Modern Restaurant Management

OCTOBER 20, 2023

Stemming from rising inflation, consumers are also uncertain on whether it’s less expensive to dine out or eat in. A Restaurant Pulse Check by Vericast found that nearly half of consumers plan to spend less on dining out in 2023. Restaurants can’t function well with a haphazardly combined disparate tool set.

Marketing 197

Marketing Loyalty Program Email Marketing Coupons 197

The Restaurant Times

MARCH 13, 2023

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.

Back of House 52

Back of House BOH Front of House FOH 52

7 Shifts

APRIL 3, 2020

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.

BOH 368

BOH POS Influencer Point of Sale 368

Cheetah

DECEMBER 20, 2021

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.

Front of House 148

Front of House Food Supply Back of House Fine Dining 148

Lavu

MARCH 13, 2020

If you have multiple dining areas, an mPOS system is also ideal. Streamline BOH and FOH Communications. Meanwhile, the BOH is tasked with responding to orders. If the FOH and BOH are working hand in hand, why should their communications be limited? Is it your staff? Or could it be the systems in place?

FOH 78

FOH Mobile Ordering BOH Front of House 78

Modern Restaurant Management

FEBRUARY 15, 2024

Augment Ice Production Ensure your ice machine inventory can match the impending demand. Remember, the key to withstanding the pressure of warmer climates and crowded dining halls is in pre-emptive action. Empire Cooler Service offers a selection of high-grade equipment poised to meet any culinary challenge.

Kitchen Safety 117

Kitchen Safety Equipment Fine Dining Food Safety 117

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.

FOH 78

FOH BOH Front of House Back of House 78

The Restaurant Times

MARCH 14, 2022

Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH). The FOH operations refer to activities that involve interaction with the customer, such as the waiting staff, lobby area, dining arrangement, etc. Here is the list: 1. Managing Overall Team Performance.

Management 52

Management Management FOH BOH 52

7 Shifts

OCTOBER 2, 2019

If you’re transitioning to a restaurant management position, congratulations! This is a great step up in your restaurant career, and one that 25% of all restaurant staff want to make. But with this new opportunity comes a new set of challenges, not the least of which is figuring out how to manage restaurant staff.

Management 285

Management Management Communication Back of House 285

The Restaurant Group

NOVEMBER 19, 2019

Food cost goals change depending what style of food service you provide; fast food, fast casual, casual dining, or fine dining. Portion control is a responsibility of both FOH and BOH. A good start is to track returned food, waste from spoilage, comped or replaced food and inventory turns.

Management 68

Management Management FOH Fast Casual 68

The Restaurant Times

NOVEMBER 4, 2021

Commercial kitchens with sophisticated layouts, containing all of the restaurant equipment that chefs want in the exact location that they require it, are critical to a restaurant’s success. A badly constructed restaurant kitchen can wreak havoc and possibly result in injuries. . Know Your Local Health Codes . Source: Sam Tell Companies.

Design 98

Design Kitchen Safety Back of House Food Safety 98

The Restaurant Times

SEPTEMBER 16, 2021

In turn, it leaves more time and energy to focus on delighting guests with delicious food and new memorable dining experiences, be they in-house or off-premise. In addition, the marketplace also provides developers to easily build apps for restaurants to manage front of house (FOH) and back of house (BOH) operations.

Technology 52

Technology Guest Recovery Front of House Point of Sale 52

Restaurant365

JULY 8, 2021

The rise of off-premise dining. Off-premise dining certainly accelerated during the pandemic. Dining room closures or capacity restrictions drove restaurants to increase their sales through off-premise channels. Dining room closures or capacity restrictions drove restaurants to increase their sales through off-premise channels.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78

Restaurant365

APRIL 19, 2022

However, that number can vary significantly, with QSR on the low end and fine dining restaurants on the higher end. (Do So, once you staff your business to the optimum level, the next challenge is how to reduce labor costs in a restaurant business. The key is analyzing your labor productivity. Restaurant Labor Cost Control.

