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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
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. How did you ensure nothing was wasted?
Restaurant design footprint will fundamentally change with more BOH kitchen size needed and less FOH seats as more people gravitate toward digital and delivery. Virtual restaurants can cater to different consumers, expanding clientele. " Mike O’Hanlon, Head of Catering Partner Business, ezCater.
Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. This way, you reduce food waste and generate revenue from products that would otherwise go unused.
Maybe you're over-scheduling employees on a quiet night, or perhaps you don't have proper systems in place to control food waste Problem 4: High Staff Turnover According to the United States Bureau of Labor Statistics , the annual employee turnover for restaurant staff was close to 75% in 2018. Reduce food waste. The solution?
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.
Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. The global trends towards healthier eating and waste reduction are an opportunity for restaurateurs to not only do good for the planet, but also profit while doing so. Reading Time: 3 minutes.
Timer is an easy to use application to create timers for any activity that requires time tracking from cooked and cooled food, to non-food items that require tracking such as routine cleaning and waste removal. Mark guests and delivery drivers as “arrived” and automatically notify BOH staff via CSK screens. restaurants.
During our recent webinar on scaling digital operations in contract catering , we asked 100+ operators where they stand. Solving Challenges in Contract Catering Not surprising, the pressures are everywhere. Data Issues in Contract Catering The biggest barrier: disconnected systems. The result? Theyre sector-wide shifts.
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.
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. That is waste; known and unknown. The best place to start is by creating recipes with costings for each item on your menu.
Training your store-level managers and your kitchen staff about food waste reduction is critical to improving overall Cost of Goods Sold (CoGS). Preventing food waste from happening in the first place is the best thing you can do to save on your food cost. 12 tips to keep your kitchen staff focused on food waste reduction.
From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! Overstocking leads to waste and waste skyrockets your food cost.
CateringCatering 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. trillion in revenue due to food waste by 2030. How To Increase Your Restaurant Profit Margin?
Regardless of the type of food business you have – large scale catering or hole-in-the-wall burger place – there is one thing that they all have in common, and that is recipes. Say a caterer needs 654 full menus. To digitise these processes, you need a data set that ties everything together.
It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Square , 2024) Get started : Restaurant Inventory Management Software for Multi-Unit Restaurants and Large-scale Catering Operations. After a significant decrease in 2020, the rate of food waste started to grow again.
It helps you track waste and theft to better control running costs. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles. Kitchen managers can generate fully costed and portioned production plans in seconds, saving time and reducing food waste due to overproduction.
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. This allows you to optimise inventory and food waste management and cut down on costs. In this article, we’ll use these terms interchangeably.
To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.
They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. These options cater to both vegetarians/vegans and the flexitarian, someone who eats meat but wants plant-based options as well. Andrew Shearer, Cofounder and CEO at Farmshelf.
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