7 Shifts

OCTOBER 2, 2019

The bar is humming with activity as bartenders pour drinks and barbacks try to stay out of their way as they restock and clean. Depending on the type and size of restaurant you manage, you could be responsible for staff schedules, payroll, FOH and/or BOH inventory, and even menu planning.

Management 285

Management Management Communication Back of House 285

The Restaurant Group

APRIL 15, 2020

Food and Beverage is a relative term concerning a large part of the hospitality industry, and what goes into the development of these critical aspects of the bar and restaurant business involves much more than typical startup costs. Track usage throughout the week each day via end-of-day inventory.

Bar 78

Bar Inventory BOH Waste 78

7 Shifts

JULY 25, 2024

Additionally, catering large events can help you manage your inventory more efficiently, reducing food waste and maximizing profit. For example, a farm-to-table restaurant might sell reusable tote bags or aprons, while a trendy cocktail bar could offer stylish glassware and barware.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct.

Back of House 52

Back of House FOH BOH Front of House 52

7 Shifts

SEPTEMBER 15, 2020

One minute you’re planning shifts, then checking inventory, then making drinks and bussing tables—and before you know it, your shift is almost over and you haven’t even started your core management tasks. Restaurant managers do it all. So any cheat sheet or template is a huge bonus to save time on the more tedious jobs.

Management 195

Management Management Download Leadership 195

Food Business

FEBRUARY 8, 2018

A train smoothly moving down the tracks is synonymous with systems to support your restaurant: POS, Accounting and BOH management software are solid technologies that improve your restaurant, cafe or bar. Does your system do everything you need: Does it integrate with your inventory? Typical office scene in a restaurant kitchen.

BOH 100

BOH POS Brewery Back of House 100

Lavu

FEBRUARY 10, 2020

FOH can relay customer requests fast and in real time, giving the BOH time to adjust. . The FOH team, especially, is different from the BOH in that they enjoy interpersonal communications. In lieu of the previous point, maintaining professionalism is the key to managing relations between the BOH and FOH. Productivity increases.

FOH 88

FOH BOH Employee Relations Communication 88

Lavu

MARCH 13, 2020

Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Manage Inventory for Efficient Turnaround Time. Overall, their performance becomes optimized.

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. Point Of Sales Operations .

Management 98

Management Management Cash Management Front of House 98

Lavu

NOVEMBER 8, 2019

Every foodservice operator has three fixed expenses: Restaurant Labor—The cost of all employees on the payroll in management, FOH, and BOH. Occupancy Expenses—These are the costs of existing in a brick and mortar location ( or food truck ), including rent, property taxes, and insurance. Unavoidable Restaurant Expenses.

Management 101

Management Management Food Truck Cash Management 101

The Restaurant Times

NOVEMBER 4, 2021

A cooking surface, prep bowl, and bar or wine fridge can all be found on the island. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. All of your inventory goes into the storage and you don’t want it to be small to not fit things. ii) Open Configuration .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Lavu

JANUARY 21, 2020

Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. The system will help you track your labor and inventory costs, methods of payment, and other important information. . Track Restaurant Inventory. Check Sales Regularly.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Lavu

JANUARY 21, 2020

Both your front of the house (FOH) and back of the house (BOH) transactions are recorded simultaneously. The restaurant accounting software also allows you to keep more accurate estimates of inventory. A POS system helps in keeping a better track of your inventory.

Audits 78

Audits Back of House Front of House Point of Sale 78

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. Back-of-house (BOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Lavu

JANUARY 15, 2020

You need funds to restock your inventory, pay your staff, obtain or renew permits, buy business assets, and replace your restaurant equipment. Buy or replace back of house (BOH) and front of house (FOH) equipment. Before the challenge of making a profit, you also have to identify sources of financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Modern Restaurant Management

MARCH 11, 2025

Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Running a successful restaurant isn’t measured solely by what’s on the menu anymore.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Lavu

JANUARY 21, 2020

By showing both the FOH and BOH variable cost to sales ratio, you can determine whether you are under- or over-staffing your restaurant. Some of the assets include equipment, premises, inventory, and straight cash. This is also a great way for your managers to find out whether they are meeting their targets with the current workforce.

Cash Management 78

Cash Management Point of Sale Information Beverage 78

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Sling

SEPTEMBER 6, 2021

Better yet, it makes you want to visit their restaurant to see this beautiful bar in person. FOH/BOH managers) and give them more time to focus on optimizing the day-to-day operations of the business. Case in point, Gramercy Tavern. The opening image that greets website visitors is just begging to be studied.

Website Management 78

Website Management Online Ordering Loyalty Program Mobile Ordering 78

Apicbase

FEBRUARY 29, 2024

However, it was bars, pubs and takeaways that benefited from this growth at the expense of restaurants, suggesting that diners are looking for cheaper dining options. Toast , 2023) 58% of operators said that rising inventory costs was their number one source of financial strain in 2023. For 2024, the forecast is 4.7%.

2024 52

2024 Operations 2023 Loyalty Program 52

Modern Restaurant Management

AUGUST 19, 2020

Crowded bar areas and throngs of patrons near the check-in area or pickup lines will be viewed negatively for the foreseeable future. Bars, restaurants and the entire hospitality industry are continuing to pivot and adapt to the new normal amidst a global pandemic. Johan Gutierrez, President of Oceanview Financials.

Kitchen Safety 567

Kitchen Safety Food Safety Loyalty Program Social Media 567

Modern Restaurant Management

DECEMBER 28, 2020

For example, to level-up the fan experience you can combine first-party transaction data with player stats, weather conditions, and inventory to better predict game-day sales. Jockey Hollow Bar + Kitchen's Chris Cannon. Our outlook for 2021 is optimistic. Angela Hart, Solutions Director North America, Fourth.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. This increase was greatest within Fine Dining, which experienced a year-on-year velocity increase of +14 percent, while both Sports Bars and Neighborhood Bars were slightly down compared to last year.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

DECEMBER 31, 2019

.” This model allows guests to order at the counter and have their food delivered directly to their table; they can order their food via delivery services; they can order in-restaurant and take their food to go; or they can enjoy their food at the bar along with a handcrafted margarita served by a bartender.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

Modern Restaurant Management

APRIL 29, 2025

” The report found that: Chili’s Grill & Bar is winning over young diners, with 23 percent of those aged 18-29 visiting the Brinker International-owned brand in the past 90 days. In a world where marketing is expected to deliver both brand equity and measurable growth, that clarity is mission-critical.”

Reservations 488

Reservations 2025 Marketing Loyalty Program 488