Restaurant365

JULY 24, 2020

The focus of this blog post is to help existing restaurants launch their own ghost kitchens. Shelter-in-place orders, dine-in restrictions and diners’ hesitation to eat out have combined to prompt restaurants to shift their focus to takeout and delivery. What is a ghost kitchen? How a ghost kitchen works. Size of U.S.

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Front of House Online Ordering Kitchen Safety Customer Service 147

Restaurant365

NOVEMBER 18, 2021

This two-part blog series presents an overall guide to the essentials of payroll accounting for restaurant groups. From hiring and onboarding to running employee payments and paying taxes, payroll touches on many different parts of a restaurant business. However, tracking your labor cost is a bit more complicated.

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Employee Relations Cash Management Point of Sale Front of House 148

Restaurant365

JANUARY 25, 2022

Instead, AP automation enables a range of automated bill payment options, including check, automated clearing house (ACH) and virtual credit cards. AP automation virtually eliminates time-consuming, error-prone data entry, and enables your managers to focus on customers and front-of-house operations. Data Entry and GL Coding.

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Front of House Back of House Pricing Audits 147

Restaurant365

MAY 15, 2020

Some of your inventory ordering questions are answered in a recent blog post. As your restaurant reopens with social distancing requirements and capacity restrictions, it’s wise to consider handling delivery in-house to avoid third-party delivery fees and create work for existing employees. How much dine-in sales should I expect?

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Restaurant365

AUGUST 27, 2021

Accurately represent your unique front of house or back of house teams? Recruitment (and retention) have long been challenges in the restaurant industry, but operators are currently having difficulty filling unprecedented numbers of open positions. Most restaurants are trying to hire right now. Cultivate an online presence.

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Recruiting Social Media Front of House Hiring 151

Restaurant365

DECEMBER 10, 2021

Payroll and accounting are some of the most complex, and critical, responsibilities for a restaurant. It is especially important to get payroll correct, because it is a heavily regulated aspect of running a business. At the core, restaurant payroll is an accounting function. Deciding your restaurant accounting cycle is step one.

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Restaurant365

OCTOBER 15, 2021

Your labor cost is one of the highest expenses for your restaurant, typically taking up to 25-35% of revenue. Many factors can increase restaurant labor costs: inefficient schedules, overtime hours, or even rising wages. Store-level restaurant managers should be aware of labor cost challenges, as well as the tools that can add efficiencies.

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Management Management Point of Sale Employee Relations 148

Restaurant365

JUNE 2, 2020

However, manual in-house payroll is extremely time consuming, and you may make costly errors when navigating the complex world of payroll. In the restaurant industry, most positions are paid on an hourly basis, except for front of house and kitchen management. Who qualifies as a tipped employee?

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Tip Distribution Restaurant Law Front of House Cash Management 109

Focus POS

JUNE 17, 2019

Good restaurant point of sale software will have the flexibility to accommodate different types of ordering (in-house, online, self-service). Improved communication between front-of-house and back-of-house will speed up service and improve customer satisfaction. Restaurant Point of Sale Software. Friendly UI and UX.

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Point of Sale Cash Management POS Mobile Ordering 113

Restaurant365

FEBRUARY 18, 2022

Between self-service, order management, home delivery options, and futuristic robotic servers, there’s no shortage of great ideas for boosting front-of-house productivity. Here are a few examples of how expanding back of the house technology can help deliver on patrons’ increasing expectations: Delivering dining insights.

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Restaurant365

JANUARY 7, 2020

Restaurant staff labor retention is one of the primary areas of focus for today’s restaurant manager. With unemployment hovering around 4% , today’s labor market is one of the toughest in three decades. The restaurant industry knows that high turnover and unengaged employees can be costly. Tips for Hiring Millennials.

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Mobile Ordering Employee Relations Hiring Point of Sale 120

Restaurant365

JUNE 15, 2021

Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. In this blog, Part 2 of 2, we explore critical restaurant KPIs about your BOH data to review for long-term profitability. Restaurant KPIs impacting a profitable back of house. Read Part 1 here ).

