Restaurant365

JUNE 15, 2021

Your restaurant is constantly generating data, whether from your sales revenue, food costs, or labor hours. Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs.

BOH 78

BOH FOH Point of Sale Back of House 78

7 Shifts

JANUARY 10, 2024

A service charge (or service fee) is an automatic gratuity that restaurants add to the customer’s bill, typically set at 18-20% of the check. Twenty minutes east of the White House, in D.C.’s s Union Market District, sits the modern Mexican restaurant Destino. The assumption is that the tips they earn will bring them to the full minimum wage.

FOH 195

FOH Front of House Customer Service Back of House 195

7 Shifts

AUGUST 7, 2020

Restaurant staff members who are engaged in their work are better able to create memorable experiences for guests — even if they don’t interact with them directly. Team members who aren’t engaged create subpar experiences for guests and are more likely to quit. Who you hire to execute your vision can make or break your business.

2020 312

2020 Kitchen Safety FOH BOH 312

Modern Restaurant Management

MAY 6, 2021

The good news for restaurants is now that many state restrictions are lifted and dining hours are expanding, newly vaccinated patrons are venturing out, and the restaurants who survived are getting slammed with customers. At Landed, we are dedicated to helping the restaurant industry find and hire better quality candidates faster.

Hiring 197

Hiring FOH BOH Coaching 197

Modern Restaurant Management

MARCH 10, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.

Management 189

Management Management BOH Front of House 189

Apicbase

MARCH 3, 2023

Although the point-of-sale system (POS) remains the technological heart of restaurants, numerous technologies run behind the scenes these days. Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. Let’s find out how.

Point of Sale 52

Point of Sale POS Management Management 52

7 Shifts

NOVEMBER 29, 2022

There are 101 ways to dole out restaurant tips - from percentages to points to whether kitchen staff gets a share. Instead of worrying about making enough tips to make a living, staff could focus on improving the guest experience. Honestly, that's more of a point of pride for them.It Table of Contents. 5 Tips on Tipping.

BOH 195

BOH Restaurant Law Back of House Front of House 195

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. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. It can also help reduce labor costs and increase the speed of food preparation.

Back of House 52

Back of House BOH Front of House FOH 52

Lavu

JUNE 4, 2019

As a restaurateur, you want to provide your customers with the best dining experience you can. A kitchen display screen shows the pending orders that are being prepared and streamlines communication between the front-of-the-house (FOH) and back-of-the-house (BOH) sections of a restaurant.

BOH 109

BOH FOH Front of House Back of House 109

Lavu

MARCH 13, 2020

Your staff is hard-working and diligent—but tensions are high, and sales are lower than expected. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense. Is it your staff?

FOH 78

FOH Mobile Ordering BOH Front of House 78

Restaurant365

APRIL 19, 2022

Calculating your restaurant labor cost and sales for a specific period indicates how your employee labor hours are matching with customer demand. Use the following restaurant labor cost formula to determine your labor cost percentage: Total Labor Cost ÷Total Sales = Labor cost as a percentage of total sales.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Modern Restaurant Management

MARCH 25, 2021

From guest management software to kitchen display systems and even finding the right point of sale (POS), these are the digital tools that simplify life for staff and guests alike. In the past, kitchens worked by a paper ticket system, which was handwritten by the waitstaff and passed to the back-of-house (BOH) staff.

Management 88

Management Management BOH Front of House 88

Black Box Intelligence

SEPTEMBER 21, 2021

For our clients, we offer granular data on financials, consumers, customers and workforce, as well as competitive intelligence that they use to benchmark against the competition. At limited-service restaurants, customers order their food at a counter or drive-thru and pay before eating it. That’s who we serve at Black Box Intelligence.

Fast Casual 89

Fast Casual Fine Dining BOH FOH 89

Restaurant365

JULY 8, 2021

For instance, the increase in customer expectations for convenience or the rise of online ordering for takeout or delivery already existed before the pandemic. But while off-premise demand has grown, in-person sales are coming back as more regions open up again. The rise of off-premise dining. Is off-premise dining here to stay?

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. According to a report by Grand View Research , the global restaurant point-of-sale terminal market size is expected to reach US$25.95 billion by 2028. billion by 2028.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Restaurant365

FEBRUARY 4, 2021

Your labor cost is one of your biggest expenses, but it can be difficult to track, since sales and labor needs may fluctuate by the day, week, and quarter. Looking at the cost of labor as a percentage of sales shows how your employee labor hours are matching with customer demand (sales). How to calculate labor cost.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

Lavu

FEBRUARY 14, 2020

Customer Service Standards. In the restaurant industry, appearance is important because customers are looking for safe foodservice operators. There are several job functions in both the FOH and BOH and all need detailed appearance standards. It can settle disputes and push employees to maximize their job performance.