Point of Sale 78

Point of Sale FOH Front of House Back of House 78

Restaurant365

FEBRUARY 4, 2021

However, that number can range, with quick service restaurants on the low end and fine dining establishments on the high end. Some are predicting a potential boom in the restaurant industry in the post-pandemic era. Consumers are ready to return to restaurants, and companies are innovating with new business models and new locations.

Restaurant Law 78

Restaurant Law Point of Sale BOH Customer Service 78

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 397

Management Management Email Marketing Point of Sale 397

The Restaurant Times

DECEMBER 26, 2020

Inventory-related and on-counter thefts take many forms and bleed the restaurant dry, therefore becoming one of the top reasons why restaurants fail. Use a robust POS system that comes with integrated inventory management and anti-theft features that keep a complete check on all business transactions and inventory transactions.

Operations 52

Operations Loyalty Program Seasonal Menu Employee Relations 52

7 Shifts

MAY 11, 2020

It’s been months since restaurants across the US, Canada, and beyond were forced to shutter their dining areas in the wake of the COVID-19 outbreak. Run through our guide to reopening your restaurant to plan your labor, inventory, marketing, and more so you can reopen with a bang. I'm so sorry, I'm not doing that anymore.’

BOH 368

BOH FOH Food Safety Equipment 368

Apicbase

APRIL 5, 2022

That’s where the franchise expansion model comes into play. If you’re considering this business model, make sure you fully understand what a franchise restaurant is. You should be in it for the right reasons AND be aware of the potential pitfalls. How To Franchise A Restaurant? Develop your franchise using a proven roadmap for franchisors.

Franchise 52

Franchise Franchising Food License 52

7 Shifts

FEBRUARY 7, 2024

Delivery, scheduling, inventory management, reservations, and guest management have seen technological advancements over the past few years, and it's just the beginning. It reduces ordering errors, increases front-of-house and back-of-house efficiency, and helps you control inventory. Owned by Doordash.

Technology 312

Technology Mobile Ordering Social Media Online Ordering 312

7 Shifts

DECEMBER 18, 2023

The role of a restaurant manager is always in motion. There’s always something else to get done, a new fire to put out, and broken things to fix. All of that on top of the everyday tasks from scheduling to payroll to reporting can catch up to you. From cleaning flat tops to refilling sanitizers, it’s easy for tasks to get lost in the shuffle.

Management 195

Management Management Email Marketing Point of Sale 195

7 Shifts

MAY 31, 2021

For example, kitchen managers rely on software to let them know how much expected inventory they have in stock. Inventory was ordered based on par levels, which are set based on sales forecasts, which are in turn determined by how many guests you'll serve and what they'll order. All tasks in a restaurant are interconnected.

Operations 363

Operations Inventory Hiring Customer Service 363

Apicbase

APRIL 5, 2024

Restaurants use software and smart hardware to automate everyday tasks and management duties, such as purchasing ingredients, managing inventory, making production lists, dealing with allergens, and calculating costs. Back of house (BOH) operations are complex and have many moving parts. What Is Restaurant Automation?

Back of House 52

Back of House Front of House BOH Point of Sale 52

Apicbase

FEBRUARY 29, 2024

To give you the full picture of the positives and negatives of what lies ahead for 2024, we combed through dozens of recent industry reports and compiled a list of 93 restaurant industry statistics. At first glance, some stats might seem to contradict each other. Often, this is because the people surveyed vary in age and location. Let’s dig in.

2024 52

2024 Operations 2023 Loyalty Program 52

7 Shifts

SEPTEMBER 26, 2022

Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Working in a restaurant is something more than 11 million people in the United States do. It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Undercooking.

Front of House 370

Front of House Back of House Kitchen Safety Food Safety 370

Apicbase

JANUARY 13, 2023

However, we’re seeing some major shifts around menu creation, procurement, and dining habits of guests. We’re seeing major shifts in menu creation, procurement, and dining habits. We’re seeing major shifts in menu creation, procurement, and dining habits. The F&B industry grew in 2022… and it will keep growing in 2023.

