costs are one of the largest expenses that most restaurants have to contend with.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Qu

OCTOBER 17, 2024

Reduce food waste Advanced kitchen technology can significantly boost both the guest experience and operational efficiency. As a result, you’ll improve speed of service and significantly reduce food waste by preventing over-preparation. The Future of Kitchens: Introducing the Smart, Connected Kitchen Download Now 4.

Food Order 52

Food Order Waste Technology BOH 52

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. RoadWarrior App , 2022) Restaurant Food Waste Statistics Reducing food waste = reducing overall costs. Interesting food waste stats: US restaurants generate around 15.5

2023 52

2023 Operations Management Management 52

Apicbase

JULY 26, 2024

With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. But building the right tech stack to support scalability is easier said than done. This makes it easier for your team to deliver consistent results every time.

Back of House 52

Back of House Allergens Front of House Food Supply 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. trillion in revenue due to food waste by 2030. According to a report , restaurants are expected to lose about $1.5

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

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 Food Order Waste 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. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

SpotOn

JULY 9, 2024

" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. Wasted a ton of money with another vendor prior to finding SpotOn. " Brian B., This one integrates with my payroll company seamlessly. " Brandy R.,

2024 52

2024 Point of Sale POS Online Ordering 52

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Let’s dive into our list of essential questions to ask kitchen manager candidates so you can find the best person who’ll make your BOH more productive and efficient. How did you ensure nothing was wasted?

Back of House 195

Back of House Management Management Operations 195

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?

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

APRIL 20, 2022

Every pitfall mentioned in this article includes a solution (which reminds me, you should also look into best practices for F&B franchising). Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.

Franchising 52

Franchising Franchise Cash Management Kitchen Safety 52