7 Shifts

JULY 25, 2024

One of the best things to do is to find additional revenue streams to supplement your core food and beverage sales. You can offer a free meal or beverage after customers visit for a specific number of times or offer exclusive discounts and promotions. In fact, only 27% of restaurant owners expect to be more profitable this year.

2024 243

2024 Loyalty Program Point of Sale Online Ordering 243

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. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Efficiency.

BOH 112

BOH FOH Front of House Back of House 112

Black Box Intelligence

SEPTEMBER 21, 2021

They may also offer alcoholic beverages, but they’re typically a small contribution to the overall sales mix. Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. fewer BOH and 2.8 fewer FOH employees.

Fast Casual 98

Fast Casual Fine Dining BOH FOH 98

Modern Restaurant Management

FEBRUARY 18, 2020

Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. The sleeping giant is virtual kitchens. John Leen, Chief Revenue Officer at Dinova.

Mobile Ordering 539

Mobile Ordering Front of House Customer Service Customer Experience 539

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

Future Food

APRIL 20, 2022

The 70% BOH food preparation process gets near 100% of the catering service providers focus with no resources directly allocated to and accountable for the last 30% food presentation in dining rooms, every day, every service period - the customer moment of truth.

Hospitality 78

Hospitality Food Safety Front of House Food 78

Clover - Restaurants

MAY 7, 2024

While your customers may never meet BOH team members, these restaurant jobs are essential to delivering a fantastic hospitality experience. Here are a few sample back-of-house job descriptions you can use to jumpstart your own job descriptions to help attract top notch BOH staff.

Back of House 52

Back of House BOH Kitchen Safety Front of House 52

Restaurant365

FEBRUARY 4, 2021

Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. This may cover everything from streamlining your menu so your BOH can be more efficient to changing the service well so servers can take care of tables faster.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

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. This could be the cost of buying food ingredients, beverages, taxes, staffing, and benefits. Restaurant labor costs, alongside food and beverage, comprise the largest expenses.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

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. It also shows how this revenue will be split between food and beverage. The report is important in tracking food and beverage costs and labor costs. Controllable Costs Report (Daily, Weekly).

Cash Management 78

Cash Management Point of Sale Information Beverage 78

Restaurant365

APRIL 19, 2022

Tracking FOH and BOH labor percentage individually helps you optimize each part of your labor cost. Comparing productivity across locations indicates which stores require more training or other attention and can contribute to restaurant labor cost control. Back of House vs. Front of House Labor Percentage.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

APRIL 30, 2021

As you dial in your recipe costs and track what’s causing the variance, you can fine tune your BOH operations. The variance between these actual versus theoretical food cost numbers represents a leak in your profit margin that you have an opportunity to address. Recipe Cost Calculator.

Inventory 78

Inventory Seasonal Menu Waste Point of Sale 78

Restaurant365

JUNE 22, 2021

While the focus for food waste reduction usually lies with the back of house (BOH), a significant amount of food waste can also come from front of house (FOH) errors. Train Staff to Reduce Errors. When a server misunderstands a guest, or accidentally miskeys a dish into the point of sale (POS) system, order errors can result in food waste.

Compost 88

Compost Food Waste Front of House 88

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. Back of house (BOH): The back of the restaurant, where the kitchen, offices, and storage are located. Using a shared vocabulary helps maximize kitchen efficiency.

Front of House 52

Front of House BOH Back of House Point of Sale 52

Lavu

FEBRUARY 14, 2020

There are several job functions in both the FOH and BOH and all need detailed appearance standards. Restaurants are businesses operating in the transferal of food and beverages, and in cases of poor sanitation, the transferal of bacteria. If there are any doubts about an establishment’s sanitation, it’s not going to last long.

FOH 78

FOH Social Media Restaurant Law Food Safety 78

Rocket Fuel

MAY 1, 2023

Ensure kiosks are user-friendly and strategically placed within your restaurant. Kiosks are also a great tool to overcome the labor shortage —With kiosks in your dining room, you can put more of your staff BOH and allow your customers to self-serve. can increase your average guest checks and boost margins.

Operations 52

Operations Guest Recovery Mobile Ordering Point of Sale 52

The Restaurant Times

MARCH 6, 2023

This includes expenses for things like food and beverages. 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. The gross profit margin is left over after subtracting the cost of the goods sold.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

JANUARY 13, 2023

In 2022, food and beverage delivery apps were downloaded a whopping 888 million times, beating both Tinder (~6mil) and Google Maps (~30mil) by a country mile. A large percentage of these investments are driven by food service industry startups that help businesses streamline BoH operations to reduce food waste. billion invested YTD).

2023 52

2023 Operations Management Management 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. " David, Food & Beverages - December 2023 See SpotOn on Software Advice → Why trust Software Advice Software Advice simplifies software buying.

