Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Improvements in back-of-house technology can help restaurants be more cost-conscious while remaining competitive.

Back of House 64

Back of House Technology BOH Kitchen Safety 64

Perfect Daily Grind

AUGUST 21, 2022

As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. As they’re difficult to recycle, we can also conclude most of these cups end up going to landfill, where they contribute to a growing waste problem. But how do these initiatives work?

Waste 141

Waste Recycling Compost Café 141

Xtra Chef

NOVEMBER 18, 2020

Food waste is a serious environmental and humanitarian issue. But restaurant food waste poses a huge problem for overall profitability in the business: The U.S. Department of Agriculture estimates that restaurants waste $162 billion in food each year. After all, when food is wasted at a restaurant, money and profits are, too.

Waste 110

Waste Food Front of House Compost 110

Modern Restaurant Management

APRIL 11, 2024

Back-of-house operations also offer significant technological opportunities. Brands find themselves at a pivotal juncture, where they have the opportunity to both captivate customers and secure their loyalty through a thoughtful blend of innovation and tradition. The key lesson both establishments teach?

2024 189

2024 Customer Experience Compost Loyalty Program 189

7 Shifts

SEPTEMBER 1, 2022

Or, if you've worked in a restaurant as a chef, line cook, or as part of the FOH (front-of-house), you may have used this hospitality term yourself. Food runners fluctuate between the front and back of the house, and are likely to be the messenger that communicates what is 86'd from BOH to FOH. Table of Contents.

Definition 360

Definition BOH FOH Front of House 360

Xtra Chef

NOVEMBER 20, 2019

The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste. The holiday season can be a boon for many restaurants, but it can also exacerbate an issue that plagues the restaurant industry all year long: food waste.

Waste 75

Waste Compost Front of House Food 75

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 397

Management Management Kitchen Safety Front of House 397

Culinary Cues

OCTOBER 20, 2021

These are the people who worked their way up, failed countless times along the way, stumbled and picked themselves back up, were humble and grateful, and realized that contrary to the organization of the dictionary – work does come before success. Make sure the mop head is clean and changed frequently. Clean floors are happy floors.

Front of House 421

Front of House Uniforms Back of House Kitchen Safety 421

Modern Restaurant Management

DECEMBER 14, 2023

Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience. Breaking up your workflow across front of house, back of house, and restrooms can help your staff confidently deliver a great meal and a memorable guest experience.

Front of House 101

Front of House Back of House Customer Experience Sustainability 101

Modern Restaurant Management

FEBRUARY 15, 2022

Before we begin, we need to realize that the guacamole product served to customers is not solely factored on the price of the ingredients, but you’ll find the sneaky costs in labor, waste, food safety, and shipping. The next sneaky costs comes from waste. Our first sneaky cost is the time involved in prepping guacamole.

Food Supply 190

Food Supply Food Safety Front of House Back of House 190

Modern Restaurant Management

JANUARY 20, 2021

Waste Reduction. Another way to make your restaurant more sustainable is to reduce the amount of waste you produce through daily operations. But, when it comes to both front and back-of-house operations, there are things you can do to cut back on waste production, including: Setting up a recycling program.

Sustainability 215

Sustainability Food Supply Front of House Waste 215

Touch Bistro

MAY 10, 2021

And one area that is often overlooked is the question of how to reduce food waste in restaurants. Food waste costs restaurants a staggering $162 billion per year , and in America alone, restaurants generate as much as 33 billion pounds of food waste per year. Different Types of Restaurant Food Waste.

Waste 59

Waste Food Compost Tip Distribution 59

Modern Restaurant Management

NOVEMBER 15, 2021

Simplify Front of House Processes. Many of these processes will remain even after the pandemic, presenting opportunities to deploy automation technologies to simplify front of house processes. Automation technologies can improve back of house operations as well. Optimize Food Safety Protocols. trillion each year.

Training 196

Training Front of House Food Safety Back of House 196

Transact

JULY 7, 2022

By utilizing back-of-house technology, employees in the foodservice industry have seen a significant reduction in the time it takes to complete necessary tasks. As a result, minimizing food waste has become paramount in cost reduction and managing supply shortages. In other words, these issues aren’t going away any time soon.