2023 52

2023 Operations Management Management 52

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. This ensures low inventory variance and eliminates the cost of frequent outlet-to-outlet transfers. Why is analytics essential in the F&B industry?

POS 52

POS Operations Back of House FOH 52

Apicbase

JUNE 16, 2023

By regularly tracking his inventory and procurement metrics, Fabio was able to reduce his kitchens’ food costs by 18%. This is especially true for large-scale foodservice operations and scaling restaurant businesses. That’s the theory. In theory, it sounds easy. It’s money that went straight to his bottom line.

Point of Sale 52

Point of Sale Inventory Waste Employee Relations 52

Apicbase

MARCH 28, 2024

The F&B director works with the order forms, the COO analyses the profit and loss statements, the inventory manager checks the stock counts, the executive chef works in the recipes database and so on. All come with their own data sets and metrics – food cost, inventory variance, sales numbers, the list goes on.

Management 52

Management Management Point of Sale Kitchen Safety 52

Modern Restaurant Management

DECEMBER 28, 2020

Predictive analytics, AI and ML streamline and expand the omnichannel dining experience – Restaurants have pivoted their businesses this year to greatly expand the digital dining experience, to a point where customers can interact however they want, whenever they want. Here are their responses. To read part two, click here.

2021 199

2021 Kitchen Safety Food Safety Mobile Ordering 199

Modern Restaurant Management

FEBRUARY 18, 2020

Vetting dining room, bar, and kitchen staff over the next decade will require probing more during job interviews, seeking candidates with more responsible lifestyles, advanced educational aspirations, and other evidence of a disciplined, drug-free work ethic will become even more of an HR imperative. Christopher Baron of RedBaron Consulting.

Mobile Ordering 215

Mobile Ordering Front of House Fast Casual Customer Service 215

Lavu

MARCH 11, 2020

Whether you are looking for effective inventory management software or just a POS system for your business, restaurant management software is something you cannot afford to miss. They come with tools used to track inventory, restaurant orders, payroll, and analytics. What is restaurant management software?

Management 78

Management Management Cash Management Mobile Ordering 78

Deliverect

JUNE 30, 2020

In some countries, 60% of dining experiences are already off-premises. Running a successful restaurant business isn’t just about preparing tasty food and serving it to your diners. Today’s consumer wants a unique, personalized food experience that may not even take place in your restaurant. The answer is food technology. We search Google.

Food 94

Food Online Ordering Cash Management Waste 94

Apicbase

APRIL 20, 2022

Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. Each restaurant within your franchise will have to replicate your dishes and dining experience using the resources and expertise you provide. If it is not, you can tinker with it until it is.

Franchise 52

Franchise Franchising Cash Management Kitchen Safety 52

The Restaurant Times

OCTOBER 15, 2021

Irfan Kuci is the Director of Business Development at Focus Hospitality Consulting (FHC), a growing consulting firm based in Dubai with expertise in Back of House (BOH) design, MEP design, interior design, F&B concept creation, project management, franchising as well as hotel/restaurant operational assessments.

Hospitality 52

Hospitality Operations Back of House Front of House 52

Apicbase

MAY 18, 2022

The next step is to help franchisees reproduce your dishes, restaurant look and feel, and dining experience. Your goal as a restaurant business owner is to deliver the best possible guest experience. As a franchisor, things are different. Your brand and confidential methods are among your most valuable assets as a franchisor. Free download.

Franchise 52

Franchise Franchising Sustainability Document 52

Sling

SEPTEMBER 6, 2021

Building a great online presence is essential to the success of your restaurant. A well-designed restaurant website is the cornerstone of this online presence and can serve to both attract new customers and build loyalty in existing customers. That’s the holy grail of restaurant marketing. But how do you create an inspiring restaurant website?

Website Management 78

Website Management Loyalty Program Online Ordering Mobile Ordering 78