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When FOH and BOH teams are in sync, turnover flows naturally without making guests feel rushed. Speed of Service This measures the time from order to delivery. KPIs That Signal How Well Teams Are Communicating Table Turnover Rate This tracks how quickly tables are cleared and reset.
From information in delivery service provider portals such as DoorDash, Uber Eats and Grubhub to BOH operations and store sales figures tracked via POS systems, the data generated by everyday business operations is highly valuable but complex. The key to unlocking the next echelon of success? Restaurant data analytics.
If you’re consistently seeing: Long ticket times Inconsistent plates Customer complaints Stressed-out cooks It isn’t necessarily a staffing issue; it could be a sign that the menu payload is too much for your BOH team to handle. Every additional item, modifier, or cooking method makes it more challenging to execute.
Unified kitchen systems that integrate data from all ordering channels—digital, in-store, and delivery—play a vital role in enhancing order management. Upgrading your kitchen technology will help you meet high guest expectations and reduce wait times for both guests and Delivery Service Providers (DSPs).
With a restaurant POS system , restaurateurs and managers can have an integrated platform where all aspects, from ordering to delivery, down to accounting can be effectively monitored. In the kitchen, the BOH receives the order, and on the floor, the FOH concentrates on delivering exceptional service or keeping the restaurant clean.
Delivery/Takeout : COVID created a shift from in-person dining to takeout and delivery options, increasing reliance on third party delivery services, and on attractive takeout options. For hiring platforms like foh&boh, the name of the game was volume, volume, volume.
Unified kitchen systems that integrate data from all ordering channels—digital, in-store, and delivery—play a vital role in optimizing order management. Upgrading your kitchen technology will help you meet high guest expectations and reduce wait times for both guests and Delivery Service Providers (DSPs).
Another is the total labor cost percentage, which is not just about wages but also other things such as the management, service delivery, and many others. For this article, our focus remains on labor cost percentage KPI, which the percentage of sales according to the wages of your employees.
POS systems simplify restaurant workflows by improving communication between front-of-house (FOH) and back-of-house (BOH) teams. Integration with tools: Connects with inventory, online ordering, and delivery platforms for seamless operations. Delivery platforms : Simplify the process of managing delivery orders.
Key data points: The demand for takeout and delivery has slightly outpaced the demand for dining in. 28 percent of consumers say they are ordering takeout and delivery more frequently than last year. Among delivery apps, DoorDash is the clear favorite. That is five percent less than the average tip from Boomers (18 percent).
New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life.
It’s seen in the data how quickly restaurants are flocking to takeout and delivery options to rebuild their revenue, with 43% more delivery-related roles being scheduled since the pandemic began. Delivery and takeout will continue to be important revenue streams for restaurants. How do you market food delivery and takeout?
The spike of take out and delivery orders that began with covid makes it all too easy to forget that prior to March 2020, guests had already begun moving that direction. These commercial kitchens, without any traditional FOH space or staff, are making it easier to streamline delivery. billion in five years.
Delivery and curbside pick-up reduced on-site staffing. The ingrained customer behavior over the past year, delivery, mobile orders, curbside pick-up, will likely continue. Similarly, third-party delivery services such as DoorDash and Uber Eats, which each reportedly doubled their business last year, rely on restaurant digital menus.
Day-to-day demands – coupled with all of the FOH and BOH duties – can be simply too overwhelming for many small restaurant owners. With the pandemic overhauling the restaurant industry in every way, 53 percent of adults now say purchasing takeout or delivery food is essential to their daily lifestyle.
Now, after weeks of relying solely on takeout, delivery, and other business models to bring in revenue, restaurants are seeing some relief as regulations ease and business reopening plans rolling out across the country. Ensuring your team has the right equipment to keep everyone safe should be a big part of your reopening plan. Suppliers: ??
and BOH (including cooks, chefs, etc.). Should they plan to have rainout specials for takeout and delivery? In addition to the “take the rest home with you” policy, I would suggest a “rain out special” (assuming you already offer both delivery and takeout). Set seating times. Contactless payment.
Spurred by the explosion of off-premises and delivery during the pandemic, virtual brands offer many benefits to both brands and consumers. These spaces are only used to prepare food for off-premises consumption; there is no dining room, curbside pickup or drive thru, which means operators can get by on skeleton back-of-house (BOH) crews.
The COVID-19 pandemic left dining rooms empty and accelerated the industry’s shift to third-party delivery services as a major revenue driver. From their real-world experiences and honest feedback, we can supply you with actionable insights and statistics for one of the industry’s biggest elephants: third-party delivery. of revenue.
At some point when you were dining in a restaurant, you may have heard the BOH staff shout “86” and the name of a menu item to the waiters. For instance, BOH staff may use it to communicate in any interaction they have. If the BOH staff is constantly shouting “86!” Where did the term come from?
Create (or update) your cleaning task list for both FOH and BOH staff to double down on sanitization in your restaurant. Your cleaning checklist should cover the entire restaurant—from FOH to BOH. Ensure clean & safe delivery ?? As with delivery, make sure to sanitize the payment terminal and avoid handling cash.
