BOH Communication Recruiting Waste 
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. You may have a hunch that you are doing fewer table turns on the weekend, or that your inventory has gotten wasteful recently. What are the crucial areas of BOH data? Want to know more about FOH data?
The Restaurant Times
MARCH 13, 2023
The back-of-house (BOH) at a restaurant is the behind-the-scenes area of the restaurant — it works like an engine and keeps the restaurant going. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.
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The Restaurant Times
NOVEMBER 4, 2021
The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account. With open configuration, all or part of the Back of House (BOH) is exposed to your visitors or customers. To keep up with the workload, you’ll need to recruit additional dishwashers. Technology
7 Shifts
MAY 31, 2021
For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Recruiting, hiring, onboarding, scheduling, engaging, paying, and losing employees all surface up into restaurant HR management. Human Resources Management.
7 Shifts
SEPTEMBER 19, 2019
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.
Apicbase
FEBRUARY 29, 2024
It is estimated that the US food service sector wasted 13 million tons of food in 2022, up from 9.15 Square , 2024) After recruiting and retaining staff, increasing sales volume is the second most expected challenge in 2024 (23.75% of respondents). After a significant decrease in 2020, the rate of food waste started to grow again.
Modern Restaurant Management
DECEMBER 28, 2020
Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. Brands are now realizing they can no longer rely on paid media and traditional methods of communicating with customers. Berekk Blackwell, President of Daily Jam.
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