7 Shifts

SEPTEMBER 26, 2022

Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. As a result, employees can speak knowledgeably about these topics and offer catered recommendations and pairings. Recommended Reading: Restaurant Lingo & Slang Guide for FOH and BOH.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Chowly

JULY 11, 2024

Beyond the confines of their four walls, operators must also manage off-premise operations, which include handling delivery logistics, curbside pickups, and catering services to ensure a seamless customer experience both inside and outside the restaurant. Save time by focusing on activities that drive growth and profitability.

Operations 105

Operations BOH Customer Service Customer Experience 105

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.

Back of House 52

Back of House BOH FOH Front of House 52

The Restaurant Group

NOVEMBER 19, 2019

With a food cost range of 28 to 35 percent , it is important to first determine what segment your restaurant caters to, then, dig into the grunt work. 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.

Management 68

Management Management FOH Fast Casual 68

Restaurant365

JUNE 22, 2021

Or, in another example, if inventory is stored improperly or mislabeled in the walk-in, you may need to dispose of food that has been contaminated. Much of a restaurant’s inventory is highly perishable, so to optimize shelf life for perishable goods, make sure your staff is well-trained on proper storage techniques.

Compost 88

Compost Food Waste Front of House 88

Deliverect

JUNE 30, 2020

Take inventory, for example. Real-time inventory status, and. These have to be cross-checked with the inventory and subsequently turned into a well-defined procurement list. Like with any industry, the more units you control, the better the monitoring has to be to prevent a potentially bigger loss. That's a dangerous situation.

Food 94

Food Online Ordering Cash Management Waste 94

The Restaurant Times

SEPTEMBER 16, 2021

The need to facilitate multiple payment options, inventory tracking, automated analysis, quick service, centralised recipe and menu management, and customer relationship management (CRM) is boosting the demand for restaurant point-of-sale (POS) software over this period. billion by 2028. It is likely to expand at a CAGR of 6.4

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Modern Restaurant Management

MARCH 11, 2025

Furthermore, digital tools for inventory and labor management became crucial for navigating supply chain disruptions and staffing challenges. For hiring platforms like foh&boh, the name of the game was volume, volume, volume. Staffing changed during this time as well to cater to the off-premises customer experience.

Mobile Ordering 418

Mobile Ordering Kitchen Safety Fine Dining Food Safety 418

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.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

MAY 8, 2024

Finally, we will explore the best alternatives to MarketMan, helping you decide which restaurant inventory management platform aligns best with your needs. Inventory management: MarketMan tracks inventory and reports on stock counts and total value. Here are the most important features of the platform and what they help you do.

Inventory 52

Inventory Food Supply Back of House Kitchen Safety 52

The Restaurant Times

MARCH 6, 2023

Catering Catering businesses, like food trucks, profit from low overhead expenses but have food costs similar to FSRs. The typical profit margin for a high-end catering business is 15% or more. The typical profit margin of a food truck ranges from 6 to 9% thanks to low overhead costs that offset more expensive ingredients.

Food Truck 52

Food Truck Point of Sale Employee Relations Equipment 52

Apicbase

JULY 1, 2022

Initially, central production units were primarily used by institutional and large-scale catering companies such as airline and cruise companies, hospitals, schools, and military kitchens. You can easily keep track of your purchases and inventory because everything is centralised. In this article, we’ll use these terms interchangeably.

Operations 52

Operations Back of House Front of House Food Supply 52

Sling

AUGUST 9, 2023

June 2020 Front Of House (FOH) Vs. Back Of House (BOH): What’s The Difference? July 2020 How To Create An Effective Project Management Plan July 2020 Work-Life Balance in Our Crazy Busy World June 2020 Keeping Up the Communication June 2020 How Do Employee Benefits Work? | A Guide For Managers June 2020 How Do I Manage Millenials?

Article 78

Article 2023 2022 2021 78

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. Get a 360-view of your sales & inventory data Adopt restaurant analytics software. Inventory Turnover Ratio This restaurant inventory metric measures how often your business depletes its total inventory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MAY 18, 2022

That’s why it is essential to be flexible in your approach and cater your on-site training to the needs of each franchisee. 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. Schedule your free demo today!

Franchising 52

Franchising Franchise Sustainability Document 52

Apicbase

FEBRUARY 29, 2024

National Restaurant Association , 2024) Recommended Read : Restaurant Menu Costing — How to Automate Recipe Calculations & Eliminate Low-Margin Items Restaurant Procurement & Inventory Statistics Restaurateurs looked for more affordable suppliers or replaced ingredients with cheaper alternatives.

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

NOVEMBER 15, 2024

Hiring a great kitchen manager can transform your BOH operations with outstanding culinary and leadership skills. Let’s dive into our list of essential questions to ask kitchen manager candidates so you can find the best person who’ll make your BOH more productive and efficient. But how do you find the right person?

Back of House 195

Back of House Management Management Operations 195

Modern Restaurant Management

DECEMBER 31, 2019

These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. This means the ability to handle payments, process orders, send tickets to the kitchen, provide detailed reporting, and offer inventory management. Desi Saran, CEO and Founder of Sweetberry.

2020 345

2020 Kitchen Safety Consumer Goods Food Safety 345

Modern Restaurant Management

APRIL 1, 2025

Turnover Costs : The expense of replacing staff can be as much as $1,056 per FOH position and $1,491 per BOH position. Labor Cost Management : Instead of cutting staff, 68 percent of restaurants have embraced cross-training as the top labor cost management strategy. Fast casuals follow with 36 percent prioritizing direct digital channels.

Pricing 251

Pricing Technology 2025 Point of Sale 251

Modern Restaurant Management

APRIL 29, 2025

The Green Restaurant Awards include categories such as: Greenest Restaurant Greenest University Greenest Caterer Energy Efficiency Award Greenest Restaurant MUSE Global Kitchen is a 4 Star Certified Green Restaurant® in Calabasas, California which has implemented 71 environmental steps and earned 573.08 This caterer offers 25.66

Reservations 488

Reservations 2025 Marketing Loyalty Program 488