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Book a demo to learn more. If you’re relying more heavily on takeout & delivery, and those channels stay strong even after reopen, then you’ll need more BOH staff to keep up with order demand. If you have a goal reopen date in mind, work back from that to develop when each task needs to be complete in order to hit that goal.
BOH Care for customer wellbeing. Book a demo of 7shifts’ new Hiring feature, and start finding new team members today. If you’re considering asking FOH staff to work as delivery drivers , make sure they have valid drivers’ licenses, access to cars that are in good condition, car insurance, and clean driving records.
Leveraging your front of house (FOH) and back of house (BOH) data allows you to gain more insight into your operations. Get the data you need to grow your profitability by reviewing critical FOH and BOH restaurant KPIs. If you can unify your FOH and BOH data, you can contribute to a healthier restaurant profitability in the long-term.
The tool comes with digital menus which can customised with brand colours and logos prior to publishing on the user’s website. The customer can then see the menu on offer, the prices and can place an order by adding an item to their shopping basket. Receive order status updates and alerts when orders are packed and ready.
In fact, 93% of diners said they are more willing to make a reservation at a restaurant that offers special events, and 61% are more willing to pay a higher price for a special event menu. For instance, you could host multi-week series, single-session intensives, or even one-off demo-style events.
Let’s start with some basic terms: Cost of Goods Sold (COGS): This is the cost of all the items and ingredients on your menu (Beginning Inventory + Purchased Inventory – Ending Inventory). Your FOH and BOH staff members are also major players. Get a Free POS Demo 8. This amount does not include restaurant labor costs.
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.
With paper processes drastically reduced and low vendor prices on lock, it’s time to remodel your menu. Upload all prep and menu recipes into xtraCHEF just once, and we automatically calculate how the price of those recipes change over time. Use xtraCHEF to find better, cost-efficient recipes for your menu.
Workforce data: tracking trends for FOH and BOH staff. Back-of-house (BOH) encompasses all of the employees who work in the kitchen, such as restaurant cooks, chefs, etc. That enables us to measure, for example, what the data says about BOH employees in limited-service restaurants. fewer BOH and 2.8 fewer FOH employees.
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. Offer ticketed events.
For example, dinner, with multiple courses and drinks, may require a different SPLH than a quick-turnaround breakfast menu. Applying tools like smart employee scheduling based on SPLH percentage goals to your management, FOH, and BOH teams individually helps you optimize each part of your labor cost. If your SPLH is quite.
It’s an ironclad rule in the hospitality industry and menu costing is no exception. 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. And to get to it, you need accurate menu costings. What is menu costing?
Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. If you’d like to achieve the types of results that Sweet Lou’s has achieved with Restaurant365 HIRE, schedule a demo. Schedule a Demo Schedule My R365 Demo.
Efficient food usage involves everything from strategic menu planning to coordinating back of house and front of house teams. Your AvT variance shows you the difference between what you should have spent on food in theory, versus what you actually spent to make the menu items. Schedule a demo of Restaurant365 today.
Guests at the Coeur d’Alene location find the same delicious menu paired with 32 beers on tap and a great wine selection, offered in a casual space for watching sports. Schedule a Demo Schedule My R365 Demo. The owners, Chad and Meggie Foust, created Sweet Lou’s so that the entire family can enjoy the dining experience.
With 96% of restaurants planning to expand , operators are looking for the best software to manage BOH operations like inventory, recipes, production, and scheduling. Menu optimisation Effective menu creation and optimisation start with robust recipe management. Book a Demo Apicbase is the backbone of your kitchens.
Why combining FoH and BoH data makes analytics more powerful Final thoughts. On the back-of-house side of things, we have inventory, purchasing, and menu profitability reports. Or that your high-ticket menu items are flying out of the kitchen on Wednesdays and Thursdays but not on Fridays. What is restaurant analytics?
Here are some eye-opening findings: The National Restaurant Association found that 53% of restaurants report they cut menu items because of higher food costs 53% of successful operators cite food costs as their number one challenge A study by Champions 12.3 Apicbase calculates the nutritional values and generates a label ready for print.
Some technologies integrate with the restaurant’s POS, allowing data to be easily shared between front-of-house (FoH) and back-of-house (BoH) systems. This end-to-end solution uses data from your POS to provide insights into sales, food costs, menu engineering and inventory management. The second type is static information.
MarketMan tracks ingredient prices to help optimise menu prices. Recipe costing: The system calculates the theoretical cost of producing a menu item. It generates reports on profitability so you can refine your menus to improve margins. Menu planning syncs with production planning and purchasing to ensure seamless execution.
While franchisees run the day-to-day operations of their outlet, they must adhere to the company guidelines, serve the same menu, and use the same branding as all other restaurants within the franchise. Typically, all branches serve the same menu, although there may be slight regional differences. Example of a franchise restaurant.
They also expect a consistent menu, interior design, and ambience across restaurants. Don’t create an elaborate menu to prepare. While there can be minor regional differences in the menu, all your outlets should serve the same food, use the same branding, and follow general operating procedures. Schedule your demo today!
Selecting the right tech will ensure BOH and FOH efficiency for years to come, but it will also help your business scale faster and more efficiently. Can a new (and potentially inexperienced) team consistently replicate my brand, menu, and overall guest experience? Schedule your free demo today!
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