Apicbase
MARCH 28, 2024
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.
7 Shifts
JULY 29, 2020
According to data from 350,000+ restaurants that use 7shifts, while overall shifts being scheduled are still sitting 24% below pre-COVID levels, shifts for delivery-related roles have increased 38%. BOH Care for customer wellbeing. Book a demo of 7shifts’ new Hiring feature, and start finding new team members today.
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Restaurant365
JUNE 9, 2021
You can use data to improve restaurant operations, both in your front of house (FOH) and back of house (BOH). Optimizing your BOH and FOH metrics boosts the efficiency of your labor and food spending. Tracking BOH and FOH data can help you root out issues and discover potential solutions.
Black Box Intelligence
SEPTEMBER 21, 2021
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.
Apicbase
MAY 8, 2024
Vendor payment: This feature streamlines payments to suppliers, allowing you to track deliveries and invoices and make payments. Its features are particularly valuable for central production kitchens , streamlining inventory tracking and simplifying the coordination of deliveries across locations.
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. Restaurants had to change business models, pivoting to a larger focus on takeout food and food delivery. Is off-premise dining here to stay?
Xtra Chef
MAY 13, 2020
However, we already know that the rise of take-out and delivery will limit front of house labor costs and other overhead expenses, placing an even greater emphasis on squeezing every last ounce of profit from your production. Seamlessly share information between FOH, BOH, and accounting. The world as we know it has changed.
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