By now, many states and provinces have either mandated reductions in seating or the closure of dining areas, with most restaurants turning to takeout and delivery. During the COVID-19 situation, evaluate how many BOH staff you need to keep up with delivery and takeout demand.
Rally for Restaurants is a grassroots movement built to support local restaurants and stimulate cash flow by encouraging consumers to order takeout and delivery so the foodservice community can count on the income to keep their businesses running. Qwick will be actively expanding services to hospitals, grocers, and delivery-only restaurants.
After that, the most popular back-office technologies were accounting software (55%), mobile payments (52%), and third-party food delivery services (51%). Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning.
Consider specialty sanitization services In addition to hourly sanitization of all high-contact surfaces (FOH and BOH), ensuring you have access to professional specialty sanitization will provide more confidence and peace of mind to your staff and guests.
For a restaurant to run smoothly and efficiently, you should divide activities into two parts: front of house (FOH)/back of house (BOH). What’s the difference between FOH and BOH, and how can controlling the two help your business improve? What Is Back Of House (BOH)? We’re not suggesting that your BOH be chaotic and messy.
Delivery & takeout Initially, The Snug followed what many restaurants were doing by implementing their own takeout and delivery service. Zack himself took up the role of delivery driver and spent his evenings driving food orders across the city. Delivery has never been and will never be what helps us thrive.
” Their answers touched on a variety of subjects including AI, virtual reality, virtual kitchens, staffing and retention, social media marketing, sustainability and third-party delivery. One great thing about the online delivery market is that it produces massive amounts of data. Christopher Baron of RedBaron Consulting.
For example, when new batches of perishables arrive, should they be placed behind any older deliveries to ensure the restaurant follows the first-in, first-out inventory method? Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive. What can 7shifts do for you?
Expecting the worst, they were surprised to realize at the end of May that they were doing so much business through takeout and delivery that they were on track to meet their original sales predictions. Those who remained helped its restaurants pivot quickly to takeout and delivery. There will be a lot of shifting around,” she says.
Offering additional services, like delivery and takeout, meal kits and subscription boxes, and even catering and hosting special events can unlock new growth opportunities. Delivery and takeout 60% of American consumers reported ordering delivery or takeout once a week. and 15% of the total bill.
Ghost kitchens, a delivery-only restaurant model with no physical space for dine-in, have become essential lifelines during the pandemic. While different operational strategies and business models are put to the test, one thing is clear – ghost kitchens are not a trend, they are the new reality as delivery and dine-at-home surge.
Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage.
Although supply chains have barely recovered from two years of disruption, demand for disposable restaurant supplies continues to surge with the delivery boom. Supply chain disruptions , coupled with the unprecedented use of gloves and masks, and the 130% increase in take-out and delivery orders, have caused a packaging shortage.
Given the nature of how restaurants operate —with complex systems in the FOH and BOH —ensuring that receive orders, collect payment, and pay teams—here are numerous areas of the business that could be breached. Types of sensitive data in a restaurant. The most important ones for restaurateurs and operators to be aware of are: POS Data.
Increasing wages, gradually introducing automatic gratuity, sharing the tip pool with back-of-the-house (BOH) employees, improving the working conditions, investing in cross-training, and reducing staff are all good solutions. There are two ways: Sharing the tip pool with BOH Auto gratuity Before you blow a gasket, consider the following.
The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. Additionally, the BOH handles food safety and restaurant administration. In this article, we explore the key differences between the front and back of the house in a restaurant and discuss the best ways to integrate FOH and BOH operations.
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. A kitchen display system makes it easy for staff members in the FOH to communicate with staff in the BOH, and vice versa. Efficiency.
Furthermore, streamlining your operations for efficient service delivery and empowering your staff through adequate training consolidates the effectiveness of this preparation. Remember, the key to withstanding the pressure of warmer climates and crowded dining halls is in pre-emptive action.
In many restaurants the front of house (FOH) and back of house (BOH) can seem like two completely different worlds. Data can help you navigate through the complexities of FOH vs. BOH operations. As part of our Workforce Intelligence solution, we generate quarterly reports showing changes in staffing for FOH and BOH.
With innovations outside of BOH kitchen operations, new kiosk-style robotics are popping up everywhere, is tech able to preserve quality and experience? Kiosk-style robotics boasts technology like integration into third-party delivery, cost-saving automation, and precise consumer orders creating a custom experience.
Beyond the confines of their four walls, operators must also manage off-premise operations, which include handling delivery logistics, curbside pickups, and catering services to ensure a seamless customer experience both inside and outside the restaurant.
They typically offer counter service, and drive-through and/or delivery services are common as well. As consumer demand for convenience spiked , QSRs were best positioned to respond with digital interactions and menus that worked well for takeout and delivery. Workforce data: tracking trends for FOH and BOH staff.
Comparing a vendor invoice against the delivery you received. Recipe management with xtraCHEF also considers packaging, delivery platform, and prime costs to get all-inclusive insight into COGS. Start remodeling today for ROI on your best-ever BOH. Save time and reduce touch by uploading documents to a cloud.
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