BOH Dine-in Inventory Recruiting 
Modern Restaurant Management
JANUARY 10, 2022
Operators are moving toward adoption of new technologies, especially ones that will help them navigate the labor and supply chain issues they face, as well as focusing on the ongoing push toward off premise dining. However, BOH technology has long been at the bottom of the list for many operators. Expanding the Tech Stack.
Modern Restaurant Management
MARCH 28, 2022
The Challenge: Changing guest preferences for off premise dining. Covid certainly provided a temporary boost, but even though many guests are dining in again, the trendline for off prem is still going up. At the same time, competition for labor has risen, making it more difficult than ever to recruit, train and retain employees.
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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.
The Restaurant Times
MARCH 14, 2022
So, you have to be selective because this recruitment decision can either make or break your restaurant business – a suitable person can lead to growth, while a wrong person can bring disaster. Typically, a restaurant’s operation can be categorized into two parts – front-of-house (FOH) and back-of-house (BOH).
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.
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.
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.
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