Aaron Allen & Associates

MARCH 3, 2022

Rather than having multiple channels evaluated separately, leveraging a platform to integrate sales, labor costs, menu item margins, top-selling items, beverage mix, food cost, etc. The best systems have the ability to display recipes one-click-away, monitor cooking times, and alert the FOH when the meal is ready.

Management 120

Management Management Mobile Ordering Point of Sale 120

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. TL;DR – The Apic Touch Apicbase extracts sales information from your POS system and compares it to your recipes (ingredients, portion size, real-time supplier pricing).

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. Adjust your pricing. Common tactics to do so include: portion control; using tech to keep tabs on inventory ; keeping your menus focused; changing vendors (or negotiating better prices); reducing shrinkage and wastage.

Franchise 52

Franchise Franchising Loyalty Program Online Ordering 52

Touch Bistro

AUGUST 4, 2021

A la carte: French for “of the menu” and refers to dishes that are priced separately on a menu, rather than served together for a set price. Front of house (FOH): The front of the restaurant, where guests are served and the host and servers work. . # Culinary Terms. A to D Cooking Terms. A Cooking Terms. P Food Terms.

BOH 52

BOH Front of House Back of House Point of Sale 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. For now, it's just a matter of figuring out how we're going to survive. followers.

2021 194

2021 Kitchen Safety Food Safety Mobile Ordering 194

Apicbase

JUNE 16, 2023

It includes the cost of ingredients, packaging, and other costs associated with producing the food and beverages. COGS help you determine if you’re pricing your menu items correctly based on the purchase price of the ingredients. It tells you if you’re pricing an item correctly and whether it will be profitable or not.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 25, 2022

It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. It’s based on painstaking calculations of your ingredient prices and production costs. The most important of those details is your cost baseline.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

MARCH 28, 2024

Platform – Build a Reliable Tech Ecosystem Your restaurant kitchen software should be part of your overall ecosystem linking seamlessly with front-of-house (FOH) systems – reservations, ePOS, loyalty, and ordering tech – as well as accounting, payroll, and HR tech. Improve accuracy and save a bunch of time on stock counts.

Management 52

Management Management Point of Sale Kitchen Safety 52

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. GPOs will continue to exert influence on purchasing and pricing with more manufacturer partnership and expanding memberships. The sleeping giant is virtual kitchens.

Mobile Ordering 212

Mobile Ordering Front of House Fast Casual Customer Service 212

Lavu

MARCH 11, 2020

Front-of-house (FOH) management. With order management features, you can transfer tickets quickly, split bills, change prices, and more. Price and Quality: Although a modern system is likely to be costly, the price should align with the quality being offered. Back-of-house (BOH) management. Employee scheduling.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

APRIL 20, 2022

That’s where an extensive operations manual comes in, including your processes, recipes, portion sizes, suppliers, safety and hygiene guidelines, equipment, pricing, appropriate furnishings, etc. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come.

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