2024 52

2024 Point of Sale POS Online Ordering 52

Apicbase

MARCH 28, 2024

The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Retail clients send the weight of a portion from the scales directly to Apicbase via API. Apicbase calculates the nutritional values and generates a label ready for print.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MARCH 3, 2023

Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. In other words, the system will forecast the food and beverages your restaurant managers should purchase to match future sales.

Point of Sale 52

Point of Sale POS Management Management 52

Apicbase

OCTOBER 14, 2022

This number reflects the unit’s total food, beverage, and merchandise sales through all the different revenue streams. For example, restaurant management platforms can significantly reduce human effort by automating BOH and FOH flows, thereby helping you to keep the labour cost in check. What is revenue? Why should you care?

Franchise 52

Franchise Franchising Online Ordering Loyalty Program 52

Apicbase

APRIL 20, 2022

So take the time to optimise your workflows, implement solid protocols and map out your food and beverage tech strategy before you start to look for investors. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. But you can get pretty close to that elusive ideal if you put in the work.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

MAY 18, 2022

Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. And inventory management tools can help you keep track of inventory at each location to keep food and beverage stock accurate down to the raw ingredients.

Franchise 52

Franchise Franchising Sustainability Document 52

Apicbase

MARCH 25, 2022

Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions. Once you identify it, you decide to add a profit-boosting beverage to it, a Bloody Mary, for example. Let me demonstrate. But how does this go?

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

JUNE 7, 2023

In addition to protecting customers, there are several other factors driving the need for digital food safety solutions including, increasing food costs, labor challenges, compliance standards, and increasing governmental involvement and regulations, along with the rising demand for data-driven processes throughout the food and beverage industry.

Food Safety 419

Food Safety Kitchen Safety Food Customer Service 419

Lavu

MARCH 11, 2020

Back-of-house (BOH) management. Food-and-beverage establishments are leveraging on tableside touch screen ordering to provide better services to their customers. In addition to managing a POS system, restaurant managers face several challenges and responsibilities every day, such as: Ownership duties. Front-of-house (FOH) management.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

JUNE 16, 2023

It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages. To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house).

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

DECEMBER 28, 2020

Chris Adams, VP of Strategy, Oracle Food & Beverage. As the food and beverage industry continues its digital transformation, restaurateurs need to prepare to take advantage of a tidal wave of data these interactions create. generation. Ross Franklin, CEO and Founder of Pure Green Franchise.

2021 497

2021 Kitchen Safety Food Safety Mobile Ordering 497

7 Shifts

NOVEMBER 3, 2022

Female restaurateurs have made invaluable contributions to the food & beverage space. And how many of those women work in the FOH rather than the BOH? At Hopdoddy, they use an open kitchen concept so that the FOH and BOH are more integrated. — dirtcandy (@dirtcandy) August 24, 2020. She has a point.

Leadership 195

Leadership FOH BOH Website Management 195

7 Shifts

JANUARY 10, 2024

They also receive most of the service charge from beverage sales. There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., What is the wage structure now? Can customers still leave tips? How did staff initially react?

Front of House 221

Front of House FOH Customer Service Back of House 221

7 Shifts

JANUARY 10, 2024

They also receive most of the service charge from beverage sales. There are advantages and disadvantages to using each method: Pros Cons Service Charge Guaranteed percentage for every cover More control over how money is used for staff (e.g., What is the wage structure now? Can customers still leave tips? How did staff initially react?

Front of House 195

Front of House FOH Customer Service Back of House 195

Modern Restaurant Management

DECEMBER 31, 2019

“In my market, Little Rock, Arkansas, restaurant owners are hosting specialty nights featuring themed menus with specialty wines, drinks, and other beverages. Chris Adams, VP of Strategy, Oracle Food and Beverage. Oklahoma State University Beverage Director Tony Collins. ”-Food Fanatic Chef Franklin Dye.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

Restaurant365

JULY 8, 2021

If you are successful at attracting customers back to your dining room, you need to have the right FOH and BOH team to support increased sales levels. As you scale up sales and demand from the customer side, you also need to simultaneously address your operations and labor. You may have had to lay off or furlough some of your team in 2020.

Point of Sale 78

Point of Sale Fine Dining FOH Online Ordering 78

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. Uplift vs 2025 Sales by value across On Premise food and beverage sales uplifted +17 percent on Monday 17th March compared to the average Monday of 2025 to date. Non-alcoholic beverages, with a 5.6 percent YoY.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

APRIL 29, 2025

Dutch Bros came out on top in every category, including customer service, in-store experience, value, drinks, lattes, iced coffee, cold brew and frozen beverages. Dr. Pepper is the number one favorite beverage brand followed by Coca-Cola and Gatorade. percent for Starbucks, 4.3 percent for Dunkin’ and 2.6 percent for Dutch Bros.

Reservations 488

Reservations 2025 Marketing Loyalty Program 488