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Restaurant365

JUNE 9, 2021

You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). In this blog post, Part 1 of 2, we will dive into the metrics you should be examining with your FOH’s profitability. Restaurant KPIs impacting a profitable front of house.

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Restaurant365

OCTOBER 8, 2021

There are many ways that the back-of-house may be organized, but the restaurant is set up without a traditional front-of-house (without waitstaff or on-site seating options). Without the need to build out an expensive front-of-house presence, kitchens can get up and running faster and at a lower cost.

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Front of House Back of House Website Management Delivery 78

QSR Automations

JANUARY 22, 2024

In this blog, we delve into the top-tier prophecies for the year ahead and illuminate how our ConnectSmart® suite can propel your restaurant into a league of its own. A key part of automating your restaurant is connecting your front and back of house; that’s where ConnectSmart® Host comes in.

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2024 Social Media Demo Front of House 52

Restaurant365

APRIL 8, 2021

However, on the restaurant end, there is no storefront, usually no possibility of walk-in business, and no front-of-house staff interacting in person with customers. Although many restrictions on restaurants are starting to lift, COVID-19 has permanently changed the landscape of the restaurant industry. What is a virtual kitchen?

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Front of House Food Truck Kitchen Safety Point of Sale 78

Restaurant365

NOVEMBER 26, 2019

To make the best choice of order management software, consider trialing a live demo of the software to understand how user-friendly it is. Restaurant management software features are constantly evolving, and that growth will continue to speed up in the future. Cloud-based management. Automated tracking of sales and taxes.

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Restaurant365

JUNE 22, 2021

Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. As a restaurant owner or operator, keeping your food costs low is a continual challenge. However, while you can adjust your food cost, optimizing your food cost isn’t a one-time event.

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Compost Food Waste Front of House 88

QSR Automations

SEPTEMBER 26, 2024

In Part 1, we explored how ConnectSmart® Host revolutionizes the front-of-house experience. Connecting Front and Back of House One of the impressive things about ConnectSmart Host is how it talks to the kitchen. Welcome back! One restaurant reported that 82% of staff agreed that ConnectSmart Host made hosting easier.

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Front of House Social Media Back of House Customer Experience 52

Restaurant365

OCTOBER 30, 2020

Maybe it’s organizing the walk-in, folding the napkins for the front of the house, or reworking the menus. While it takes time and resources on the front end to improve your restaurant operations, every efficiency you can add into your operations boosts your profitability. What is restaurant operations management?

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Restaurant365

JUNE 3, 2022

Whether you are the front of house, back of house, bar, or general manager you have most likely had bouts of job burnout. The Great Resignation our entire industry worried about attracting and retaining enough quality restaurant employees to keep our doors open. Dedication. Resourcefulness.

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Management Management Back of House Front of House 78

Restaurant365

MAY 6, 2022

Training back -of-the-house employees on how to perform each other’s jobs will allow slower shifts to be run with fewer employees, allowing them to create a better work-life balance without compromising service. Nearly two years into the COVID-19 pandemic, roughly six-in-ten U.S. Yet others just can’t afford to have a shutdown day.

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Front of House Back of House Training Demo 78

QSR Automations

FEBRUARY 10, 2025

The Role of Order-Ready Boards in Restaurant Operations Order-ready boards provide real-time visibility into the status of each order, ensuring both kitchen staff and front-of-house teams stay in sync. By integrating these tools, restaurants can optimize their operations, streamline order fulfillment, and significantly reduce waste.

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Ordering Front of House Social Media Fast Casual 52

Restaurant365

APRIL 26, 2022

The hiring crunch is especially tough for back-of-house employees, such as line cooks and dishwashers, who historically have made lower wages than many front-of-house employees like servers. As CFO, restaurant staffing strategy may not have historically been part of your responsibilities. The high cost of employee turnover.

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QSR Automations

APRIL 18, 2025

Increased Order Errors = Wasted Food An outdated kitchen display system (or worse, a paper ticket system), can also lead to miscommunication between the front and back of house. Schedule Your Demo About the Author Caitlin Soard is a Content Marketing Strategist with over seven years of marketing experience under her belt.

