BOH Customer Service Employee Relations Fine Dining 
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. Broadly, the restaurant industry is divided into two umbrella categories based on the type of service provided. Limited-service restaurants.
Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? On the other hand, tipping has always been perceived as a discretionary means to incentivize good service.
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Cheetah
JULY 1, 2021
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. This sparked a lively debate around the efficacy of mandatory service fees. Is it fair towards customers? On the other hand, tipping has always been perceived as a discretionary means to incentivize good service.
Restaurant365
APRIL 19, 2022
How to manage labor cost is a challenge that all restaurant operators face daily as many restaurant businesses are forced to offer more competitive wages, benefits to hourly employees and other concessions to attract more employees from the shrinking applicant pool. Total Labor Cost. Labor Cost Percentage. Sales Per Labor hour (SPLH).
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. The rise of off-premise dining. Off-premise dining certainly accelerated during the pandemic. Is off-premise dining here to stay? ” In fact, P.F.
Modern Restaurant Management
FEBRUARY 18, 2020
Restaurants will adopt mobile-first hardware architectures and API-connected software platforms that can be unified at every digital touchpoint, from order taking at POS or self-service, to food prep in smart kitchens, to service in-house, and finally delivery to in-restaurant tables or the customer’s front door.
Lavu
MARCH 11, 2020
At the center of this technology lies a POS system in which a transaction between a merchant and a customer takes place. If you want your POS system to benefit management, employees, and customers, you should have a restaurant POS system that streamlines the process for all three groups.
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