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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?
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.
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.
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? Keeping enough inventory on hand.
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.
You might have dishes that, on paper, aren’t expensive, but generate too much waste or require specialty ingredients that are difficult to sync with a different distributor. Watch sales, track portion waste, and ask for honest feedback from regulars. And it’s not always obvious until you dig into the details.
For a restaurant to operate efficiently, it needs to be stocked up with the right amount of inventory – however, it can't be so stocked up that food waste becomes an issue. Tools used by restaurants to develop this process include inventory software and checklists for when deliveries arrive. What can 7shifts do for you?
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.
” 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.
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.
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.
VR onboarding spares the restaurant from wasting food or spending excessive time on training sessions. 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. It’s easy, fast, and efficient.
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. Tracking these metrics helps managers optimize scheduling, reduce waste, and improve service quality. What are restaurant operations KPIs, and why do they matter?
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). Download Now 4.
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.
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.
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).
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.
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.
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers?
In our last article we explored adding auto-gratuity to the bill and sharing tips with BOH staff. Important hidden costs that operators sometimes overlook include waste, gas money and countless billable hours spent on roaming the aisles of wholesale warehouses like Restaurant Depot. Is it fair towards customers?
From managing reservations and planning work schedules to streamlining online delivery and kitchen processes, to fighting food waste: here are some tech solutions and platforms that will help you manage, optimize and monitor your business, easily! The era of online food delivery. The answer is food technology.
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. .
Of course, you must weigh other things such as amount of deliveries per week, item availability, and terms of payment options. Portion control is a responsibility of both FOH and BOH. That is waste; known and unknown. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.
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. A restaurant can improve the BOH operations to increase efficiency and overall performance. A restaurant can improve the BOH operations to increase efficiency and overall performance.
With smart food ordering — meaning leveraging tech for inventory management and vendor selection — operators can cut down on food waste by 80%. IBISWorld , 2022) Food service delivery space will grow to $174.3 The Corona pandemic sped up an already fast-track trajectory of the food service delivery segment.
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).
When thinking about restaurant automation, imagining a future where AI-powered androids shake cocktails and drones drop food deliveries through your skylight is fun. Back of house (BOH) operations are complex and have many moving parts. But automation in food service is much more than that.
Independent platforms, such as online ordering platforms, rewards programs, food delivery, and customer relationship management systems (CRM), should work together to offer a seamless experience. Operators can lessen shrinkage that results from waste and theft by using its accurate tracking of sales, purchases, and inventory.
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. Back-of-house Kitchen Management Software Optimise your menus and kitchen procedures for delivery, while keeping costs down and quality up. #1
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. The massive growth of online food delivery was the most important development in the last few years.
For example: Reports on the time taken to produce an order, speed of delivery, food cost percentage, inventory variance , and food waste give you insights into the efficiency of your operations. Inventory Restaurant inventory reports help to optimise stock levels, control costs, and minimise waste.
The restaurant back office, or back of house (BOH), is the non-customer-facing side of the restaurant business. Standard features include inventory management, labour scheduling, waste tracking, accounting, and analytics. This automation saves time and leads to more accurate production and less waste.
With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. This often leads to miscommunications, delayed deliveries, and financial discrepancies. But building the right tech stack to support scalability is easier said than done.
It helps you track waste and theft to better control running costs. Vendor payment: This feature streamlines payments to suppliers, allowing you to track deliveries and invoices and make payments. Apicbase’s food waste tracking capabilities are noteworthy, allowing restaurant operations to align with ESG principles.
Why combining FoH and BoH data makes analytics more powerful Final thoughts. And as your business grows, some data sets [like review, delivery, and customer data] will become more valuable to you. This is a big waste because the data you collect from vendors over time can lead to significant savings.
However, most QSRs increasingly use online orders and delivery as a source of income, which comes at an additional cost. The best way to achieve this is by equipping the front and back-of-house (BOH) staff with efficient tools such as a kitchen display system (KDS) and a point of sale (POS) system.
To calculate labour cost percentage: Labour Cost Percentage = Labour Cost / Sales Pro Tip: To identify what’s affecting your labour costs, divide the staff by FOH (front of house) and BOH (back of house). Monitoring this number prevents your teams from overstocking or understocking, which can lead to food waste and higher food costs.
The brand acts as a hub for multiple expansions and extensions, ranging from franchise outlets, delivery, takeout, virtual restaurants, dark kitchens and even retail ventures. That’s where the meals are finished, plated, and served to the customer (or prepped for delivery). In this article, we’ll use these terms interchangeably.
" – Connor Perry, Tuscano's Italian Kitchen, Monroe, WA "SpotOn is the first POS/BOH Management/Scheduling system that works seamlessly with our business model. Out of 100 points, it scored 94 in Restaurant POS, 90 in Restaurant Management, 93 in Bar POS, and 94 in Food Delivery. " Brian B., " Brandy R.,
Also, monitor no-so-obvious KPIs such as food cost variance , inventory turnover and food waste. In addition, it will ensure BOH and FOH efficiency (and consistency) for years to come. Instead, determine if franchisees can make a reasonable return by factoring in between 4% and 10% for royalties and other unexpected costs.
Operators will need to be creative in finding ways to counter the increased restaurant costs and the waste being produced. While most consumers will eventually shift some of their dining back to on-premise, most consumers will still often opt for the convenience of drive-thru, pick-up and delivery. Touchless pickup and payment.
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