Modern Restaurant Management

JANUARY 10, 2022

Here are six things you can expect to see in back-of-house tech in 2022. However, BOH technology has long been at the bottom of the list for many operators. After adopting better delivery and takeout technology in 2020, restaurants are now turning their tech budgets toward bringing in back of house. Expanding the Tech Stack.

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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. While it is not visible to the customers, the restaurant’s services get hampered without back-of-house. Why is Back of House Important? The aim is to avoid a collision.

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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).

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7 Shifts

SEPTEMBER 26, 2022

It's one of the most hands-on jobs you can have - and equips employees with an abundance of restaurant skills as a result. Commercial kitchen equipment safety. Cooks and back-of-house employees tend to work with inventory management software and kitchen display technology. Table of Contents. Skills for Your Resume. Undercooking.

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Touch Bistro

JULY 18, 2021

The challenge is, the restaurant industry has been struggling with a shortage of chefs and other back of house staff for several years now. This report also revealed that the labor shortage was specific to back of house staff, with more than half (52%) of full service restaurants experiencing kitchen staffing shortages. Download Now.

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Modern Restaurant Management

FEBRUARY 15, 2022

With a critically shrunken talent pool, restaurants are racing to fill positions in every part of the business — front of house, back of house, and corporate teams. Across the United States, businesses are suffering from unprecedented staffing shortages in the aftermath of COVID.

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Modern Restaurant Management

FEBRUARY 18, 2020

Guests will expect to know every aspect of sourcing and meal preparation, which will disrupt traditional back-of-house systems with technology that connects the farm to the food. We’re seeing massive disruption to front-of-house systems, too, delivering personalized guest experiences from order to payment to final delivery.

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