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.

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Back of House BOH Front of House FOH 52

Modern Restaurant Management

FEBRUARY 15, 2024

The foundational strategy focuses on two pivotal elements: maintaining rigorous standards for commercial refrigeration and ensuring a robust plan to manage increased customer flow. An efficient, serviced refrigeration unit is more resilient against heat and usage spikes.

Kitchen Safety 117

Kitchen Safety Equipment Fine Dining Food Safety 117

Cheetah

DECEMBER 20, 2021

The company is also dealing with shutdowns and fines due to lack of permits, food supply disruptions , and the enduring labor crisis. In most instances, restaurateurs provide staff and food supplies. Some ghost kitchens provide basic supplies like delivery packaging and cutlery. 4 Leading Ghost Kitchens Compared.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Apicbase

MAY 8, 2024

MarketMan offers tools for automating invoicing, recipe costing, and food cost calculations, making it a popular choice among restaurateurs. However, with numerous similar systems available, tailored to various types of food service operations and specific use cases, you might ask, ‘Which software is the best fit for my business?

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

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.

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. 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.

Fine Dining 148

Fine Dining Customer Experience Front of House Customer Service 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. Make it easy for your staff to service tables and consider the flow of area traffic in your dining area. Have pest control options in place and have the area serviced often.

Outdoor 203

Outdoor Fine Dining Dine-in FOH 203

Transact

OCTOBER 2, 2019

Food waste, countless hours spent taking inventory, complicated employee onboarding processes—and even worse, sick customers due to food safety issues—they’re nightmares for any dedicated restaurant manager. . Read on to learn three ways upgrading your BOH technology can benefit your foodservice operation. .

Back of House 64

Back of House Technology BOH Kitchen Safety 64

Sling

MAY 9, 2023

ADD_THIS_TEXT Restaurant operations (or RO for short) is the collective term for all the activities that go into managing a food-service business — everything from the daily responsibilities that need to be done to the long-term planning that keeps the business on track. Here’s how to achieve that.

Operations 78

Operations Loyalty Program Food Safety Front of House 78

Lavu

MARCH 13, 2020

The type of diners you receive expect to wait for less, carry less cash, and demand faster service. 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. Streamline BOH and FOH Communications. An item is forgotten.

FOH 78

FOH Mobile Ordering BOH Front of House 78

The Restaurant Times

NOVEMBER 4, 2021

A restaurant kitchen’s design and layout should allow food to flow smoothly from the prep area to the line. Include precise measurements of food preparation, display, refrigeration, and storage equipment, and be smart in determining what is most critical. Know Your Local Health Codes . ii) Open Configuration .

Design 98

Design Kitchen Safety Back of House Food Safety 98

Rocket Fuel

DECEMBER 9, 2022

Speed of service (SoS) may be one of the most important metrics your QSR restaurants track—Its influence on other facets of your business is undeniable. 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.

2024 52

2024 Point of Sale Customer Service Seasonal Menu 52

Rocket Fuel

DECEMBER 9, 2022

Speed of service (SoS) may be one of the most important metrics your QSR restaurants track—Its influence on other facets of your business is undeniable. 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.

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

Lavu

JANUARY 21, 2020

Preparing good meals and serving customers is always an exciting part of running a restaurant. Your restaurant POS system should seamlessly integrate both the back-of-the-house (BOH) and front-of-the-house (FOH) operations. This could be the cost of buying food ingredients, beverages, taxes, staffing, and benefits.

Point of Sale 78

Point of Sale Inventory Restaurant Law Front of House 78

Lavu

JANUARY 15, 2020

The productivity and quality of a restaurant’s service has to do with the kitchen equipment. The better the equipment, the more quality is the food and the more satisfied are the customers. The motivation is usually to make the business competitive and attract more customers. Equipment Financing.

Cash Management 78

Cash Management Equipment Small Business Front of House 78

Apicbase

JULY 1, 2022

It helps them expand operations while keeping food quality consistent across locations and channels, and, equally important, keeping the overhead costs in balance. It enables restaurant businesses to grow faster, meet customer demand and develop additional revenue streams (or replace streams that are slowing down).

Operations 52

Operations Back of House Front of House Food Supply 52

Apicbase

APRIL 5, 2022

The independent owner provides the initial investment and signs the restaurant lease agreement and various service contracts. Restaurant franchising has been around since the 1920s, used mainly by fast-food chains like McDonald’s, KFC, and Taco Bell. They’ll have a supply of loyal diners ready to try out your latest restaurant.

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Franchise Franchising Food License 52

7 Shifts

MAY 11, 2020

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. Hold a training session before re-opening with staff to walk them through the latest food handling safety procedures. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH FOH Food Safety Equipment 368

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, 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. Back of house (BOH) operations are complex and have many moving parts.

Back of House 52

Back of House Front of House BOH Point of Sale 52

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

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

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Cheetah

JANUARY 30, 2022

Disposable restaurant supplies are part of critical inventory used by every restaurant, food-truck and caterer on a daily basis. They include everything from back-of-house supplies like gloves and containers, to customer-facing single use-items like takeout packaging, utensils, napkins, and straws. Restaurant Supplies.

Supplies 148

Supplies Food Supply Compost Back of House 148

Apicbase

JANUARY 13, 2023

This 85+ item list of food service statistics results from meticulous combing through dozens of industry reports. OUR TOP 10 In 2022, 31% of restaurants cut the number of menu items on offer to deal with the inflation and rising food costs. IMARC Group , 2022) Global food ordering is expected to top $365 billion by 2030. (

2023 52

2023 Operations Management Management 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. Food costs increased in 2023: according to one survey, 60% of operators reported that all or most suppliers raised their prices , up from 50% in 2022. Let’s dig in. In the previous year, it was 17%.

2024 52

2024 Operations 2023 Loyalty Program 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

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. By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%.

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

Apicbase

OCTOBER 14, 2022

According to the McKinsey Global Survey of Executives , “ companies have accelerated the digitization of their customer and supply-chain interactions and of their internal operations by three to four years” since the pandemic took place. The COVID-19 crisis compiled years of change into just a few months. API definition.

BOH 52

BOH Customer Service Technology Online Ordering 52

Gourmet Marketing

SEPTEMBER 22, 2021

Your staff makes or breaks your restaurant, keeps things running when you’re not around and represents your brand concept in front of each customer. The site is perfect for advertising BOH and FOH positions. Business owners post restaurant jobs daily, and corporate food service jobs are often advertised as well.

Hiring 52

Hiring Website Management Advertising Social Media 52

Apicbase

MARCH 25, 2022

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. 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

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. FAT Brands Chairman and CEO Andy Wiederhorn.

2020 138

2020 Kitchen Safety Consumer Goods Point of Sale 138