7 Shifts

MAY 1, 2023

This is especially true for store managers, as their influence on the team is much larger. Piper admits that it's harder to hire for skilled positions, like management and BOH. Team management is a top concern for restaurants these days. One in five operators report reducing labor costs as one of their main goals.

Hiring 195

Hiring Training Management Management 195

Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions.

FOH 78

FOH BOH Front of House Customer Experience 78

Touch Bistro

AUGUST 23, 2021

In fact, color alone can influence up to 90% of a guest’s initial impression. Try using textures, patterns, or even objects like the Taiwan Noodle House in Beijing, China. Whip up a feast for the eyes with restaurant interior design that wows your customers, while building brand recognition and loyalty. The added benefit?

Design 129

Design 2021 Front of House Sourcing 129

Restaurant365

JUNE 22, 2021

Food cost is one of the largest expenses for your restaurant, and because it is a controllable cost, you can influence how it impacts your bottom line. Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams.

Compost 88

Compost Food Waste Front of House 88

PathSpot

JULY 16, 2024

Every step taken, from kitchen preparation to serving the table, influences how customers perceive and trust your establishment. Restaurants face safety challenges in their back-of-house (BOH) areas, including kitchens, refrigerators, and freezers.

Food Safety 40

Food Safety Kitchen Safety Food BOH 40

The Restaurant Times

MARCH 6, 2023

Just like a restaurant’s success is not entirely determined by the food or beverages it serves, the average profit margin for restaurants is influenced by various factors. Making enough money to keep your restaurant running is one of the major challenges a restaurant faces. Read along! How To Calculate Restaurant Profit Margin?

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

JANUARY 13, 2023

The average profit margin for US restaurants in 2022 was 10.6% , showing it’s slowly inching back to pre-pandemic levels (12% in 2019). The average profit margin for US restaurants in 2022 was 10.6% , showing it’s slowly inching back to pre-pandemic levels (12% in 2019). Let’s dig in. This trend is expected to continue in 2023.

2023 52

2023 Operations Management Management 52

Lavu

MARCH 11, 2020

The restaurant industry has been evolving consistently over the years. From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Some of the practices that used to be acceptable a few years ago are no longer the norm. . You may also be unsure where to start.

Management 78

Management Management Cash Management Mobile Ordering 78

PathSpot

APRIL 26, 2024

In food service and hospitality, paying attention to BOH hygiene protocols will increase the risk of illnesses among customers and employees. By prioritizing hygiene and implementing stringent back-of-house food safety protocols, businesses can create a positive environment that results in customer loyalty, trust, and long-term success.

Hospitality 40

Hospitality Food Safety Kitchen Safety Food 40

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. To give you the full picture of the positives and negatives of what lies ahead for 2024, we combed through dozens of recent industry reports and compiled a list of 93 restaurant industry statistics. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

DECEMBER 28, 2020

We’re also likely to see a spike in the demand for data analysts in the back office, those who can help make sense of all the new data coming in from various digital channels. Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their opinions on what we can expect in 2021. Here are their responses.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. Rick Camac, Dean of Restaurant & Hospitality Management at the Institute of Culinary Education. Food Halls – the numbers for current and future growth are substantial.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345