This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Create task items for each high-traffic surface (doors, chairs, etc.), Cover all your bases ??? Guest and employee restrooms.
Source More Smartly by Linking FOH to the BOH. Restaurants can also track food and beverage stocks through software and online aggregate buying services such as Foodbuy. Focus digital marketing on upsales by extending an offer while consumers are on site or creating an order off-premises.
BOH help them sweep and mop. Pass around a card for staff to sign Toast to them during a shift meeting Bring their favorite dessert or beverage The goal is to show staff that what they do and who they are – as an individual and not just as an employee – matters. I've seen a turn with staff staying longer when we worked as a full team.
The Apex of Ice Supply Management With the tyranny of heat comes an expanded demand for ice—beverages must be served chilled, and certain food items require ice for preservation. Augment Ice Production Ensure your ice machine inventory can match the impending demand.
The list goes on well beyond the restaurant back of house or food and beverage related challenges. But, except for a handful of agile organizations (and a few ‘big brand’ pilot tests), the restaurant industry is slow to take advantage of these new, cost-saving opportunities, especially for BoH operations.
When a restaurant fails, the impact radiates across Main Street and affects an entire ecosystem of food and beverage providers, community banks, farmers, and many more,” said Chris Comparato, CEO of Toast. Qwick serves as a tool for connecting businesses across the nation to thousands of food and beverage Professionals.
Inventory management: Monitor and maintain food and beverage stock levels. Improve the BOH Work Environment Because kitchens have a reputation of being extremely grueling work environments—with stress and conflict common—it's vital to include a tactic devoted entirely to improving the BOH work environment.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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.
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.
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.
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.
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.
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).
" – 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.
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.
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.
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?
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.
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.
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?
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.
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.
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).
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.
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.
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?
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?
“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.
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.
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.
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.
We organize all of the trending information in your field so you don't have to. Join 49,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
Let's personalize your content