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

7 Shifts

FEBRUARY 7, 2024

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. Lunchbox : Open, scalable online ordering solution supporting B2B catering, multi-channel ordering, and more. All of this (and more!) Try 7shifts for Free 5.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

SEPTEMBER 19, 2019

Inventory management: Monitor and maintain food and beverage stock levels. Innovating: Identify issues in your restaurant—whether inventory or systems-related— and be willing to create solutions and processes to improve efficiency. Use the right inventory management systems. Cultivate relationships with a handful of suppliers.

Management 284

Management Management 2019 Employee Relations 284

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Toothpicks – regular picks, knot picks, chopstick, skewers and wrappers that are great for catering. . BOH Disposables for Increased Hygiene and Retention. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. Toothpicks – regular picks, knot picks, chopstick, skewers and wrappers that are great for catering. . BOH Disposables for Increased Hygiene and Retention. Reading Time: 3 minutes.

Supplies 148

Supplies Food Supply Compost Back of House 148

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

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

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

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

Modern Restaurant Management

FEBRUARY 18, 2020

Table stakes today requires a POS system that fully integrates and automates: Inventory management – recipe management and COGS insights. Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery.

Mobile Ordering 211

Mobile Ordering Front of House Customer Service Fast Casual 211

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

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!

Franchise 52

Franchise Franchising Sustainability Document 52

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 133

2020 Kitchen Safety Consumer Goods Point of Sale 133