BOH Casual Dine-in Inventory 
Apicbase
MARCH 28, 2024
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct. Cost control. Food safety.
7 Shifts
DECEMBER 18, 2023
The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.
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7 Shifts
MAY 31, 2021
For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.
7 Shifts
DECEMBER 18, 2023
The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.
Lavu
MARCH 13, 2020
For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. If you have multiple dining areas, an mPOS system is also ideal. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. Is it your staff? Or could it be the systems in place?
Apicbase
MARCH 28, 2024
The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.
The Restaurant Group
NOVEMBER 19, 2019
Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. Portion control is a responsibility of both FOH and BOH. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.
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