Supplies 148

Supplies Technology Management Management 148

Culinary Cues

JULY 31, 2023

A few years back, I posted an article about the UNWRITTEN RULES of the kitchen. It was an attempt to outline those universal guidelines for success in a kitchen, those attributes, and expectations of anyone who ties on an apron. My hope is that these are worthy enough of a space on your kitchen bulletin board or the chef’s office door.

Kitchen Safety 324

Kitchen Safety Back of House Front of House Food Safety 324

7 Shifts

SEPTEMBER 20, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. Your POS system reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory.

Technology 370

Technology Front of House Social Media Back of House 370

Modern Restaurant Management

AUGUST 29, 2022

Restaurant management and operations personnel are always on the search for proactive ways to increase operational efficiency and reduce waste while complying with local regulations. Today, the sophistication of IoT technology available to the restaurant sector is at an all-time high. Leveraging Digital Visibility.

Operations 190

Operations Food Safety Kitchen Safety Front of House 190

Transact

OCTOBER 25, 2022

Inexperience and understaffing can lead to inconsistencies in the back-of-house for some brands. As Everett points out, the automated printing of labels also ensures that the back-of-house team isn’t wasting time writing out dozens of labels per day. “A That’s when Taco Mac adopted TransAct’s BOHA!

Sports 147

Sports Bar Back of House Food 147

Cheetah

JULY 14, 2021

Restaurant operators need to cut back on any activity that isn’t directly increasing profit margins, and prepping is a major one. Programs like Cheetah Just-In-Time (JIT) enable restaurants to buy prepped food, significantly reduce prep work and focus back-of-house activities on the things that matter most. Save Space.

Food 147

Food Food Supply Back of House Waste 147

7 Shifts

NOVEMBER 17, 2021

You'll also be less likely to order too much of any ingredient, which leads to food waste. Kitchen items should be counted separately from the front-of-house and bar inventory. avocados in the stock room. And you'll have a better handle on food disappearing due to employee theft, which happens a lot more than you may think.

Inventory 370

Inventory Management Management Point of Sale 370

Cheetah

SEPTEMBER 6, 2019

85% of Food in Restaurants Is Wasted According to the Food Waste Reduction Alliance, in the restaurant industry, about 85% of food ends up in the trash. coalition found that for every $1 a restaurant invested in reducing food waste it made a return of $7. Reducing food waste can do more than help you save a few bucks.

Waste 60

Waste Audits Food Back of House 60

7 Shifts

MAY 15, 2023

When the pandemic forced restaurant shutdowns, Huang turned his uncle's Fresh Meadows restaurant, Peking House, into a fried chicken popup, also called Pecking House, albeit with a spelling variation. He joined us on the Pre-Shift Podcast to tell us about his new restaurant, paying fair wages, and how he feels about tipping.

Fine Dining 195

Fine Dining Back of House Front of House Dine-in 195

Modern Restaurant Management

OCTOBER 1, 2021

Controlling a restaurant kitchen’s inventory is a key to proper restaurant management and can help avoid wasting food and space. Food waste and inefficiency are two of the biggest obstacles that could be keeping you from succeeding, and how you manage your inventory plays a critical role in avoiding them.

Inventory 198

Inventory Management Management Waste 198

7 Shifts

FEBRUARY 5, 2021

After that, the most popular back-office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018), according to a study from Toast. It’s a necessity for building a modern and future-proof restaurant. That’s where a cloud-based inventory management system comes in. But that was the 90s.

Social Media 370

Social Media Front of House Back of House Point of Sale 370

Transact

MAY 6, 2022

We can’t wait to show you how our technology creates a better back-of-house. Reduce costly food waste. Discover a better back-of-house with BOHA! team is excited to return to the National Restaurant Association Show, beginning on May 21 st , 2022. Keep your team on track and on task. And so much more!

2022 148

2022 Back of House Kitchen Safety Food Safety 148

Modern Restaurant Management

FEBRUARY 2, 2024

This efficiency level reduces waste, saves time, and ensures a high standard of food quality. Moreover, a solid network infrastructure enables real-time communication tools to enhance coordination between the front-of-house and kitchen staff, leading to quicker service times and a more synchronized dining experience.

