7 Shifts

FEBRUARY 7, 2024

The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%).

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. It seems you're always either understaffed or overstaffed, either FOH or BOH , at the worst times. Employee scheduling for your restaurant can be the most stressful part of your job.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

SEPTEMBER 26, 2022

What those technologies are completely depends on the role, but here are a few of the more popular examples: Servers and front-of-house roles tend to familiarize themselves with point-of-sale (POS) technology, scheduling software , online ordering integrations, and perhaps even reservation software. Table of Contents.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

MAY 31, 2021

Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. On the other hand, skimping on ingredients increases the likelihood that a guest won't come back – and may even tell others not to do the same. Table of Contents.

Operations 363

Operations Inventory Hiring Customer Service 363

Lavu

MAY 30, 2025

Here are the top four sales KPIs every restaurant should study.) On average, the labor costs of a full-service restaurant should remain within 25% and 35% of total sales. Step 4: Divide the total labor cost with the restaurants total sales (begin with total sales per month), and multiply by 100.

2025 78

2025 FOH Point of Sale BOH 78

Apicbase

MARCH 28, 2024

Restaurant back-of-house operations form the backbone of a restaurant’s success. The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. The back of the house supports the front of the house (FOH), enabling the customer-facing team to focus on serving a memorable experience.

Back of House 52

Back of House FOH BOH Front of House 52

Restaurant365

JUNE 9, 2021

After all, it’s hard to improve a metric if you don’t know your starting point. You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Tracking key FOH metrics can help provide a path to healthy revenue levels.

FOH 78

FOH BOH Front of House Back of House 78

7 Shifts

NOVEMBER 29, 2022

There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. But we kept the back-of-house revenue share program for our kitchen teams, where regardless of what position you work in the kitchen, you get a certain percentage of revenue earned. Table of Contents. The Panelists.

BOH 195

BOH Restaurant Law Back of House Front of House 195

The Rail

JULY 14, 2023

By Indiana Lee, Contributor Though your restaurant should have good food and a unique atmosphere, if your front-of-house (FoH) staff is not functioning and they’re unhappy at work, your patronage could suffer. However, it can be a game-changer for your front-of-house staff. This isn’t a relatively new piece of tech.

Front of House 130

Front of House FOH Employee Relations Back of House 130

Restaurant365

OCTOBER 15, 2021

Because sales and labor needs can change by the hour, day, week, and month, it can be difficult to control your labor budget over time. Your total labor cost is a dollar figure that may shift over time as sales fluctuate (we’ll discuss calculating this labor cost as a percentage below). Salaried Employees.

Management 148

Management Management Point of Sale Employee Relations 148

The Restaurant Times

MARCH 13, 2023

The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important?

Back of House 52

Back of House BOH Front of House FOH 52

Lavu

JUNE 4, 2019

A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant. hat are the differences between the back-of-the-house and front-of-the-house? Let’s get started!

BOH 112

BOH FOH Front of House Back of House 112

The Restaurant Times

MARCH 10, 2023

Front-of-house (FOH) refers to all activities and settings a patron will experience while dining at a restaurant, including the lobby and dining area. The FOH staff greets and receives customers and relays their requests. The FOH manager supervises all front-of-house staff and reports to the GM.

Front of House 52

Front of House FOH Back of House Online Ordering 52

Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Want to know more about FOH data? Read Part 1 here ).

BOH 78

BOH FOH Back of House Point of Sale 78

Black Box Intelligence

OCTOBER 27, 2022

Best and worst performing region, segment and cuisine is based on same-store sales growth. Sales growth held strong for the restaurant industry this September – continuing a two-month streak of positive gains after unseasonably low sales growth results in June and July. reported in August.

2022 98

2022 Point of Sale Fast Casual Fine Dining 98

Lavu

MARCH 13, 2020

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.

Mobile Ordering 78

Mobile Ordering FOH BOH Front of House 78

The Restaurant Times

SEPTEMBER 30, 2021

A contemporary restaurant management software contains data security measures to secure sensitive business information, streamlines your internal operations, links all of the people that make your restaurant work successfully, and keeps track of sales, labor, and inventory data effortlessly. What Is Restaurant Management Software?

Management 98

Management Management Cash Management Front of House 98

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. These back-of-house software systems have become indispensable for modern restaurants because they enhance profitability and simplify work for restaurant managers and kitchen staff.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Black Box Intelligence

SEPTEMBER 21, 2021

Many are pointing out frustrations with cleanliness and wait times, both of which are indicators of teams being stretched thin. These are fast-changing times for all types of restaurants. Brands that stand out are able to use big data to spot trends, measure performance and create strategies that will drive profits.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Lavu

JANUARY 21, 2020

Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. The restaurant industry is one of the most fast-paced, with endless to-do lists. While it may be exciting to own a restaurant and serve your customers, some vital tasks like doing accounts may be quite challenging.