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Social Media Front of House Back of House Waste 52

QSR Automations

APRIL 4, 2025

Enter the kitchen display system (KDS), a digital display that replaces traditional paper tickets, offering real-time order management and communication between front-of-house (FOH) and back-of-house (BOH). In the fast-paced environment of a commercial kitchen, mistakes happen. So, how exactly can a KDS system reduce food waste?

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MadMobile

JUNE 8, 2023

In this blog, we will dive into the best features to look for when considering which POS system to invest in for your small business. In addition, commission free online ordering offered in-house can help save money from the 15-30% third-party systems charge while putting that revenue back into the business.

Small Business 52

Small Business POS Point of Sale Online Ordering 52

Restaurant365

FEBRUARY 4, 2021

Additionally, states and municipalities can enact their own set of laws to implement a higher minimum wage than the federal level. California, for example, has the highest minimum wage at $14.00, but this only applies to businesses with 26 or more employees. Washington state has the highest minimum wage for all employers at $13.69.

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Restaurant Law Point of Sale BOH Customer Service 78

Restaurant365

SEPTEMBER 3, 2021

The role may cover a wide range of areas, from front-of-house to back-of-house, or customer experience in the restaurant to off-premises. Does your restaurant group have a profitability strategist? If you’re considering the possibility, here’s an exploration of how the role could impact your restaurant group. Reducing CoGS.

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Waste Cash Management Point of Sale Front of House 78

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. Rethinking manager accountability and empowerment. Provide Managers with a Roadmap for Success.

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Management Management Point of Sale Food Supply 15

Restaurant365

JANUARY 13, 2021

Controlling your restaurant’s prime cost, made up of your cost of goods sold (CoGS) and labor costs, is critical to your profitability. Prime cost represents the two largest controllable costs for your restaurant – food and labor. Rethinking manager accountability and empowerment. Provide Managers with a Roadmap for Success.

Management 78

Management Management Point of Sale Food Supply 78

Restaurant365

JULY 17, 2020

Most multi-unit restaurant groups run each of their locations as a separate legal entity. Each entity and store has its own P&Ls and balance sheets. If all entities are held under a holding company, the GAAP financial statements can be consolidated to see the true picture of the overall business. Intercompany debt.

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Point of Sale Consumer Goods POS Front of House 78

PathSpot

APRIL 26, 2024

By prioritizing hygiene and implementing stringent back-of-house food safety protocols, businesses can create a positive environment that results in customer loyalty, trust, and long-term success. Cutting-edge solutions such as PathSpot SafetySuite are essential for upholding cleanliness and safety standards.

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Hospitality Food Safety Kitchen Safety Food 40

Restaurant365

MAY 30, 2022

After a two-year-long hiatus, the National Restaurant Association’s annual show finally reopened in Chicago’s sprawling McCormick Place. Thousands of buzzing attendees were on hand to eat, learn, and share their recent challenges and the creative ways they overcame them. . It’s All About Automation .

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2022 Front of House Recruiting Back of House 29

Mad Mobile

FEBRUARY 22, 2024

This blog post delves into the future of restaurant technology, exploring the latest advancements and predicting how they will redefine service, efficiency, and customer satisfaction. Statistic Detail 46% 46% of adults think technology has a positive impact on their restaurant experience. 65% 65% of customers prefer self-service kiosks.

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2024 Technology Customer Experience Dietary Restrictions 40

Black Box Intelligence

NOVEMBER 1, 2021

Sign up for a demo of Black Box Financial Intelligence. . Year-over-year check growth was 5.7% during the week, the highest growth recorded since mid-April. Check has grown at 5.0% or more during each of the last 7 weeks. . Only fine dining did improve in sales growth. percentage points or more during the week). .

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Fast Casual Guest Recovery Point of Sale Fine Dining 98

Restaurant365

MAY 7, 2021

The labor shortage is particularly concentrated for back-of-house (BOH) employees, such as line cooks, prep cooks, and dishwashers. The COVID-19 pandemic transformed the restaurant labor market at lightning speed. ” From then until March 2021, QSR says , the restaurant industry has added back roughly 4.2 million jobs.

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