Operations 189

Operations Front of House Customer Service Kitchen Safety 189

Modern Restaurant Management

DECEMBER 28, 2023

Restaurant industry insiders offer their insights on F&B trends we can expect to see in 2024. Using DoorDash order data from January 1, 2023 to October 31, 2023, we bring you DoorDash’s Dash From the Past 2023 Trend Report. The top items paired with ibuprofen included Cheesesteaks, Cognac, Nacho Fries, Bacon Egg and Cheese, and Cold Brew!

2024 190

2024 2023 Food Order 2013 190

Modern Restaurant Management

JUNE 15, 2021

By improving customer loyalty and increasing revenue through the smart use of technology from the public-facing part of the business all the way to the back-of-house prep, sourcing, and staffing. In the near future, we’ll look at printed menus the way we look back at newspapers today. Inventory stock changed significantly.

Technology 204

Technology Loyalty Program Front of House Online Ordering 204

Modern Restaurant Management

FEBRUARY 16, 2021

According to SEC filings, food delivery apps experienced tremendous growth in 2020 earning a combined $5.5 billion in revenue from April through September of 2020—compared with $2.5 billion from the same period in 2019. The bigger trend we expect will continue to grow beyond the pandemic is tamper-proof packaging. Alcohol To-Go Will Expand.

Food Safety 223

Food Safety Recycling Restaurant Law Front of House 223

Modern Restaurant Management

NOVEMBER 29, 2022

Increased waste (and related costs ). Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. Inaccuracy leads to more waste and related expenses since your team will need to toss the incorrect order and remake it correctly. Clarify and verify.

Ordering 225

Ordering Employee Relations Online Ordering Customer Service 225

Modern Restaurant Management

MARCH 12, 2021

The benefits of a digital workplace can put restaurants in a better position to increase profits, reduce waste, and experience greater growth. Gives front-of-house teams the resources to provide better customer service. Digitally Enabled Restaurants Have Less Waste. ” Digital Communication Can Increase Customer Loyalty.

Mobile Ordering 198

Mobile Ordering Front of House Communication Online Ordering 198

7 Shifts

JANUARY 31, 2024

Inventory management Managers need to ensure the kitchen is stocked with the right amount of food so that nothing is wasted and as few items need to be 86'ed as possible. Managing a restaurant is a delicate routine—if we can even call it a routine. This wide-ranging responsibility is a lot, and it often leads to burnout.

Management 195

Management Management Kitchen Safety Front of House 195

Culinary Cues

MAY 15, 2021

Our business model requires too much labor: At the same time as we step back it becomes vividly apparent that our method of operation and the menus that we provide require too many hands. The restaurant industry continues to be devastated – not just as a result of the pandemic but because the pandemic brought underlying issues to the surface.

Customer Experience 387

Customer Experience Cash Management Customer Service Front of House 387

Modern Restaurant Management

JUNE 14, 2022

Restaurant theft is expensive. One study found that internal employee theft is responsible for 75 percent of inventory shortages and about 4 percent of restaurant sales. That totals between $3 and $6 billion annually. The same study found that About 75 percent of employees steal from their workplace at least once, if not repeatedly.

Point of Sale 204

Point of Sale Kitchen Safety Back of House Inventory 204

Modern Restaurant Management

SEPTEMBER 14, 2022

You are sitting in your favorite restaurant and have placed an order on a tablet at your table. After a few seconds of placing the order, a notification appears on your messaging app. Ding* ‘Your order is being prepared by Chef Bot 19 and will be delivered to your table in approximately 19 minutes. Let’s Start With the Why.

Front of House 211

Front of House Mobile Ordering Loyalty Program Back of House 211

Modern Restaurant Management

APRIL 13, 2022

Monitoring Supply Can Curb Waste and Loss. The system would alert an operator of these changes, giving them access to these unique insights and allowing them to quickly adjust orders to prevent waste. As the impact of the pandemic continues, restaurants face constant and evolving operational challenges.

POS 216

POS Food Supply Mobile Ordering Point of Sale 216

Modern Restaurant Management

JANUARY 8, 2024

This capability can prove invaluable for refining pricing strategies, optimising ingredient and waste management, and planning forthcoming shifts, among other benefits. This trend reflects the growing popularity of drive-thru and fast-casual dining, coupled with the demand for digital technologies such as QSR digital signage and QR codes.

2024 216

2024 Loyalty Program Cash Management Customer Experience 216