Restaurant365

DECEMBER 1, 2021

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.

Hiring 78

Hiring Demo Communication Back of House 78

Apicbase

MARCH 3, 2023

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.

Point of Sale 52

Point of Sale POS Management Management 52

Restaurant365

JUNE 22, 2021

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.

Compost 88

Compost Food Waste Front of House 88

7 Shifts

MAY 11, 2020

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 368

BOH FOH Food Safety Equipment 368

Apicbase

APRIL 5, 2022

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.

Franchise 52

Franchise Franchising Food License 52

Apicbase

MARCH 25, 2022

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?

Menu 52

Menu Point of Sale Pricing Take-out 52

Xtra Chef

MAY 21, 2020

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.

2020 115

2020 Back of House Document BOH 115

Apicbase

SEPTEMBER 16, 2022

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?

POS 52

POS Operations Back of House FOH 52

Apicbase

MARCH 28, 2024

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.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

APRIL 2, 2020

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.

Healthcare 206

Healthcare Employee Relations Online Ordering Customer Service 206

Apicbase

APRIL 20, 2022

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!

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

Apicbase

MAY 18, 2022

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!

Franchise 52

Franchise Franchising Sustainability Document 52