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. Kiosk ordering Your busy customers don’t always have time to wait in line. Many customers also appreciate the quick and user-friendly process of ordering on a kiosk.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

JULY 14, 2020

We’ve learned a thing or two from our experience working with restaurants during and before the pandemic, so we compiled a list of critical information any restaurant will need to successfully reopen and stay operational during the pandemic. We rebuilt the entire repair and maintenance experience by stepping into your shoes.

Management 370

Management Management Kitchen Safety Equipment 370

Modern Restaurant Management

JUNE 7, 2023

In the food services industry, safety is paramount to protect customers, brand reputation, and, ultimately, profits. It saves time by decreasing the manpower needed for back-of-house (BOH) operations, enabling staff to focus on higher-value tasks such as serving customers and enhancing overall operational efficiency.

Food Safety 163

Food Safety Kitchen Safety Food Customer Service 163

Apicbase

APRIL 5, 2024

The 2024 Square Future of Restaurants report surveyed thousands of restaurant owners and customers across the United States, Canada, and the UK. Back of house (BOH) operations are complex and have many moving parts. Determine precise batch quantities based on actual demand, enabling more accurate food cost control and less waste.

Back of House 52

Back of House Front of House BOH Point of Sale 52

7 Shifts

SEPTEMBER 19, 2019

Every great restaurant has many parts that contribute to its success: delicious food, excellent customer service, an inviting atmosphere, and competent staff. The result is that managers experience some pretty common challenges like compliance issues and high staff turnover. Sound familiar? What is Restaurant Management?

Management 284

Management Management 2019 Employee Relations 284

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

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

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. This helps reduce human error.

BOH 109

BOH FOH Front of House Back of House 109

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

MARCH 28, 2024

The right BOH system allows you to integrate all of your tech elements and make sure they talk to each other effectively to save time and avoid costly errors. Retail clients send the weight of a portion from the scales directly to Apicbase via API. Apicbase calculates the nutritional values and generates a label ready for print.

Management 52

Management Management Point of Sale Kitchen Safety 52

Cheetah

DECEMBER 20, 2021

Quality supplies and quality staff are the two key factors that determine what kind of experience off-premises diners receive. Restaurant brands that are looking to tap into the eco- and social-trends in food-waste reduction , sustainable packaging and fair wages should inquire with ghost kitchens as to how they address these issues.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

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. and BOH (including cooks, chefs, etc.). It’s also important to remember that guests still expect an experience. Set seating times. Contactless payment.

Outdoor 198

Outdoor Fine Dining Dine-in FOH 198

Hot Schedules

MAY 21, 2020

David Cash, owner of Dallas-based Smoky Rose and Dan Fugman, owner of Denver-based Max Gill and Grill, shared their experiences and how they are preparing for the new normal. . We keep it at to-go pick up so our customers know we’re dedicated to these new rules and procedures”. Stay in virtual touch.

Back of House 148

Back of House Employee Relations FOH BOH 148

Apicbase

JANUARY 13, 2023

With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. Data-driven operators get 26 times more customers; are 6 times more likely to keep those customers; and are 19 times more likely to be profitable.

2023 52

2023 Operations Management Management 52

Lavu

MARCH 13, 2020

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. For example, you can store your menu and its details on the module (like a phone, iPad, or tablet), permitting anyone on the floor to answer customer questions. An item is forgotten.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

JANUARY 18, 2023

Many software companies are now focusing on the restaurant business that offers solutions to enhance operations — from the customer experience to how the business runs. assisting with marketing strategies such as, customer relationship management (CRM), . Technology is crucial to the success of modern restaurants.

Operations 52

Operations Loyalty Program Point of Sale Online Ordering 52

Apicbase

MAY 8, 2024

We also analyse customer feedback from platforms like G2 and Capterra to highlight the pros and cons users have encountered. 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.

Inventory 52

Inventory Food Supply Kitchen Safety Back of House 52

Deliverect

JUNE 30, 2020

Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. So how can you make sure you streamline your operations so you can give the customer what they want, while managing your business in the most efficient way? Positive feedback from other customers only plays in your favor.

Food 94

Food Online Ordering Cash Management Waste 94

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 71% of restaurant customers prefer to order food delivery directly from the restaurant rather than using third-party apps. After a significant decrease in 2020, the rate of food waste started to grow again. trillion and $4.8

2024 52

2024 Operations 2023 Loyalty Program 52

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. . The greatest commercial kitchen in the world would be for waste if you didn’t take your local norms and laws into account.

Design 98

Design Kitchen Safety Back of House Food Safety 98

Apicbase

SEPTEMBER 16, 2022

Why combining FoH and BoH data makes analytics more powerful Final thoughts. We can talk about that warm feeling we get when we provide a customer with a one-of-a-kind dining experience until we’re blue in the face — and it’s a great feeling, don’t get me wrong — but if we’re not making a profit…. What is restaurant analytics?

POS 52

POS Operations Back of House FOH 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. 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. What is the industry average speed of service?

2023 52

2023 Point of Sale Customer Service Seasonal Menu 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. You can collect this data through various channels, including point-of-sale (POS) systems, accounting software, customer feedback surveys, and social media reviews.

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. Jerry Abiog, Co-Founder/CMO Standard Insights.

2021 175

2021 Kitchen Safety Food Safety Mobile Ordering 175

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. So, for the first time, restaurant owners and marketers are able to see exactly what their customer’s buying journey looks like. Christopher Baron of RedBaron Consulting.

Mobile Ordering 210

Mobile Ordering Front of House Fast Casual Customer Service 210

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. This helps to ensure that the restaurant has the necessary ingredients at all times while avoiding overstocking and reducing waste. What’s in it for you? What’s in it for you?

Point of Sale 52

Point of Sale POS Management Management 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. With more customers leaning on delivery, restaurants look at opportunities to cut space – if you’re not getting the foot traffic, why invest in the space?

2020 132

2020 Kitchen Safety Consumer Goods Point of Sale 132

Touch Bistro

MARCH 25, 2021

A thoughtful, organized onboarding experience can increase revenue, boost employee engagement, and reduce your restaurant turnover rate. Start with the one we’ve created below, then customize it to meet the needs of your business. Why reinvent the wheel every time a new hire joins your team when you can formalize the process?

Hiring 52

Hiring Employee Relations FOH BOH 52

Modern Restaurant Management

APRIL 2, 2020

Any restaurant — Toast customer or not — can be listed on the site.Toast is committing up to $250,000 in matching contributions to World Central Kitchen and the Restaurant Workers’ Community Foundation. ” NCR wants to help its restaurant customers during this difficult time. restaurants.

Healthcare 171

Healthcare Employee Relations Online Ordering Customer Service 171

Apicbase

JULY 1, 2022

It enables restaurant businesses to grow faster, meet customer demand and develop additional revenue streams (or replace streams that are slowing down). That’s where the meals are finished, plated, and served to the customer (or prepped for delivery). Restaurant teams and franchisees can focus more on the guest experience.

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

MARCH 25, 2022

It’s a theoretical number — how much do your menu and recipes cost in an ideal world where everything is done right, and there are no variations in costs or waste. Streamlined, easy to access, and loaded with the info your BoH staff needs for prep and everything your FoH staff needs to make the sale and answer customer questions.

Menu 52

Menu Point of Sale Pricing Take-out 52

Apicbase

APRIL 20, 2022

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. Streamer] Can you ensure a consistent, high-quality experience for diners across all locations, both on and off-premise?

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52