FOH 78

FOH Social Media Restaurant Law Food Safety 78

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. 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. Not sure if something got done earlier in the week?

Management 397

Management Management Email Marketing Point of Sale 397

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Since accounting in the restaurant industry is quite different from other industries, look for someone who has experience or specialization in restaurant accounting. However, this does not mean that accounting is too difficult to understand.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

7 Shifts

FEBRUARY 7, 2024

The first technologies that restaurants often invest in are cloud-based point of sale (POS) systems and payroll processing. Scheduling software like 7shifts can also pull data from your POS system to track labor against sales and get a more accurate picture of your labor cost— saving your restaurant money and time.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

Lavu

JANUARY 15, 2020

Owning a restaurant is both an exciting and challenging experience. Restaurant Financing and Restaurant Loans. Before the challenge of making a profit, you also have to identify sources of financing. Restaurant financing and restaurant loans are crucial to successful running of a restaurant. Types of restaurant financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

7 Shifts

DECEMBER 18, 2023

When customer complaints or employee concerns come up, each manager can get up to speed just by reading the log book. 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. Not sure if something got done earlier in the week?

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

SEPTEMBER 26, 2022

If you're new to the industry and are wondering what experience you'll acquire in a restaurant job, or if you're an industry vet looking to clearly communicate your abilities and skills on a restaurant resume, read on for 20 distinct skills learned while working in a restaurant. Table of Contents. Skills for Your Resume. Cross-contamination.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

7 Shifts

AUGUST 5, 2021

After tracking sales, calculating inventory, and just trying to keep your head above water, restaurant scheduling can take up a chunk out of your week. Problems often arise in your schedule, from your head chef calling out sick to the unexpected influx of customers on a Tuesday afternoon. Cross-Train Your Employees.

Front of House 370

Front of House Restaurant Law Employee Relations Point of Sale 370

7 Shifts

MAY 31, 2021

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. With this efficiency, staff knows exactly what to do and when to do it, and guests enjoy a delightful experience with your brand. Table of Contents. What does it mean?

Operations 363

Operations Inventory Hiring Customer Service 363

Modern Restaurant Management

FEBRUARY 15, 2022

Technology innovations offer the potential to bridge the gap between the need to keep their business running and deliver quality products and experiences to their guests. Not only do they need to be aware of challenges that kitchen staff are facing and adapt accordingly, they are also the main point of guest interaction for on-premise dining.

Technology 225

Technology Loyalty Program Fast Casual Email Marketing 225

The Restaurant Times

SEPTEMBER 30, 2021

Running a restaurant comes with long and short-term problems that will exhaust you if you don’t have any assistance or prior experience. The restaurant management ecosystem now covers every aspect of restaurant operations, allowing you to focus your time and energy on the quality of your cuisine and customer service.

Management 98

Management Management Cash Management Front of House 98

Modern Restaurant Management

FEBRUARY 18, 2020

We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery. Modern Restaurant Management (MRM) magazine asked restaurant industry movers and shakers: "What do you feel is going to cause disruption in the restaurant industry over the next decade?”

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. Some POS-side examples include sales, payment, and footfall reports. Looking at a sales report, you might see that your Tuesday sales are lower than average. Here’s what we’ll cover: What is restaurant reporting?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

That means you are collaborating with multiple stakeholders who each have their own data points to focus on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. But with so many kitchen management systems vying for your attention, you need to narrow down the options.

Management 52

Management Management Point of Sale Kitchen Safety 52

Apicbase

JUNE 16, 2023

From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. In practice, however, successfully managing a group of busy restaurants is an awfully tough undertaking. Why Are Metrics Important?

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. To read part two, click here. generation.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Restaurant365

MAY 3, 2022

Improve employee efficiency through training so you can schedule a leaner staff without sacrificing the customer experience. Similarly, by training new FOH employees in all FOH roles and all new BOH employees in all BOH roles when they first join the company helps them develop an understanding of how the restaurant functions.

FOH 78

FOH BOH Employee Relations Tip Distribution 78

Lavu

MARCH 11, 2020

From the introduction of point of sale (POS) systems to accounting systems, technology is changing the ways restaurants operate today. Keeping your procedures and systems up-to-date is a great method to streamline your operations, reduce overhead, and increase your day-to-day sales by getting more people through the door.

Management 78

Management Management Cash Management Mobile Ordering 78

Apicbase

APRIL 20, 2022

Instead, we embrace the dark side and look at the pain points and pitfalls. Verify that both customers and employees understand your brand concept. Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. Brace yourself. Here we go.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

MARCH 25, 2022

It’s an ironclad rule in the hospitality industry and menu costing is no exception. The most important of those details is your cost baseline. It’s essential for everything you do, from menu pricing to closing the gap between theoretical and actual food costs i.e. detecting the causes of food cost variance. And that’s because….

Menu 52

Menu Point of Sale Pricing Take-out 52