Beverage FOH Inventory Waste 
Modern Restaurant Management
JUNE 15, 2021
Inventory stock changed significantly. These non-paper menus can be changed swiftly, allowing restaurants to remove items when inventory lags and promote items that have higher margin. Source More Smartly by Linking FOH to the BOH. In the best of circumstances, they should be linked to inventory and automated kitchens.
Modern Restaurant Management
FEBRUARY 4, 2022
A short menu can slim down the food costs through streamlined inventory management, as well as reduced food waste. Consider, removing processed or pre-packaged ingredients from their inventory. The most recent issue which will no doubt lead to substantial changes in the food and beverage industry is the environment.
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Restaurant365
JUNE 22, 2021
Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.
Aaron Allen & Associates
MARCH 29, 2024
Coffee and Snack chains are among the most frequent innovators, with Krispy Kreme, Dutch Bros, Dunkin’, Starbucks, and Tim Hortons leading the pack — especially with a focus on LTOs for beverages. This requires updated and accurate training for baristas and FOH staff that needs to be considered in the investment for developing the new item.
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. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management.
Mad Mobile
MARCH 1, 2024
These visuals not only enhance the dining experience but also present a golden opportunity for guests to discover and crave appetizers, desserts, or beverages they might have overlooked otherwise. For instance, CAKE easily integrates with Orca , a leading inventory management system.
Touch Bistro
AUGUST 4, 2021
If, for example, you ask a colleague to broil something, when you actually want it braised, you could end up with costly food waste and unhappy customers. Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. Let’s get started. P Food Terms. Pinch: 1/16 of a teaspoon.
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