Cheetah

JULY 1, 2021

In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Is it fair towards customers? Many customers relate to the plight of service staff and are fine paying for what is clearly intended to supplement higher wages. Is it worth it considering the IRS taxes auto-gratuity ?

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 148

Apicbase

MAY 8, 2024

The right restaurant management software significantly enhances efficiency and control of operating costs. MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. The app has been described as helpful and has many functionalities.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Future Food

APRIL 20, 2022

Food, Hospitality & Wellness ‘Places’ Transcending the Resources & Mining Village Work-Life Experience. Source: Future Food. Source: Future Food. Source: www.food-management.com.

Hospitality 78

Hospitality Food Safety Front of House BOH 78

Apicbase

JULY 1, 2022

Multi-unit restaurant operators are increasingly shifting towards a business model with a central production kitchen. It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. Best practices for operating a central kitchen.

Operations 52

Operations Back of House Front of House Food Supply 52

Modern Restaurant Management

SEPTEMBER 2, 2020

Outdoor dining is still top of mind as owners want to keep employees and customers safe and have questions about maintaining outdoor spaces in inclement weather. Supply synthetic tee's or other clothing that is light and helps to wick away perspiration and keep you cool (like running / gym attire). Set seating times.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

The Restaurant Times

NOVEMBER 4, 2021

A well-designed kitchen layout not only helps your back-of-house crew to prepare high-quality meals but also increases the speed and efficiency of your whole team, resulting in a better guest experience. . A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line.

Design 98

Design Kitchen Safety Back of House Food Safety 98

Lavu

MARCH 13, 2020

If your staff relies on outdated methods of placing orders, it’s likely that restaurant communications are strained, which means your restaurant is operating below its potential. If customers are waiting in line for a table, you can take their drink orders as they wait, and even transfer their tab to their table once seated.

FOH 78

FOH Mobile Ordering BOH Front of House 78

Rocket Fuel

DECEMBER 9, 2022

Speed of Service impacts your customer satisfaction rate (or VOC, Voice of Consumer scores), is impacted by your labor retention rate and can deter guests from returning. Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. What is the industry average speed of service?

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of Service impacts your customer satisfaction rate (or VOC, Voice of Consumer scores), is impacted by your labor retention rate and can deter guests from returning. Speed of Service is the measurement of the time that it takes for a restaurant to serve its customers. Two words: Supply chain.

2023 52

2023 Point of Sale Customer Service Seasonal Menu 52

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. With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line.

Management 397

Management Management Email Marketing Point of Sale 397

Apicbase

MARCH 3, 2023

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. The integrations, through API endpoints or otherwise, increase operational efficiency and significantly simplify day-to-day, as no more time is lost updating spreadsheets or apps.

Point of Sale 52

Point of Sale POS Management Management 52

Lavu

JANUARY 15, 2020

Owning a restaurant is both an exciting and challenging experience. About 20% of restaurants fail within their first year of operations, which makes banks more stringent in offering restaurant loans. The better the equipment, the more quality is the food and the more satisfied are the customers. Equipment Financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

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. Food costs on their own already comprise 30% of total expenses.

Point of Sale 78

Point of Sale Inventory Restaurant Law 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. With tip payouts, servers share portions of their tips with other staff members, such as bartenders, hosts, and food runners. Kiosk ordering Your busy customers don’t always have time to wait in line.

Management 195

Management Management Email Marketing Point of Sale 195

Apicbase

APRIL 5, 2022

When you franchise your restaurant, you allow an independent investor to buy into your business, selling the license to use your brand name, operations, products, and knowledge. Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell.

Franchise 52

Franchise Franchising Food License 52

7 Shifts

MAY 11, 2020

But reopening your restaurant isn’t as simple as flipping your ‘open’ sign around (we wish), and there’s a lot to consider from an operational standpoint before the big day. We don't want to reopen the restaurants unless we know that we can provide a safe and healthy work environment and eating environment for our customers.

BOH 368

BOH FOH Food Safety Equipment 368

Apicbase

APRIL 11, 2024

Having the best POS system and a constant flow of customers might seem like a sure path to success, but without proper back-of-house management, your restaurants have little chance of making real money. The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business.

Operations 52

Operations Back of House Allergens Front of House 52

Apicbase

FEBRUARY 29, 2024

2023 has been a challenging year for restaurant operators, caught as they were between rising food costs and labour shortages. In a 2023 survey, 29% of operators said they are very likely to open new locations in 2024. Most operators raised their menu prices in 2023, but fewer expect to do so in 2024. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. It highlights those shifts so that you can prepare your operation for success without being blindsided by pitfalls and emerging trends. Let’s dig in. 84% of diners look up the menu online before choosing a restaurant.

2023 52

2023 Operations Management Management 52

Modern Restaurant Management

FEBRUARY 18, 2020

Over the next decade, a generation passionate about health and wellness will demand restaurants be transparent about food from farm to table. Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Apicbase

APRIL 5, 2024

When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. But automation in food service is much more than that. Automate your restaurant’s operation for efficiency and scalability. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

JUNE 16, 2023

This is especially true for large-scale foodservice operations and scaling restaurant businesses. From customer satisfaction to profitability, there are countless metrics that restaurant owners and managers should track to gain a better understanding of their operations. That’s the theory.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 28, 2024

Most successful food businesses are now multi-unit and multi-channel. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on. Recipes – Your Core Data Set The back of house or production side of a food business is notoriously hard to manage.

Management 52

Management Management Point of Sale Kitchen Safety 52

Deliverect

JUNE 30, 2020

Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The answer is food technology. Positive feedback from other customers only plays in your favor.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

OCTOBER 14, 2022

APIs are game-changers for the restaurant industry and its pursuit of digital transformation and data-driven operations. These days, restaurant owners realise that the process of selling great food in a great location is only part of running a successful restaurant. The COVID-19 crisis compiled years of change into just a few months.

BOH 52

BOH Customer Service Technology Online Ordering 52

Apicbase

MARCH 25, 2022

For restaurant operators and F&B operations managers, the devil really is in the details. 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. The most important of those details is your cost baseline.

Menu 52

Menu Point of Sale Pricing Take-out 52

Modern Restaurant Management

DECEMBER 31, 2019

They touched on topics such as delivery, ghost (dark) kitchens, automation, plant-based menu items, food waste, sustainability, staffing and retention and more. The economic model makes more sense than traditional brick and mortar so many food businesses are moving in this direction. Jim Collins, CEO at Kitchen United.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138