Audits 78

Audits Back of House Front of House Point of Sale 78

Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Critically, knowing your AvT numbers through your restaurant operations reporting gives you a concrete starting point to identify the foods that are commonly wasted.

Compost 88

Compost Food Waste Front of House 88

Black Box Intelligence

SEPTEMBER 26, 2024

Out of the Box: Monthly Restaurant Industry Update August 2024: Is This a Turning Point? Comp Sales -3.6% Comp Sales -3.6% August Restaurant Performance Data: Sales and Traffic Trends Same-store sales growth of -0.4% Same-store sales growth has improved by 2.0 percentage points in August relative to July.

Front of House 52

Front of House Point of Sale Guest Recovery Back of House 52

QSR Automations

APRIL 4, 2025

Enter the kitchen display system (KDS), a digital display that replaces traditional paper tickets, offering real-time order management and communication between front-of-house (FOH) and back-of-house (BOH). A KDS system acts like a seamless bridge between FOH and BOH teams. In fact, 62% of U.S. In fact, 62% of U.S.

Food Order 52

Food Order Waste FOH BOH 52

Lavu

JANUARY 21, 2020

Someone who understands specific restaurant accounting features like a chart of accounts, COGS, prime costs, daily sales, and more. . Preparing good meals and serving customers is always an exciting part of running a restaurant. When it comes to numbers, however, most restaurant owners do not know what is expected of them.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. According to a report by Grand View Research , the global restaurant point-of-sale terminal market size is expected to reach US$25.95 billion by 2028. billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Apicbase

SEPTEMBER 16, 2022

Problems like knowing the what but not the why behind it; non-existent or limited back-of-house visibility; and essential information buried under a mountain of trivia. Why combining FoH and BoH data makes analytics more powerful Final thoughts. Some POS-side examples include sales, payment, and footfall reports.

POS 52

POS Operations Back of House FOH 52

Lavu

JANUARY 15, 2020

Restaurant Financing and Restaurant Loans. Owning a restaurant is both an exciting and challenging experience. Before the challenge of making a profit, you also have to identify sources of financing. Restaurant financing and restaurant loans are crucial to successful running of a restaurant. Types of restaurant financing. Start-Up Business Loans.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Keeping your procedures and systems up-to-date is a great method to streamline your operations, reduce overhead, and increase your day-to-day sales by getting more people through the door.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. But with so many kitchen management systems vying for your attention, you need to narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Touch Bistro

AUGUST 4, 2021

If you’re a chef trying to communicate with fellow back of house (BOH) team members but are using culinary terms you’ve made up, you’re creating a recipe for disaster. Chefs preparing food in the back of the house. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located.

Front of House 52

Front of House BOH Back of House Point of Sale 52

Touch Bistro

JULY 1, 2021

If you don’t want a clutter of tablets on your counter, you can opt for an integrated aggregator , so orders from third-party apps get streamlined right into your point of sale. And here is where we get into the biggest sticking point for third-party food delivery apps. Third-Party Online Ordering Apps.

Online Ordering 52

Online Ordering Ordering Back of House Front of House 52

Black Box Intelligence

OCTOBER 27, 2022

Best and worst performing region, segment and cuisine is based on same-store sales growth. Sales growth held strong for the restaurant industry this September – continuing a two-month streak of positive gains after unseasonably low sales growth results in June and July. reported in August.

2022 40

2022 Point of Sale Fast Casual Fine Dining 40

Modern Restaurant Management

MARCH 11, 2025

Restaurant owners negotiated payment plans with their landlords, many of which had prolonged forgiveness dates, but were often not able to pay back rent. " As we mark the fifth anniversary, MRM magazine surveyed restaurant insiders about the pandemic’s lasting impact on their businesses and the industry. ." – Pooja S.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Apicbase

JUNE 16, 2023

Whether you’re looking to improve customer satisfaction, increase sales, or reduce costs, tracking these metrics will bring clarity to your restaurants’ performance and help you achieve your goals. So grab a coffee, sit back, and let’s dive in and explore the world of restaurant metrics. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Mad Mobile

MARCH 1, 2024

In a study by the Wharton School , researchers found that using tabletop technology can improve sales by 9.74% and productivity by 10.77%. Beyond that, it can also increase table turnover by nearly 17%! As a restaurateur, you know that these metrics are more than just numbers. It’s not just about one aspect of the customer journey either.

Seasonal Menu 40

Seasonal Menu POS Customer Experience Loyalty Program 40