Apicbase

MARCH 28, 2024

The back-of-house (or BOH) manages crucial elements that impact cost control and profitability. These include food production and inventory management. Additionally, the BOH handles food safety and restaurant administration. The roles of BOH and FOH staff are intertwined yet distinct. Fast and friendly service.

Back of House 52

Back of House FOH BOH Front of House 52

7 Shifts

DECEMBER 18, 2023

Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 398

Management Management Email Marketing Point of Sale 398

7 Shifts

DECEMBER 18, 2023

Many fast food chains already have successful kiosk setups, with McDonald’s being the most prominent. These kiosks not only created a positive customer service environment but also helped the chain navigate FOH labor shortages in recent years. Additionally, inventory management tools can help you prevent unnecessary waste.

Management 195

Management Management Email Marketing Point of Sale 195

Lavu

MARCH 13, 2020

The speeds they can work at might not be as fast as lightning, but as close as humanly possible. This permits your restaurant—both front and back of the house—to work at the fast pace of consumer spending. For fast-casual restaurants, opting for a mobile point-of-sale system makes the most sense.

FOH 78

FOH Mobile Ordering BOH Front of House 78

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. FOH employees need to charge the correct price for changes in menu items, they also need to verify orders are correct.

Management 68

Management Management FOH Fast Casual 68

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

Restaurant365

JULY 8, 2021

” In addition, across all major segments, from fine dining to quick service restaurants to fast casual, owners and operators reported that “off-premises dining represents a larger proportion of sales than it did pre-coronavirus.” ” In fact, P.F.

Point of Sale 78

Point of Sale FOH Fine Dining Online Ordering 78